Thai Green Curry with Chicken & Eggplant, '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. 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.
Also note we also have a similar green chicken curry recipe here.
Ingredients
For 4 Person(s)
Ingredients
- 2 Tablespoons Green Curry Paste
- 1 Tablespoon Cooking Oil
- 12 Ounces Coconut Milk
- 1 Cup Sliced Chicken Breast
- 40 Thai eggplant, tiny size
- 8 Kaffir Lime Leaves, Each Leaf torn in two
- 1 Tablespoon Fish Sauce
- 1/2 Tablespoon Sugar
- 5 Thai Chile Peppers
- Garnish Fresh Basil Leaves
Method for Thai Green Curry with Chicken & Eggplant, 'Gaeng Khiao Wan Gai'
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.
Cook
Eat
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Reviews
Comments (7)
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Shaun
PermalinkThis 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.
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Anonymous
PermalinkMy mother in law makes this for us all the time. It's one of my favorites, and the woman is an amazing cook... and mother in law
Thai food has something no other ethnic food has. It's just good food, for the soul!!! -
MR
PermalinkThis recipe came out great, the only thing is that my kids found it a bit too spicy... but I loved it! Thank you!
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Leigh
PermalinkWe tried this recipe tonight, but since there's only 2 of us, we halved the ingredients. We also used the regular sized eggplants and added some carrots for color. (^_^) It was so delicious! We loved it! Thanks! I was really excited because I recently bought kaffir lime leaves from your site, and now I finally have been able to add kaffir lime leaves to green curry. Since I wasn't able to find any before I shopped here, I would make green curry without the leaves. Wow, it makes a huge difference! We'll never have to order it from a restaurant again. (^_^)
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Anonymous
Permalinkadding the coconut milk early is a no no, add it late along with the chiles, lime juice and cilantro or basil leaves
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Dani
PermalinkI just made this for dinner tonight and it was unbelievably delicious and authentic tasting.. I added thinly sliced mushrooms and only had a regular eggplant on hand which worked out perfectly. I also didn't add the red chiles because the spice was already pronounced and complex from the green curry paste I used. I also used honey instead of sugar to keep it Paleo! I love to cook but had never made Thai food before.. What a revelation to be able to make this at home with my organic ingredients! Thank you so much!
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