Thailand's Best Chicken With Green Curry - Kaeng Kiaow Wan Gai Recipe

Name: Thailand's Best Chicken With Green Curry - Kaeng Kiaow Wan Gai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 chicken breasts (cut into long slices approximately 1/2 inch thick); 2 tablespoons green curry paste; ½ teaspoon red chili paste (use more or less depending on heat desired); 1 cup eggplant (cut into bite size pieces); 1 cup coconut cream; 1 ½ cups coconut milk; ¼ cup sweet basil (chopped); 6 -8 kaffir lime leaves; 1 tablespoon sugar; 2 tablespoons fish sauce

Servings: persons

3 chicken breasts (cut into long slices approximately 1/2 inch thick)
2 tablespoons green curry paste
½ teaspoon red chili paste (use more or less depending on heat desired)
1 cup eggplant (cut into bite size pieces)
1 cup coconut cream
1 ½ cups coconut milk
¼ cup sweet basil (chopped)
6 -8 kaffir lime leaves
1 tablespoon sugar
2 tablespoons fish sauce

1
Combine coconut cream with green curry and red chili paste in wok and cook over medium heat stirring until coconut cream coconut cream begins to have an oily sheen.
2
Add torn Kaffir lime leaves and chicken and cook until chicken just begins to cook.
3
Use slotted spoon to remove chicken from pan and set aside on plate.
4
Add coconut milk and eggplant to coconut cream/green curry mixture and cook, stirring occasionally for 5 minutes.
5
Return chicken to coconut/curry mixture, add fish sauce, and sugar.
6
When chicken is fully cooked add basil and remove from heat.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 chicken breasts (cut into long slices approximately 1/2 inch thick), 2 tablespoons green curry paste, ½ teaspoon red chili paste (use more or less depending on heat desired), 1 cup eggplant (cut into bite size pieces), and more.

Yes, Thailand's Best Chicken With Green Curry - Kaeng Kiaow Wan Gai falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thailand's Best Chicken With Green Curry - Kaeng Kiaow Wan Gai

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