Chicken Green Curry

Green curry is a classic Thai dish with a rich and aromatic flavor profile. It’s slightly spicy, with a balance of savory, sweet, and earthy notes, making it a favorite among many Thai food enthusiasts.

Chicken Green Curry (Gaeng Keow Wan Gai) is a fragrant, creamy curry made with green curry paste, coconut milk, and a variety of fresh herbs and vegetables. The curry gets its green color from fresh green chilies that are used in the curry paste, which also gives it a moderate to intense heat level, depending on the number of chilies used.

This dish is typically served with steamed jasmine rice to soak up the creamy curry sauce.

Brand

Isan Zaap Thai Cafe

Here is an estimated breakdown of the nutrition for a typical serving (1 cup or 200-250g) of Chicken Green Curry. The values can vary depending on the recipe and specific ingredients used, but this should give you a good idea:

Estimated Nutrition per Serving of Chicken Green Curry (200-250g):

• Calories: 250-350 kcal
• Protein: 20-30g (mostly from the chicken)
• Fat: 18-25g
  • Saturated Fat: 10-15g (from coconut milk)
• Carbohydrates: 8-12g
  • Sugar: 2-4g (from coconut milk and vegetables)
  • Fiber: 2-3g (from vegetables like eggplant and bell peppers)
• Sodium: 700-900mg (due to fish sauce and curry paste)
• Cholesterol: 60-80mg (from the chicken)
• Vitamin A: 10-15% of the Daily Value (from vegetables like bell peppers and carrots)
• Vitamin C: 20-30% of the Daily Value (from lime juice, bell peppers, and herbs)
• Calcium: 30-50mg (from coconut milk and vegetables)
• Iron: 1-2mg (from chicken and vegetables)

Key Nutrients:

• Protein: Chicken provides a great source of lean protein to support muscle growth and repair.
• Healthy Fats: Coconut milk adds healthy fats, especially medium-chain triglycerides (MCTs), which are known to provide quick energy.
• Vitamins & Minerals: The curry includes a good amount of vitamin A and C from the vegetables and herbs. These vitamins are important for immune function and skin health.
• Sodium: The sodium content comes from the fish sauce, which is a key ingredient for flavor, so it may be higher than some other dishes. You can adjust the sodium by using less fish sauce or opting for a low-sodium version.

Isan Zaap Thai Cafe

Here’s a breakdown of the typical ingredients used to make Chicken Green Curry (Gaeng Keow Wan Gai), which is a flavorful and aromatic Thai dish:

Ingredients for Chicken Green Curry:

For the Green Curry Paste:

1. Green Chilies: Fresh green bird’s eye chilies (about 5-7, depending on desired spice level). These give the curry its signature green color and heat.
2. Lemongrass: 1 stalk of lemongrass, finely chopped. Adds a citrusy flavor.
3. Galangal: 1-2 inches of galangal root (similar to ginger but more citrusy and earthy).
4. Kaffir Lime Leaves: 3-4 kaffir lime leaves, finely chopped or torn. They add a distinctive, floral citrus aroma.
5. Garlic: 2-3 cloves of garlic, peeled and minced.
6. Shallots: 1-2 shallots, peeled and chopped (adds a mild onion flavor).
7. Coriander Root: 1-2 coriander roots, cleaned and chopped (optional, but it gives depth to the paste).
8. Coriander Seeds:1 tsp of coriander seeds, crushed.
9. Cumin Seeds: 1/2 tsp of cumin seeds, crushed.
10. Shrimp Paste: 1-2 tsp of shrimp paste (adds umami and depth, but can be omitted for a vegetarian version).
11. Salt: A pinch of salt to season the paste.

For the Curry:

1. Chicken: 300-400g boneless, skinless chicken breast or thighs, cut into bite-sized pieces.
2. Coconut Milk: 1 can (400 ml) of full-fat coconut milk (or light coconut milk for a lower-fat version).
3. Vegetables: Thai eggplant (about 2-3 small eggplants, sliced), or you can use regular eggplant.
   • 1 red bell pepper, sliced into strips.
   • 1 small can of bamboo shoots, drained and sliced.
   • 1 small carrot, thinly sliced (optional for added color and sweetness).
4. Fish Sauce: 2-3 tbsp of fish sauce (provides salty, umami flavor).
5. Palm Sugar: 1-2 tsp of palm sugar (or brown sugar, for sweetness).
6. Lime Juice: Juice of 1-2 limes (adds tang and balances the flavors).
7. Kaffir Lime Leaves: 2-3 more kaffir lime leaves, torn into pieces (adds more fragrance).
8. Thai Basil: A handful of Thai basil leaves, roughly chopped (for garnish and a peppery flavor).
9. Chilies (optional): Fresh sliced red or green chilies for extra heat and garnish (optional).

Vendor Information

• Store Name: Isan Zaap Thai Cafe
• Vendor: Isan Zaap Thai Cafe
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