Green Chicken Curry (Gaeng Kiaw Wan Gai)
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 lb boneless chicken thigh, cut into small strips
  • 1 can (400ml) coconut milk
  • 1 can (227ml) sliced bamboo shoots
  • 1 Chinese eggplant, sliced into cubes
  • 2 tablespoons green curry paste
  • 2 tablespoons olive oil
  • 4 fresh or dried kaffir lime leaves
  • 2 teaspoons sugar
  • 2 tablespoons fish sauce
  • 1 cup fresh Thai basil leaves
  • 1 small green bell pepper, sliced
  • 2 fresh hot chili peppers (optional)
Instructions
  1. Sauté curry paste in oil on low heat until curry becomes aromatic.
  2. Spoon the thick and creamy part of the coconut milk from the can and add to the curry. Increase heat. Stir and mix well; cook until the coconut milk blends well with the curry (about 3 minutes).
  3. Add chicken and then increase heat to high. Stir and cook for 2 minutes.
  4. Add eggplants, bamboo shoots, kaffir leaves and the rest of the coconut milk.
  5. Bring the mixture to a boil, stir and cook for another 5 minutes or until the eggplants are fork tender.
  6. Add fish sauce and sugar, to taste. Add green bell pepper, basil leaves and chili peppers, if using. Bring to a boil.
  7. Remove from heat. Serve with steamed rice.
  8. Enjoy!
Notes
Adapted from the cookbook “Thai Cooking in a Sufi’s Kitchen”
Recipe by Salu Salo Recipes at https://salu-salo.com/green-chicken-curry-gaeng-kiaw-wan-gai/