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Gaeng Gwio Warn Gai (Thai Green Chicken Curry)

By Squad Leader
SERVES
4 to 6

PREPARATION TIME
20 minutes

COOKING TIME
15 minutes

INGREDIENTS

*1 1/2 tbsp. green curry paste (add more if you want it spicy)
*1 cup canned coconut cream
*500 grams skinless and boneless chicken breasts, sliced into trips
*6 kaffir lime leaves (dried or fresh), torn
*4 round eggplants, sliced into quarters
*1 1/2 tbsp. palm sugar or 1 tbsp. white sugar
*2 tbsp. Thai fish sauce
*1 cup coconut milk
*2 tsp. cornstarch dissolved in 2 tsp. water
*1/2 cup fresh basil leaves
*1 tbsp. cooking oil
*steamed rice, to serve

PROCEDURE

1. Heat a little oil in a saucepan and sautè green curry paste.

2. Add 2 tablespoons coconut cream; mix well. Pour remaining coconut cream and bring to boil.

3. Add the chicken, kaffir leaves, and eggplant. Cook until eggplant is soft.
Add the sugar and fish sauce; cook for 1 minute or until fragrant.

4. Add the coconut milk. For a thicker sauce, add cornstarch dissolved in water. Simmer until thick.

5. Add fresh basil leaves and cook for 1 minute. Transfer to serving bowls with steamed rice on the side.

Source: This Gaeng Gwio Warn Gai (Thai Green Chicken Curry) Recipe is brought to us by Sari Jorge of 25 Mushrooms Kitchen
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