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 have another recipe for gaeng khiao wan gai.

Ingredients

1 boneless skinless chicken breast, cut into bite-sized pieces
8 Thai eggplant, quartered, w/ stems removed (or, use other seasonal veg such as bell pepper)
2 tablespoons green curry paste
2 tablespoons cooking oil
1 can 14 oz coconut milk
1 cup chicken stock
5 fresh kaffir lime leaves, each leaf torn in two, with vein removed
2 tablespoon fish sauce
2 tablespoon palm sugar
5 fresh Thai chile peppers, green
1 tablespoon fresh kaffir lime peel, chopped
fresh Thai basil leaves for garnish

Method

Keep your quartered eggplants and lime leaves in a bowl of water, as shown in photo below. This keeps it fresh.

In a mortar and pestle, pound the fresh Thai chiles and kaffir lime peel until consistent. Add green curry paste and pound together. In a skillet or wok, 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-steamed Thai jasmine rice. Enjoy!

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thaiwolff

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thaiwolff

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ruben_gman

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Ingredients ready

ruben_gman

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Adding eggplant

ruben_gman

1880

UMMMMM

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