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Gaeng Kheow Wan Gai – Green Chicken Curry with Basil and Eggplant Recipe

Gaeng Kheow Wan Gai - Green Chicken Curry with Basil and Eggplant Recipe

Gaeng Kheow Wan Gai – Green Chicken Curry with Basil and Eggplant Recipe

A fragrant, creamy curry which is always popular. Remove the skin from the chicken if you wish to reduce the fat.

Ingredients :

  • 1/2 cup (125 ml) coconut cream
  • 3 tablespoons Green Curry Paste
  • 12 oz (350 g) boneless chicken breast, thinly sliced
  • 11/2 cups (375 ml) thin coconut milk
  • 2 kaffir lime leaves
  • 11/2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 5 oz (150 g) eggplant, cut into bitesized pieces (about 11/2 cups)
  • 1/4 cup (10 g) Thai basil leaves (horapa)
  • 2-3 red chilies, deseeded and cut in strips

Method :

Place coconut cream in a saucepan and heat over low to medium heat until it begins to have an oily sheen. Add the Green Curry Paste and stir well. Add the chicken and cook until it changes color. Add coconut milk, kaffir lime leaves, fish sauce and sugar. Bring to a boil, then add the eggplant. Simmer over low heat until the chicken is cooked, about 15 minutes, then add the basil and chilies. Remove from heat and serve.

Note : This dish can be prepared in advance by cooking it until the chicken is tender. Add the basil and chilies when reheating the dish just before serving.

Serves 4-6
Preparation time : 15 mins
Cooking time : 25 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Kwaytiaow Nuea Sab – Stir-fried Rice Stick Noodles with Minced Beef Recipe”