Gaeng Keow Wan Thai Green Curry with Chicken
Looking to learen how to make authentic Gaeng Keow Wan? Our easy gluten free Thai Green Curry Chicken recipe features coconut milk and eggplant.
- 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
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.
Add green curry paste and stir for 1-2 minute until well combined.
Add sliced chicken and cook 2-3 minutes until meat turns white.
Add coconut milk and once it boils add eggplant. Simmer for 3-4 minutes, until eggplants soften.
Add sugar, fish sauce, kaffir lime leaves and half of the basil leaves.
Turn off the heat and serve garnished with green and red chillies and remaining basil leaves.
Calories: 444kcal | Carbohydrates: 20.5g | Protein: 19.5g | Fat: 33.7g | Saturated Fat: 25.4g | Cholesterol: 48mg | Sodium: 668mg | Potassium: 743mg | Fiber: 3.8g | Sugar: 10.2g | Calcium: 45mg | Iron: 3mg