Make and share this Green Chicken Curry (Gaeng Kiew Wan Gai) recipe from Food.com.
Provided by TastyRecipes
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the coconut milk in a small sauce pan (do not bring to a boil) and set aside.
- Heat the oil in a large sauce pan, add the finely chopped garlic and fry until golden brown.
- Add the curry paste and the chillies and fry for a few more seconds (for a milder version, omit the chillies).
- Add the warmed coconut milk in and stir on a medium flame until the coconut milk starts to thicken.
- Add the fish sauce and the palm sugar.
- Add the thin cuts of chicken breast and stir on a medium flame until the meat turns white.
- Add the stock and cook on a low flame for about 4 minutes.
- Add the kaffir lime leaves, basil leaves and the quartered green eggplant and cook for about 3 minutes.
- Serve with jasmine rice.
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