Gaeng Keow Wan Kai

Ingredients - Serves 4

• Red spur chilies - 2, sliced
• Palm sugar - 1 tablespoon
• Fish sauce - 1 tablespoon
• Thai basil leaves - 1 cup
• Kaffir lime leaves - 3, torn into pieces
• Thai eggplant - 1 cup, quartered
• Coconut milk - 400 ml
• Green curry paste - 2 tablespoons
• Chicken breast - 500 grams, cut into bite-sized pieces

Let's Get Started

1. Heat a pot over medium heat and add the green curry paste. Stir fry until aromatic.
2. Add the chicken to the pot and cook until it changes color.
3. Add half of the coconut milk and bring to a boil.
4. Add the Thai eggplant, kaffir lime leaves, and the rest of the coconut milk. Cook until the eggplant is tender.
5. Season with fish sauce and palm sugar.
6. Add the Thai basil leaves and red spur chilies. Stir well and remove from heat.
7. Serve the curry hot with steamed jasmine rice.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 400
• Fat: 20g
• Carbs: 15g
• Protein: 30g
• Sodium: 800mg
• Sugar: 5g