Green Chicken Curry (Gaeng Kiew Wan Gai)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat the coconut milk in a small sauce pan (do not bring to a boil) and set aside.
  • Heat the oil in a large sauce pan, add the finely chopped garlic and fry until golden brown.
  • Add the curry paste and the chillies and fry for a few more seconds (for a milder version, omit the chillies).
  • Add the warmed coconut milk in and stir on a medium flame until the coconut milk starts to thicken.
  • Add the fish sauce and the palm sugar.
  • Add the thin cuts of chicken breast and stir on a medium flame until the meat turns white.
  • Add the stock and cook on a low flame for about 4 minutes.
  • Add the kaffir lime leaves, basil leaves and the quartered green eggplant and cook for about 3 minutes.
  • Serve with jasmine rice.
Advertisement