Gaeng Keow Wan

Green curry with chicken, aubergine and basil.

Ingredients

• 700 g Chicken
• 800 ml Coconut milk
• 5 tbsp Green curry paste
• 8 Thai aubergines
• 1 cup Bamboo shoots
• 3 tbsp Fish sauce
• 2 tbsp Palm sugar
• 6 Lime leaves
• 1 cup Thai basil
• 3 Chilies

Method

1. Crack the cream — Simmer the thick coconut cream until the oil separates.
2. Fry the paste — Cook the green paste in that oil for 4 minutes until intensely fragrant.
3. Add chicken — Seal the meat in the paste.
4. Add coconut — Pour in the rest of the coconut milk and simmer 10 minutes.
5. Add vegetables — Add the aubergine and bamboo and cook 8 minutes.
6. Season — Balance with fish sauce and palm sugar.
7. Green Curry is ready — Stir in torn lime leaves and Thai basil off the heat and serve.

More Thailand recipes

• Pad Thai
• Green Curry
• Tom Yum Goong
• Mango Sticky Rice
• Som Tam
• Massaman Curry