Recipe : Green Curry With Chicken  (Kaeng Keaw Wan Chicken)

🛒 Ingredients 

• 250–300 g chicken (thigh/breast with skin) → cut into bite-sized pieces

• 2–3 tbsp ready-made green curry paste (adjust to preferred spiciness)

• 300–400 ml coconut milk (separate 1 cup thick coconut cream, the rest thin coconut milk)

• 100–150 g eggplant/pea eggplant → cut into pieces/halved, soak in lightly salted water to prevent discoloration

• 1–2 green/red spur chilies → cut into strips without cutting all the way through

• 1 cup fresh Thai basil leaves

• 1–2 tsp palm sugar/white sugar

• 2–3 tbsp fish sauce (adjust seasoning at the end)

• Pinch of salt (if needed)

Step1

Heat a skillet and add 1 cup (240 ml.) coconut milk together with green curry paste.

Step2

 Add 250g. sliced chicken and stir-fry until done. Add 1 cup (240 ml.) water and bring to a boil. For tastier and creamier curry, substitute water with coconut milk or milk*

Step3

Add some eggplants, sweet basil leaves, kaffir lime leaves and chilli.

Step4

 Add fish sauce to taste. Bring to a boil and remove from heat.