Thai cuisine · Meat & Kebab

Gaeng Keow Wan Gai

Green curry with chicken, Thai eggplants and sweet basil, cooked in coconut milk split in two stages.

Ingredients · for 4 servings

• 700 g boneless chicken thigh
• 3 tbsp green curry paste
• 550 ml coconut milk
• 200 g Thai eggplants (or 1 eggplant)
• 6 kaffir lime leaves
• 2 handfuls Thai basil
• 3 tbsp fish sauce
• 2 tbsp palm sugar
• 2 red chilies
• 2 tbsp vegetable oil
• 300 g jasmine rice

Instructions

1. Cut the chicken into bite-sized pieces, quarter the Thai eggplants and keep them in water until needed so they don't brown.
2. Heat the vegetable oil in a pot and simmer 200 ml coconut milk uncovered over medium heat for 5–6 min. until the clear coconut fat visibly separates.
3. Stir in the green curry paste and fry for 3 min. until the mixture turns deep green and smells strongly of lemongrass and galangal.
4. Add the chicken, turning for 4 min., then pour in the remaining coconut milk and season with fish sauce and palm sugar.
5. Add the eggplants and torn lime leaves and simmer gently uncovered for 12–15 min. until the meat is tender and the sauce is lightly thickened.
6. Fold in the basil leaves and the red chili cut into strips, let steep briefly and serve with freshly cooked jasmine rice.