Thai: Green Chicken Curry, "Gaeng Khiao Wan Gai"

Wanna try something different yet tast?Try out this delicious recipe.


6 ounces chicken (in smallish bite sized pieces)
1/2 cup coconut milk
4 ounces Thai eggplant (small round eggplants)
5-6 kaffir lime leaves, shredded
1 tablespoon fresh Thai basil leaves
2 tablespoon fish sauce
1 tablespoon palm sugar
Oil for cooking
1-3 tablespoons green curry paste


Cut the chicken.
Fry the curry paste until fragrant.
Reduce the heat.
Mix the coconut milk.
Stir while cooking until a thin film of oil appears on the surface.
Add the chicken and other ingredients except the eggplant.
Bring to a boil and cook until the chicken begins to change color.
Adjust the flavors to suit yourself.
Mix the eggplant and continue till the chicken is cooked through.
Serve hot.

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