Gaeng Keow Wan Kai (Green Chicken Curry) 

     Morsels of fresh chicken. Cherry-sized eggplants. Tender bamboo shoots. Sprigs of Coriander. Generous handfuls of sweet basil. These humble elements form the body of this seminal curry. But how does it get so gloriously green you ask? Oh, that'll be the spoons of green curry paste that's stirred furiously into hot creamy coconut milk. Served alongside a bowl of fragrant Thai rice, Gaeng Keow Kan Gai is the extreme opposite.

INGREDIENTS

• 400 g. chicken breast
• 1 cup coconut cream
• 2.5 cup coconut milk
• 4 kaffir lime leaves
• 6-8 thai eggplant
• 1/2 cup thai basil
• 1 green chili
• 1 red chili
• 1.5 tbsp. fish sauce
• 2 tsp. palm sugar
• 1 tsp. salt

green curry paste ingredients

• 1/2 tsp. coriander seed
• 1/2 tsp. cumin
• 1 tsp. wite peppercorns
• 5 green chilies
• 15 green bird chilies
• 1 tsp. salt
• 1 tbsp. minced galangal
• 2 tbsp. sliced lemongrass
• 1 tsp. skin of kassir line
• 5 tbsp. minced coriander
• 10 garlic clove
• 3 challots
• 1 tsp. shrinp paste

Video