World Flavors Cookbook

Green Curry (Gaeng Keow Wan)

A fragrant and spicy Thai curry made with fresh green chilies, coconut milk, and aromatic herbs like Thai basil and kaffir lime leaves.

Cuisine: Thailand

Ingredients

• 500g chicken breast, sliced
• 400ml coconut milk
• 3 tbsp green curry paste
• 200g Thai eggplant, quartered
• 1/2 cup bamboo shoots
• 1/2 cup fresh Thai basil leaves
• 3 kaffir lime leaves, torn
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 2 red chilies, sliced for garnish

Instructions

1. Heat 1/2 cup of coconut milk in a pot until it boils and starts to release oil.
2. Add green curry paste and stir-fry until fragrant.
3. Add chicken and stir until cooked on the outside.
4. Pour in the remaining coconut milk and bring to a simmer.
5. Add eggplant, bamboo shoots, and kaffir lime leaves. Simmer until eggplant is tender.
6. Season with fish sauce and palm sugar.
7. Stir in Thai basil and remove from heat.
8. Serve with steamed jasmine rice.