Thai 25 min

Green Curry (Gaeng Keow Wan)

Name: Green Curry (Gaeng Keow Wan)
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 lb chicken breast, sliced; 1 can (14 oz) coconut milk; 3 tbsp green curry paste; 1 cup Thai eggplant or regular eggplant, cubed; 1/2 cup bamboo shoots; 1/2 cup Thai basil leaves; 3 kaffir lime leaves, torn; 2 tbsp fish sauce; 1 tbsp palm sugar or brown sugar; 1-2 Thai chilies, sliced; 1 tbsp vegetable oil; Jasmine rice for serving

CurryCoconutThai

Ingredientsfor 2

400

Cal

30g

Protein

14g

Carbs

26g

Fat

11 lb chicken breast, sliced
21 can (14 oz) coconut milk
33 tbsp green curry paste
41 cup Thai eggplant or regular eggplant, cubed
51/2 cup bamboo shoots
61/2 cup Thai basil leaves
73 kaffir lime leaves, torn
82 tbsp fish sauce
91 tbsp palm sugar or brown sugar
101-2 Thai chilies, sliced
111 tbsp vegetable oil
12Jasmine rice for serving

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Instructions

1
Scoop the thick cream from the top of the coconut can. Heat it in a wok with oil until it splits (you'll see oil separate).
2
Add green curry paste and fry for 2 minutes until very fragrant.
3
Add chicken slices and stir-fry for 3-4 minutes until coated and nearly cooked.
4
Pour in remaining coconut milk. Add eggplant and bamboo shoots.
5
Add kaffir lime leaves. Simmer for 8-10 minutes until eggplant is tender.
6
Season with fish sauce and palm sugar. Taste and balance — it should be creamy, herbal, spicy, and slightly sweet.
7
Remove from heat, stir in Thai basil (it wilts instantly). Serve over jasmine rice.