Green Curry Chicken with Zucchini

Gaeng Kiow Wahn Gai

Preparation info
  • Serves

    4 to 6

    • Difficulty


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