Green Curry (Gaeng Keow Wan) Recipe
- Ingredients:
- 2 tbsp green curry paste
- 400ml coconut milk
- 200g chicken (sliced)
- 1 cup Thai eggplants (quartered)
- 1 cup bamboo shoots (optional)
- 2 kaffir lime leaves (torn)
- 1 tbsp fish sauce
- 1 tsp palm sugar (or brown sugar)
- Handful of Thai basil leaves
- 2-3 red chilies (sliced, for garnish)
- Instructions:
- Heat 1 cup of coconut milk in a pan until it simmers; add green curry paste and cook until aromatic.
- Add chicken and cook until partially done.
- Stir in the remaining coconut milk, eggplants, and bamboo shoots. Simmer until vegetables are tender.
- Add kaffir lime leaves, fish sauce, and sugar. Adjust seasoning to taste.
- Stir in basil leaves and remove from heat.
- Garnish with red chilies and serve hot with steamed jasmine rice.
Enjoy this creamy, spicy dish bursting with Thai flavors!