Gaeng Keow Wan Gai (Green Chicken Curry - แกงเขียวหวานไก่)

Recipe & Instructions (US Units)

Ingredients:

• 1 tbsp vegetable oil
• 2-3 tbsp green curry paste (adjust to taste)
• 1 can (13.5 oz) full-fat coconut milk, unshaken
• 1 lb boneless, skinless chicken thighs or breast, cut into bite-sized pieces
• 1/2 cup chicken broth or water
• 1 tbsp fish sauce
• 1-2 tsp palm sugar (or brown sugar)
• 1 cup bamboo shoots (canned or fresh, sliced)
• 1/2 cup Thai eggplant (cut into wedges) or regular eggplant (cubed)
• 1/4 cup Thai basil leaves
• 1 red bell pepper, sliced (optional, for color)
• 2-3 kaffir lime leaves, torn (optional)
• Steamed jasmine rice for serving

Instructions:

1. Open the can of coconut milk without shaking it. Spoon the thick cream from the top into a medium pot or wok over medium heat. Reserve the thin liquid.
2. Heat the coconut cream until the oil starts to separate (about 3-5 minutes). Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
3. Add the chicken pieces and cook, stirring, until lightly browned and coated with the paste.
4. Pour in the remaining thin coconut milk and chicken broth/water. Add fish sauce and palm sugar. Bring to a simmer.
5. Add bamboo shoots, eggplant, red bell pepper (if using), and kaffir lime leaves (if using). Simmer gently for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
6. Stir in the Thai basil leaves just before serving. Cook for another 30 seconds until they wilt slightly.
7. Taste and adjust seasoning if needed (more fish sauce for salty, more sugar for sweet).
8. Serve hot with steamed jasmine rice.

What Makes It Special:

Thai Green Curry is known for its vibrant color and complex flavor profile, which is spicy, sweet, and savory all at once. The heat comes from fresh green chilies in the paste, balanced by the richness of coconut milk and the aromatic Thai basil and kaffir lime leaves. It's richer and often spicier than red curry, showcasing the Thai knack for balancing strong flavors.