Gaeng Keow Wan

Experience the vibrant flavors of Thailand with this Gaeng Keow Wan, a fragrant green curry featuring tender chicken, creamy coconut milk, and fresh vegetables. Perfect for a cozy weeknight dinner that warms the soul.

• 500 grams chicken, cut into pieces
• 1 tablespoon green curry paste
• 400 ml coconut milk
• 1 cup eggplant, diced
• 1 cup bamboo shoots, sliced
• 2 leaves kaffir lime leaves
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar

Method

1. 1

   In a large pot over medium heat, add the green curry paste and a splash of coconut milk. Stir until fragrant.

2. 2

   Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.

3. 3

   Pour in the remaining coconut milk and add the diced eggplant, bamboo shoots, and kaffir lime leaves. Stir well.

4. 4

   Season with fish sauce and palm sugar. Bring to a simmer and let it cook for about 15-20 minutes or until the eggplant is tender.

5. 5

   Taste and adjust seasoning if necessary. If you want it spicier, you can add more green curry paste.

6. 6

   Remove from heat and let it sit for a few minutes before serving.

7. 7

   Serve hot with jasmine rice or steamed rice, garnished with fresh basil if desired.