Thai Green Curry Chicken (Gaeng Keow Wan) is a vibrant and aromatic Thai classic that perfectly balances creamy coconut milk with the bold heat of green chilies and fragrant herbs. Tender pieces of chicken simmer in a luscious sauce infused with lemongrass, kaffir lime leaves, and Thai basil, creating a dish that’s both comforting and full of character. Served with steamed jasmine rice, this curry embodies the essence of Thailand’s rich culinary harmony—spicy, sweet, and irresistibly satisfying specially curated by Chef Mothi for The Living Room Signature at Adyar, Chennai Ingredients (Serves 3–4) For the curry: For Homemade Green Curry Paste Ingredients: Process Curry Paste Curry Cooking Process Pour in half the coconut milk and stir until the oil begins to separate slightly from the milk. This gives a rich flavour.  Tips • For extra aroma, add a few drops of lime juice before serving. • You can substitute vegetables like bamboo shoots, bell peppers, or zucchini. • To make it vegan: use tofu and soy sauce instead of chicken and fish sauce.