Ultimate Green Curry (Gaeng Khiaw Wan Gai)

Ingredients for Ultimate Green Curry (Gaeng Khiaw Wan Gai)

• 2 tablespoons vegetable oil or coconut cream

• 240ml green curry paste (homemade or storebought)

• 450g boneless chicken thighs, sliced 1 inch thick

• 1 (375g) can coconut milk

• 240ml cubed aubergine (1/2-inch cubes)

• 1/2 cup whole Thai basil leaves

• 1/4 cup thinly sliced fresh long red Thai chillies

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

• 3 tablespoons palm sugar, or to taste

• 45ml fish sauce, or to taste

• Steamed jasmine rice, rice noodles, or roti

In a medium saucepan, heat the oil over medium heat until sizzling (or if using coconut cream, heat it until bubbling). Add the curry paste and cook, stirring, just until fragrant and the colour has intensified, about 1 minute. Watch carefully so it doesn’t burn.

Add the chicken and stir to coat in the curry paste, then pour in the coconut milk and bring to a boil. Add the aubergine, lower the heat to maintain a simmer, and simmer until the chicken and aubergine are cooked through, about 8 minutes. Remove from the heat and stir in the Thai basil, chillies, and lime leaves. Stir in the sugar and fish sauce until the sugar has dissolved. Serve hot over jasmine rice or 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.