Gang Kiew Wan Gai
Ingredients
- 500 gWhite chicken (thinly sliced)
- 400 mlCoconut milk (well shaken)
- 2 tbspThai curry paste green
- 200 gEggplant (aubergine) (cubed 2cm)
- 100 gBambusa vulgaris or Phyllostachys edulis (drained and rinsed)
- 2 tbspfish sauce
- 1 tbsppalm sugar (finely chopped)
- 1 pcThai basil (whole leaves)
- 4 pckaffir lime leaves (central vein removed)
- 2 pcThai chili (sliced diagonally)
- 1 tbspPeanut oil
- 150 gThai eggplants (cut into quarters)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 3 days. Reheat gently in a saucepan to prevent the coconut milk from curdling.
