Thai Green Curry with Chicken (Gaeng Keow Wan)

• 1 tbspvegetable oil
• 3 tbspgreen curry paste
• 2 canscoconut milk, 13.5 oz each
• 1 1/4 lbchicken thighs, boneless, sliced thin
• 2 tbspfish sauce
• 1 tbsppalm sugar
• 1 cupthai eggplant, quartered
• 1 cupgreen beans, cut in 2-inch pieces
• 4 kaffir lime leaves, torn
• 1 cupthai basil, leaves
• 2 thai chiles, sliced

quantities scale with servings

Method

1. 1

   Scoop the thick cream from the top of one can into a wok over medium heat. Cook 3-4 min until the oil separates.

2. 2

   Fry the curry paste in the oil 1-2 min until fragrant and darkened slightly.

3. 3

   Add chicken and stir 2 min to coat. Pour in the remaining coconut milk, fish sauce, and palm sugar.

4. 4

   Simmer 8-10 min until the chicken is cooked through. Add eggplant, green beans, and lime leaves and cook 4-5 min until the vegetables are tender but still firm.

5. 5

   Turn off the heat. Stir in basil and chiles. Serve with jasmine rice.