Green Curry with Fresh Chile, Chicken, Eggplant & Kaffir Lime, 'Gaeng Khiao Wan Gai'
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This recipe highlights the delicious Thai mini eggplant and it's a common recipe throughout all provinces of Thailand. The advantage of this recipe is that you pound fresh chiles into a high quality green curry paste, resulting in a more bold, fragrant and spicy final result. We also haveanother recipe for gaeng khiao wan gai.
Ingredients
For4Person(s)
Ingredients
- 1Boneless Skinless Chicken breast, cut into bite-sized pieces
- 8Thai Eggplant, Quartered, w/ stems removed (or, use other seasonal veg such as bell pepper)
- 2TablespoonsGreen Curry Paste
- 2TablespoonsCooking Oil
- 14OuncesCoconut Milk
- 1CupChicken Stock
- 5Fresh Kaffir Lime Leaves, each leaf torn in two, with vein removed
- 2TablespoonFish Sauce
- 2TablespoonPalm Sugar
- 5Fresh Thai Chile Peppers, green
- 1TablespoonFresh Kaffir Lime Peel, chopped
- GarnishFresh Thai Basil
Method for Green Curry with Fresh Chile, Chicken, Eggplant & Kaffir Lime, 'Gaeng Khiao Wan Gai'
Keep your quartered eggplants and lime leaves in a bowl of water, as shown in photo below. This keeps it fresh.
In amortar and pestle, pound the fresh Thai chiles and kaffir lime peel until consistent. Add green curry paste and pound together. In a skillet orwok, heat the oil and fry the curry paste mixture. Stir-fry at medium heat for a minute or two. Slowly add coconut milk and bring to a boil. Stir it until you see a bit of oil. Add chicken and let it cook. Add soup stock, eggplant and kaffir lime leaves. Bring to a boil. Season with fish sauce and palm sugar. Let it boil for 6 minutes. Remove from heat, then garnish with fresh basil and a sliced red Thai chile pepper (or red bell pepper if you prefer). Serve with freshly-steamedThai jasmine rice. Enjoy!
Green curry with fresh chile chicken eggplant & kaffir lime gaeng khiao wan gai
Ingredients ready
Thai eggplants quartered
Pound chiles curry paste and lime peel
Cook until oil forms