I think most foreigners who are the fan of Thai food know this dish. It’s in the top ten Thai dishes. It’s famous because it’s not too spicy and a bit sweet. Many foreigners like curry with coconut milk because it’s not too hot. To make Gaeng Kiao Wan sauce thicker some people add fresh milk. To avoid black eggplants you should add eggplants while the water is hot and don’t cook them too soft or too hard.
Ingredients:
1 cup chicken breasts, sliced
1 cup coconut cream
2 cups coconut milk
½ cup crisp eggplants
½ cup pea eggplants
½ cup sliced diagonally galingale
½ cup sweet basil leaves
3 red chili, sliced diagonally
2 tablespoons fish sauce
1 teaspoon palm sugar
2 tablespoons green curry paste
Preparation:
Cooking Instructions:
1. Boil coconut cream in a wok with low heat until it’s boiling. Add green curry paste and keep stirring until it’s fragrant and oil appears on top.
2. Add the chicken and the coconut milk into the pan. Cook for 10 minutes, do not stir.
3. Then put crisp eggplant, pea eggplant, sliced galingale, fish sauce, sugar.Stir and cook for 3 minutes.
4. Add red chili and sweet basil leaves, stir and remove from the heat.
5. Transfer into a serving bowl. Serve with rice.
Tip:
To make the curry real green, add 1/4 cup sweet basil while you ground the paste.
