World Flavors Cookbook

Gaeng Keow Wan Gai (Green Curry Chicken)

Thailand's most internationally known curry — chicken in a fragrant green curry paste with coconut milk, Thai eggplant, and kaffir lime.

Cuisine: Thailand

Ingredients

• 500g chicken thigh, sliced
• 400ml coconut milk
• 3 tbsp green curry paste
• 6 Thai eggplants, quartered
• 4 kaffir lime leaves, torn
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 tbsp vegetable oil
• Fresh red chili and Thai basil to serve

Instructions

1. Heat oil in a wok. Fry curry paste 1-2 minutes until fragrant.
2. Add half the coconut milk. Stir and cook until oil separates (cracking).
3. Add chicken. Stir and cook 3 minutes.
4. Add remaining coconut milk, eggplant, kaffir lime, fish sauce, and sugar.
5. Simmer 12-15 minutes.
6. Top with chili and basil. Serve with jasmine rice.