Gaeng Keow Wan

Ingredients

• Kaffir lime leaves - 3, torn
• Thai basil leaves - 1 cup
• Palm sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Bamboo shoots - 1 cup
• Red bell pepper - 1, sliced
• Eggplant - 1, cut into bite-sized pieces
• Chicken breast - 2, cut into bite-sized pieces
• Coconut milk - 2 cups
• Green curry paste - 2 tablespoons

Instructions

1. Heat a large pot over medium heat and add the green curry paste. Stir until fragrant.
2. Add the coconut milk and bring to a simmer.
3. Add the chicken, eggplant, bell pepper, and bamboo shoots. Cook until the chicken is cooked through and the vegetables are tender.
4. Stir in the fish sauce, palm sugar, Thai basil leaves, and kaffir lime leaves.
5. Simmer for a few more minutes until everything is well combined and heated through.
6. Serve the curry over steamed jasmine rice.