Gaeng Keow Wan (Green Curry)

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, sliced into thin strips
• 4 tablespoons green curry paste
• 2 cups coconut milk
• 1/2 cup chicken stock
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar
• 1 cup Thai eggplant, quartered
• 1/2 cup bamboo shoots, sliced
• 2 kaffir lime leaves, torn
• 1 red bell pepper, thinly sliced
• 1 red Thai chili, sliced (optional)
• 1 cup Thai basil leaves
• 2 cups cooked jasmine rice, for serving

Method

1. 1

   Heat a 6-quart saucepan over medium heat and spoon in about 1/2 cup of the coconut milk (the thicker part from the top of the can). Add the green curry paste and cook, stirring constantly, until fragrant and the oils separate slightly, about 2 minutes.

   2:00 · Fry curry paste
2. 2

   Add the sliced chicken to the pan and stir to coat in the curry paste, cooking until the outside is no longer pink, about 4 minutes.

   4:00 · Sear chicken
3. 3

   Pour in the remaining coconut milk and the chicken stock, stirring to combine into a smooth sauce.

4. 4

   Stir in the fish sauce and palm sugar, then bring the curry to a gentle simmer.

5. 5

   Add the Thai eggplant, bamboo shoots, and kaffir lime leaves. Simmer uncovered until the eggplant is tender, about 10 minutes.

   10:00 · Simmer curry
6. 6

   Add the sliced bell pepper and chili, and simmer until just softened, about 3 minutes.

   3:00 · Cook peppers
7. 7

   Remove the pan from the heat and stir in the Thai basil leaves until wilted.

8. 8

   Taste and adjust seasoning with additional fish sauce or palm sugar as needed.

9. 9

   Serve the curry hot over jasmine rice.