Thai green curry with chicken and eggplant- Gaeng khiao wan gai / ImportFood.com recipe

Thai green curry with chicken & eggplant, "Gaeng khiao wan gai"

This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!

This recipe highlights the delicious Thai mini eggplant and it's a common recipe throughout all provinces of Thailand. It's easy to prepare, and almost always made with chicken & served with jasmine rice. Translation: Gaeng = spicy soup, khiao = green, wan = sweet, gai = chicken. We like to make it with lots of chicken so it's a hearty meal.

Ingredients
2 tablespoons green curry paste
1 tablespoon cooking oil
2 cans (5.6 oz each can) coconut milk
1 cup sliced chicken breast
30-40 Thai eggplant, mini size
6-8 kaffir lime leaves, each leaf torn in two
1 tablespoon fish sauce
1/2 tablespoon sugar
5 Thai chile peppers
fresh basil leaves for garnish

In a wok, heat the oil and fry the curry paste for one minute. Add coconut milk and bring to a boil. Add chicken, eggplant and kaffir lime leaves. Season with fish sauce and sugar. Keep on medium heat until chicken is cooked, then add basil and chile peppers. Serve with freshly-steamed Thai jasmine rice.

January 22nd, 2009 3:30 PM

Shaun said:

This recipe is awesome! I like to add an extra tablespoon of fish sauce as I like my curry slightly saltier. Also, although I make it as listed often as well, my favorite variation of this recipe uses shrimp (pre-cooked and cleaned works great) instead of chicken and serves it over wide rice noodles instead of jasmine rice! Because it's a soupy curry, it flavors the noodles nicely.

February 6th, 2009 4:41 PM

Alex said:

This was so excellent, my family and friends loved it, thank you very much!