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Geng kyo wan gai (green curry with chicken)

About this recipe: This recipe is a simplified version of green curry using pre-made curry paste, often found fresh in markets, or in jars at the supermarket. This recipe calls for chicken, but beef or pork goes well, too. Serve in a communal bowl garnished with the chillies and basil. Serve with steamed jasmine rice.

Wiley Bangkok (Krung Thep Maha Nakhon), Thailand

Ingredients
Serves: 6 

  • 300 grams chicken breast, sliced
  • 1 liter (4 cups) coconut milk
  • 3 tablespoons green curry paste
  • 4 baby brinjal, quartered
  • 2-3 tablespoons fish sauce
  • 3 kaffir lime leaves
  • 2 large chillies, red or green, halved lengthwise
  • 30g (1 cup) Thai basil leaves

Directions
Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Take the cream off the top of the coconut milk and cook in a wok until the oil separates. Add the curry paste and fry until fragrant. Add the chicken to the wok, cook for 1 minute. Add the brinjal, lime leaves and the remainder of the coconut milk. Simmer until the brinjal are tender, about 5 minutes.
  2. Season with the fish sauce, and serve.

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