Thailand's Best Chicken With Green Curry - Kaeng Kiaow Wan Gai
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 chicken breasts (cut into long slices approximately 1/2 inch thick)
- 2 tablespoons green curry paste
- 1⁄2 teaspoon red chili paste (use more or less depending on heat desired)
- 1 cup eggplant (cut into bite size pieces)
- 1 cup coconut cream
- 1 1⁄2 cups coconut milk
- 1⁄4 cup sweet basil (chopped)
- 6 -8 kaffir lime leaves
- 1 tablespoon sugar
- 2 tablespoons fish sauce
directions
- Combine coconut cream with green curry and red chili paste in wok and cook over medium heat stirring until coconut cream coconut cream begins to have an oily sheen.
- Add torn Kaffir lime leaves and chicken and cook until chicken just begins to cook.
- Use slotted spoon to remove chicken from pan and set aside on plate.
- Add coconut milk and eggplant to coconut cream/green curry mixture and cook, stirring occasionally for 5 minutes.
- Return chicken to coconut/curry mixture, add fish sauce, and sugar.
- When chicken is fully cooked add basil and remove from heat.
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RECIPE SUBMITTED BY
Currently working as a mental health provider for the US Naval Hospital in Okinawa, Japan. I work in Deployment Health - counseling military members returning from war. I was a bartender for 13 years (so the move over to counseling was not too great a leap...) and when I have time, love to write. My passion is travel - especially to tropical locales and eating is also one of my favorite pastimes. As a result of the eating pastime, working out is one of my not- so-favorite, but very necessary, hobbies. I moved to Okinawa Japan 11 years ago (May 2006) and hope to be here until I get tired of the place (after that who knows?!). I love cooking but wish I had a sous chef and a dishwasher to do all the dirty work!