Thai Green Curry with Chicken (Gaeng Keow Wan Gai)
By Culiora
Thai green curry with tender chicken, Thai eggplant and fresh basil in coconut milk. Frying the curry paste in cracked coconut cream gives the sauce its depth.
- Servings: 4
- Prep time: 15 min
- Cook time: 20 min
- Total time: 35 min
Ingredients
- 400 ml full-fat coconut milk (divided into thick cream and thin milk)
- 3 tbsp Thai green curry paste
- 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 200 ml chicken stock or water
- 4 pcs makrut lime leaves, torn and center ribs removed
- 150 g round Thai eggplants, stemmed and quartered
- 50 g pea eggplants (optional)
- 1.5 tbsp fish sauce
- 1 tbsp palm sugar, finely chopped
- 30 g fresh Thai sweet basil leaves
- 1 pcs fresh red spur chilli or bird's eye chilli, finely sliced on the bias
Instructions
- Spoon about 100 ml of the thick cream from the top of the can of coconut milk into a wide wok or saucepan over medium heat. Fry the cream, stirring frequently, for 3-5 minutes until the oil begins to separate and shimmer ('cracking the coconut cream').
- Add the green curry paste to the split cream. Fry gently over medium-low heat for 2-3 minutes, stirring continuously, until deeply fragrant and green oil pools on the surface.
- Add the chicken pieces and stir to coat thoroughly in the aromatic paste. Cook for 2-3 minutes until the exterior of the meat turns opaque.
- Pour in the remaining 300 ml of coconut milk and the chicken stock. Add the torn makrut lime leaves. Bring to a gentle simmer over medium heat.
- Add the quartered Thai eggplants and pea eggplants. Press them down into the liquid so they are submerged. Simmer uncovered for 6-8 minutes until the chicken is cooked through and the eggplants are tender yet hold their shape.
- Season with fish sauce and palm sugar. Stir well and let simmer for 1 minute, tasting to ensure a balanced profile of salty, sweet, and spicy. Adjust with a few extra drops of fish sauce if needed.
- Turn off the heat immediately. Stir in the Thai basil leaves and sliced red chilli so they wilt in the residual heat while keeping their bright color. Serve warm with steamed jasmine rice.