Gaeng Keow Wan Gai (Green Curry Chicken Batch)

Thai · 50 min · Chicken · gluten-free, dairy-free, low-carb

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Ingredients

• 2 lb chicken thighs, sliced
• 5 tbsp green curry paste
• 2 cans (27 oz) coconut milk
• 2 cups Thai eggplant, quartered
• 1 cup bamboo shoots, sliced
• 1 cup Thai basil leaves
• 5 kaffir lime leaves
• 3 tbsp fish sauce
• 2 tbsp palm sugar
• 2 red chili, sliced

Method

1. Simmer the thick top cream from one can of coconut milk until it splits, then fry the green curry paste 3 minutes until fragrant.
2. Add the chicken and stir-fry 5 minutes until it changes color and is coated in paste.
3. Pour in the rest of the coconut milk and the torn kaffir lime leaves, and bring to a gentle simmer.
4. Add the eggplant and bamboo shoots and simmer 15 minutes until the eggplant is tender.
5. Season with fish sauce and palm sugar, then stir in Thai basil and sliced chili just before removing from heat.
6. Cool before portioning for storage.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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