Green Curry (Gaeng Keow Wan)

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Ingredients

500g chicken breast or thigh, cut into bite-sized pieces 4-5 tbsp green curry paste (homemade or quality store-bought) 400ml can coconut milk (full-fat) 1 cup chicken stock or water 2 Thai eggplants (or 1 small regular eggplant), cut into wedges 1 red bell pepper, sliced 1 zucchini, sliced (optional) 5 kaffir lime leaves, torn 1 tbsp palm sugar (or brown sugar) 3 tbsp fish sauce 1 cup Thai basil leaves (or regular basil) 2-3 Thai bird’s eye chilies, lightly crushed (optional for extra heat) 2 tbsp vegetable oil

Detail Steps and Procedure

1. **Prepare ingredients:** Cut chicken into uniform pieces. Cut vegetables into similar-sized pieces. Measure out all ingredients and have them ready.2. **Fry curry paste:** Heat vegetable oil in a large pot or wok over medium heat. Add green curry paste and fry for 2-3 minutes, stirring constantly, until fragrant and the oil starts to separate from the paste.3. **Add coconut milk:** Pour in about 1/2 cup of the thick coconut cream from the top of the can (reserve the rest). Cook, stirring, for 2-3 minutes until the mixture becomes aromatic and slightly thickened.4. **Cook chicken:** Add chicken pieces and stir to coat with the curry paste. Cook for 3-4 minutes until the chicken is mostly white on the outside.5. **Add liquids:** Pour in the remaining coconut milk and chicken stock. Bring to a gentle simmer.6. **Add vegetables:** Add the harder vegetables first (eggplant and bell pepper). Simmer for 8-10 minutes until vegetables are tender but not mushy. If using zucchini, add in the last 3-4 minutes.7. **Season:** Stir in fish sauce and palm sugar. Taste and adjust seasoning – it should be salty, slightly sweet, and creamy.8. **Add final aromatics:** Add torn kaffir lime leaves, Thai basil leaves, and optional chilies. Stir and cook for 1 more minute to wilt the basil.9. **Serve:** Remove from heat. Serve hot with jasmine rice. Garnish with extra basil leaves if desired.

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