Label
All
0
Clear all filters

Green Curry Chicken with Zucchini

Gaeng Kiow Wahn Gai

Rate this recipe

banner
Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
Quick & Easy Thai

By Nancie McDermott

Published 2004

  • About

Green curry gets its name from the profusion of fresh hot green chilies fortifying the curry paste, rather than from the color of the finished curry. Some say it is the hottest of all Thai curries, but curry heat depends both upon how a given curry paste is made, and how much of it the cook stirs into the curry pot. The classic green curry uses chicken with lots of golfball-sized Thai eggplant, known as makeua poh, along with a flourish of the tiny, fragrant eggplant called makeua peuang, w

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title