Green Curry (Gaeng Keow Wan)

Ingredients

• 400 ml coconut milk, full-fat
• 3 tablespoons green curry paste, store-bought or house-made
• 300 g boneless chicken thighs, cut 2 cm cubes
• 100 g Thai eggplant, halved
• 75 g long beans, cut 3 cm lengths
• 3 kaffir lime leaves, torn
• 15 ml fish sauce, nam pla
• 10 ml palm sugar
• 2 tablespoons vegetable oil
• 2–3 Thai bird's eye chilies, whole, for heat
• 10 g Thai basil, whole leaves
• Salt, to taste

Method

1. 1
   Heat oil in wok over medium-high heat; add green curry paste and toast 2 minutes, stirring, until fragrant and darkened.
2. 2
   Pour in 100 ml coconut milk; stir to form smooth paste, simmering 1 minute.
3. 3
   Add chicken cubes; stir constantly 3 minutes until coated and beginning to firm.
4. 4
   Pour in remaining 300 ml coconut milk; add Thai eggplant, long beans, kaffir lime leaves, and whole chilies; bring to gentle simmer.
5. 5
   Reduce heat to low; simmer uncovered 12 minutes until chicken is cooked through and vegetables are tender.
6. 6
   Stir in fish sauce and palm sugar; adjust seasoning with salt.
7. 7
   Remove from heat; fold in Thai basil leaves.
8. 8
   Transfer to serving bowl; remove whole chilies if less heat desired; serve with steamed jasmine rice.