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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

  1. 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.