Gluten-Free Gaeng Kiew Whan Gai (Spicy Green Curry with Chicken) Recipe
Like most Thai food, this gluten free chicken curry is easy to make, bounding with flavor, and dairy free.
Gaeng Kiew Whan Gai (Spicy Green Curry with Chicken)
In Thailand, they cook this spicy green curry in a wok (which takes less time) and include super-cute, pea- and walnut-size eggplant, which you may find at an Asian market. (You’ll need to find kaffir lime leaves there too.) Here, cubed eggplant does the trick. This dish definitely has kick; if you’d like it less feisty, use less curry paste. If you like leftovers, double the recipe, and for a deliciously filling meal, serve with steamed rice.
Servings 2 people
Ingredients
- 1 tablespoon vegetable oil
- 1⁄4 cup gluten-free green curry paste
- 1 13.5-ounce can coconut milk
- 1⁄2 pound boneless skinless chicken breast, sliced into bite-size pieces
- 1⁄2 cup reduced-sodium chicken broth or water
- 1 tablespoon gluten-free fish sauce
- 1 tablespoon palm sugar or 5 packed teaspoons light brown sugar
- 1 1⁄2 cups cubed eggplant
- 1 kaffir lime leaf thinly sliced
- 1⁄2 cup loosely packed chopped fresh basil plus 2 basil sprigs for garnish
- 1⁄2 red bell pepper cut into 1-inch pieces
Instructions
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Heat the oil in a wok or pot over medium-high heat. Add the green curry paste and cook, stirring constantly with a wooden spoon, until the mixture becomes dry and fragrant, about 3 minutes. Add the coconut milk, stir to combine, and simmer until the liquid reduces by half, 7 to 10 minutes. Add the chicken and stir, for 1 to 2 minutes, then stir in the chicken broth, fish sauce, and sugar. Add the eggplant, reduce the heat, and simmer until the chicken is cooked and the eggplant is tender, 5 to 7 minutes. Add the kaffir lime leaf, chopped basil, and bell pepper, bring to a boil, and remove from heat. Transfer to two bowls, garnish each with a basil sprig, and serve.
