Gang Kiew Wan Gai

A creamy, pale green sauce generously coating tender chicken pieces. The heady scent of Thai basil and lemongrass mingles with the heat of chili, as coconut oil droplets bead on the surface.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 441
• Protein: 30 g
• Carbs: 14 g
• Fat: 29 g

Ingredients

• 500 g White chicken ( thinly sliced )
• 400 ml Coconut milk ( well shaken )
• 2 tbsp Thai curry paste green
• 200 g Eggplant (aubergine) ( cubed 2cm )
• 100 g Bambusa vulgaris or Phyllostachys edulis ( drained and rinsed )
• 2 tbsp fish sauce
• 1 tbsp palm sugar ( finely chopped )
• 1 piece Thai basil ( whole leaves )
• 4 piece kaffir lime leaves ( central vein removed )
• 2 piece Thai chili optional ( sliced diagonally )
• 1 tbsp Peanut oil
• 150 g Thai eggplants ( cut into quarters )

Instructions

1. Toast the paste

   In a skillet, heat oil over medium heat. Add the green curry paste. Stir constantly with a wooden spoon until the pungent aromas rise and the paste begins to stick very slightly.

2. Sear the chicken

   Add the chicken pieces. Coat them thoroughly with the paste so they are well green. Pour in only 100ml of coconut milk. Let reduce over high heat until the fat separates and the oil rises to the surface.

3. Simmer the vegetables

   Pour in the rest of the coconut milk. Add the eggplant cubes, Thai eggplants, bamboo shoots, and torn kaffir lime leaves. Maintain a gentle simmer. The eggplant should become tender without falling apart.

4. Finalize seasoning

   Stir in the fish sauce and palm sugar. Taste: the balance should be salty and slightly sweet. Off the heat, toss in the Thai basil leaves and chilies. The basil should just wilt to keep its bright green color.

Chef's tips

• Don't try to brown the chicken; it should remain white and tender, poached by the liquid.
• If the curry is too thick, thin it with a little water or broth, never with more coconut milk at the end as it might mask the flavors.
• The separation of the coconut fat at the beginning is the sign of a successful cook; it's what gives the dish depth.

Storage

Keep refrigerated for up to 3 days. Reheat gently in a saucepan to prevent the coconut milk from curdling.