Thai · Dinner
Thai Green Curry Chicken
Gaeng Keow Wan Gai
A Central Thai green curry of chicken thigh and Thai eggplant simmered in coconut milk with a fragrant green curry paste of lemongrass, galangal, and bird chillies, finished with Thai basil over jasmine rice.
$
10 minsPrep
20 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
685Calories
38gProtein
42gFat
48gCarbs
8gSugar
4gFiber
780mgSodium
95mgChol
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Instructions
1
Prep
Halve Thai pea aubergines and set aside. Tear kaffir lime leaves. Slice long red chillies diagonally. Skim 1/2 cup thick cream from coconut milk top; set remaining milk ready to pour.
2
Bloom
Heat 2 tbsp oil and skimmed coconut cream in a saucepan over medium heat 3 minutes until cream splits and beads of oil surface. Add green curry paste, fry 90 seconds until deeply fragrant.
3
Sear
Add chicken pieces over medium-high heat, stir-fry 3 minutes until coated curry-green and surfaces are sealed with light browning at edges throughout.
4
Simmer
Pour remaining coconut milk and 200ml water over medium heat. Add fish sauce, palm sugar, and lime leaves. Bring to gentle simmer 10 minutes until chicken cooks through and sauce coats a spoon.
5
Build
Stir in Thai pea aubergines, simmer 3 minutes until just tender. Remove from heat.
6
Fold and plate
Fold in Thai basil and chillies until basil just wilts. Plate curry alongside jasmine rice in wide bowls.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless chicken thigh
- 600ml (2 1/2 cups) full-fat coconut milk
- 60g (2.1 oz) green curry paste
- 240g (8.5 oz) Thai pea eggplant
- 2 tbsp fish sauce
- 40g (small handful) Thai basil leaves
- 1.5 tbsp palm sugar
- 4 kaffir lime leaves
- 2 long red Thai chilli
- 300g (10.6 oz) cooked jasmine rice
- 200ml (13.5 tbsp) water
- 2 tbsp neutral oil