Ultimate green curry recipe: Authentic Gaeng Khiaw Wan Gai

Ingredients for Ultimate green curry (Gaeng Khiaw Wan Gai)

• 30 ml vegetable oil or coconut cream

• 240 g green curry paste (homemade or shop-bought)

• 450 g boneless chicken thighs, sliced 2.5 cm thick

• 400 ml coconut milk

• 120 g cubed aubergine (1.25 cm cubes)

• 15 g whole Thai basil leaves

• 15 g thinly sliced fresh long red Thai chillies

• 4 makrut lime leaves, torn 3 or 4 times to release their oils

• 45 g palm sugar, or to taste

• 45 ml fish sauce, or to taste

• steamed jasmine rice (to serve)

• rice noodles (to serve)

• or roti (to serve)

How to make Ultimate green curry (Gaeng Khiaw Wan Gai)

1. Heat the oil in a medium saucepan over medium heat until sizzling, or if using coconut cream, heat until bubbling.

2. Add the curry paste and cook, stirring, for about 1 minute until fragrant and the colour has intensified. Watch carefully to prevent burning.

3. Add the chicken and stir to coat it in the curry paste. Pour in the coconut milk and bring to a boil.

4. Add the eggplant, then lower the heat to maintain a simmer. Simmer for about 8 minutes until the chicken and eggplant are cooked through.

5. Remove from the heat and stir in the Thai basil, chillies, and lime leaves.

6. Stir in the sugar and fish sauce until the sugar has dissolved.

7. Serve hot over jasmine rice, rice noodles, or with roti for dipping.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.