Thailand Kaeng Khiew Wan Gai
Thai green curry may include almost any type of meat or vegetable, but chicken stewed with small eggplants is a common combination. A variety of herbs and seasonings go into a standard curry paste. Although curry pastes are still made from scratch in Thai homes, it is also common to use prepared curry paste. Recipe Servings: Serves 4
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Curry Paste:- 15 green chilies
- 1 Tbsp (15 ml) lemon grass, sliced
- 9 garlic cloves, minced
- 1 tsp (5 ml) salt
- 3 shallots, sliced
- 1 tsp (5 ml) galangal, chopped
- 1 tsp (5 ml) shrimp paste
- 3 Tbsp (45 ml) kaffir lime rind, shredded
- 5 white peppercorns, ground
- 1 Tbsp (15 ml) coriander, toasted, ground
- 1 tsp (5 ml) cumin seed, toasted, ground
- 1 lb (453 g) chicken, cubed
- 2 1/2 cups (600 ml) coconut milk
- 5 miniature eggplants, quartered
- 2 kaffir lime leaves, quartered
- 1/4 cup (60 ml)
- Asian basil, to taste
- 1 Tbsp (15 ml) oil
- Water, as needed
Directions
- Combine chilies, lemon grass, garlic, salt, shallots, galangal, and lime rind. Pound or grind to a fine paste.
- Add dry spices, then shrimp paste, stirring well after each addition.
- Heat oil in a wok. Add 3 tbsp (45 ml) of curry paste. Sauté until fragrant.
- Add coconut milk and stir to combine.
- Add chicken and thin coconut milk with a cup of water. Bring to a boil.
- Reduce heat and add eggplant, basil, and lime leaf. Simmer until both eggplant and chicken are cooked through.
- Serve hot with sticky rice.
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