Green Curry with Chicken
Gaeng Keow Wan Gai

  • 1-2 tablespoons canola oil
  • 1 lb thinly sliced chicken (pork or other meat may be substituted)
  • 2 cups coconut milk
  • 2-4 tablespoons of green curry paste (depends on how spicy you want it)
  • 1/4 cup fish sauce
  • 3 tablespoons sugar
  • 1 cup Thai eggplant OR canned bamboo shoots OR green peas OR snow peas
  • 1/2 cup coconut cream (the thick stuff when you open the can of coconut milk)
  • 6 kaffir lime leaves (scored with a knife)
  • 3-4 Thai chile peppers, sliced thin (depends on how hot you want it)
  • 1/4 cup basil leaves
Stir fry meat in oil until brown
Add coconut milk, green curry paste, fish sauce, and sugar
Cook about 5 minutes at a slow boil
Add eggplant or other vegetables
Simmer a couple of minutes
Add coconut cream
Add kaffir lime leaves, basil leaves, and chile peppers
Add extra basil leaves if desired
Serve over rice. Serves 4

Adapted from Thailand the Beautiful Cookbook, by Panurat Poladitmontri and July Lew

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