Gaeng Keow Wan Thai Green Curry with Chicken

🧂 Ingredients

• 600 g Chicken breast

  thinly sliced
• 2 cup Coconut cream
• 2 cup Coconut milk
• 1/2 cup Green curry paste
• 2 cup Thai eggplant

  cut into 1/2 inch pieces
• 4 tbsp Brown sugar
• 4 tbsp Fish sauce
• 4 Kaffir Lime Leaves

  thinly sliced
• 1/2 cup Basil leaves
• 1 Large green chili

  sliced
• 2 Large red chili

  sliced

Instructions

• 1 Put coconut cream in a large wok and cook over medium high heat for 3-5 minutes,
  stirring continuously, until the coconut oil begins to separate.
• 2 Add green curry paste and stir for 1-2 minute until well combined.
• 3 Add sliced chicken and cook 2-3 minutes until meat turns white.
• 4 Add coconut milk and once it boils add eggplant. Simmer for 3-4 minutes, until
  eggplants soften.
• 5 Add sugar, fish sauce, kaffir lime leaves and half of the basil leaves.
• 6 Turn off the heat and serve garnished with green and red chillies and remaining
  basil leaves.

Nutrition Info