PAK PRIK'S RECOMMENDED
Kaeng Khiao Wan
Creamy green curry with sweet basil, tender chicken, and Thai eggplants in fragrant coconut milk.
15 min
25 min
4
Ingredients
- 400g chicken breast, sliced
- 400ml coconut milk
- 3 tbsp green curry paste
- 1 cup Thai eggplants
- 1 handful sweet basil
- 2 kaffir lime leaves
- 1 red spur chili, sliced
Seasoning
- 2 tbsp fish sauce
- 1 tbsp palm sugar
Instructions
- 1. Crack Coconut Milk3-5 minutes
- Simmer 1/3 of the coconut milk until oil separates.
- 2. Fry Curry Paste1-2 minutes
- Add green curry paste and fry until fragrant.
- 3. Sear Chicken3-5 minutes
- Add chicken and stir until sealed.
- 4. Add Coconut Milk & Eggplant2 minutes
- Pour in remaining coconut milk, then add eggplants.
- 5. Season & Simmer8 minutes
- Season with fish sauce and palm sugar, simmer 8 minutes.
- 6. Garnish & Serve1 minute
- Finish with basil, kaffir lime, and red chili. Serve with jasmine rice.
Kaeng Khiao Wan
Green curry (kaeng khiao wan) was created in the early 20th century in central Thailand. Its signature bright color comes from fresh green chilies pounded with coriander root, cumin, and lemongrass — a milder yet aromatic cousin of red curry.
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