Gang Keow Wan Gai Bai Cha-Plu, or Thai Green Curry with Chicken and Cha-Plu Leaves, is a fragrant and vibrant dish that showcases the best of Thai cuisine. The addition of cha-plu leaves, with their unique citrusy aroma, elevates this classic green curry to a truly special experience. This recipe balances the creamy coconut milk richness with the subtle heat of green chilies, creating a harmonious blend of flavors that will tantalize your taste buds. The tender chicken pieces are perfectly infused with the aromatic curry paste, resulting in a dish that's both satisfying and utterly delicious.
Prepare yourself for a culinary adventure as we guide you through each step of creating this authentic Thai green curry. From preparing the aromatic curry paste to simmering the succulent chicken in a fragrant coconut milk broth, this detailed recipe ensures even novice cooks can achieve restaurant-quality results. Let's begin!
Tools Needed
- Pot
- Wok or large pan
Ingredients
- Chicken
- Cha-Plu leaves (Piper sarmentosum)
- Green curry paste
- Coconut milk
- Fish sauce
- Palm sugar
- Vegetables (e.g., eggplant, bamboo shoots)
- Cooking oil
- Rice
Step-by-Step Instructions
Step 1. Prepare Ingredients and Make the Curry Paste Base
- Prepare the chicken. Cut into bite-sized pieces.
Step 2. Cook the Chicken and Build Flavor
- Heat oil in a wok or large pan. Add green curry paste and sauté until fragrant.
- Add chicken and stir-fry until lightly browned.
- Pour in coconut milk. Add fish sauce and palm sugar to taste. Bring to a simmer.
Step 3. Add Vegetables and Cha-Plu Leaves
- Add vegetables (eggplant, bamboo shoots, etc.) and Cha-Plu leaves. Simmer until chicken is cooked through and vegetables are tender.
Step 4. Serve
- Serve hot with steamed rice.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Adjust the amount of fish sauce and palm sugar to your preference. Taste and season as needed.
- For a richer flavor, use thicker coconut milk.
- You can add other vegetables or proteins to this curry as desired.
- The Cha-Plu leaves add a unique aroma and slightly peppery taste. If unavailable, you can omit them.
- Don't overcook the Cha-Plu leaves, as they will become bitter. Add them towards the end of the cooking time.
Nutrition
- Calories: 500-700
- Fat: 30-50g
- Carbs: 40-60g
- Protein: 25-35g
FAQs
1. Can I substitute the cha-plu leaves if I can't find them?
Yes! While cha-plu leaves offer a unique citrusy note, you can substitute with lime leaves or even a squeeze of lime juice for a similar, though slightly different, flavor profile.
2. How can I adjust the spiciness of the curry?
Control the heat by adjusting the amount of green chilies in the curry paste. Start with less and add more to taste, as desired. You can also remove the seeds from the chilies for a milder curry.
This Thai Green Curry with Chicken and Cha-Plu Leaves recipe delivers a truly authentic and flavorful experience. Enjoy the aromatic blend of spices and the unique citrusy touch of the cha-plu leaves, a perfect combination for a satisfying and memorable meal. Now go forth and impress your friends and family with your newfound culinary skills!