Gaeng Keo Wan Gai
Green Chicken Curry From the Manassas Gourmet Club Siamese Surprise Dinner. 4 to 6 servings
Ingredients
  • 4 Chicken Breast Halves
  • 314 oz can Coconut Milk
  • 1/3C Green Curry Paste
  • 3/4C tiny Thai Eggplant (makhua puong) or 1/2 C Frozen Peas
  • 2Tbsp Fish Sauce
  • 1tsp Salt
  • 1ts Sugar
  • 1C Lightly packed basil leaves
  • 6 kaffir Lime Leaves, finely shredded
  • 1 Jalapeno Chile, cut into strips lengthwise
  • 1sm Fresh Red Chili, cut into strips lengthwise
Instructions
  1. Cut chicken breasts into 1/2" wide strips of bite sized pieces and set aside
  2. Spoon into a dutch oven, 1/2 of the thickest milk from the top of a can of coconut milk that has not been shaken
  3. Measure 3 1/2 Cups of remaining coconut milk and freeze for another use
  4. Heat thick coconut milk over medium heat
  5. Add curry paste, cook, stirring constantly until oil separates from the mixture.
  6. Stir in remaining coconut milk and bring to a boil
  7. Add chicken, eggplant, fish sauce, salt and sugar
  8. Bring to a boil
  9. Reduce heat, cover and simmer for 30 minutes. If using green peas, add peas during last five minutes of cooking time.
  10. Add basil leaves and lime leaves, cook 1 minute
  11. Stir in chilies
  12. Spoon into serving bowl and serve over rice.