Green Curry (Gaeng Keow Wan)

Aromatic green curry paste blooms in coconut milk to create a lush, herbaceous sauce that's simultaneously creamy and fiery, coating tender chicken or pork with complex layers of garlic, chilies, and fresh basil. Thai eggplants soften into the silky broth, soaking up every drop of flavor in this balance of heat and cooling coconut richness. Perfect for a weeknight dinner that feels restaurant-quality without the fuss.

Ingredients

3 tablespoons (45 ml) vegetable oil

3-4 tablespoons (45-60 ml) green curry paste

1 can (14 ounces or 400 ml) coconut milk, divided

1 pound (450 g) chicken breast or pork, cut into bite-sized pieces

2 cups (480 ml) chicken stock or broth

2 Thai eggplants (about 150 g), quartered, or 1 cup (150 g) diced regular eggplant

1 cup (100 g) fresh Thai basil leaves

2-3 green chilies, sliced lengthwise (optional, for extra heat)

2 tablespoons (30 ml) fish sauce

1 tablespoon (12 g) palm sugar or brown sugar

4-5 kaffir lime leaves, torn by hand

1/2 cup (100 g) bamboo shoots, sliced

1 red bell pepper (150 g), sliced into strips

2 cloves garlic, minced

Instructions

Heat the vegetable oil in a large pot or wok over medium-high heat until shimmering, approximately 1-2 minutes.

Add the green curry paste to the hot oil and stir-fry for 2-3 minutes, breaking up any clumps. The paste should become fragrant and slightly darker in color, and the oil should separate from the paste.

Pour in the thick portion from the top of the coconut milk can (about 1/2 cup or 120 ml) and stir well to combine with the curry paste. Cook for another 1-2 minutes until the mixture becomes smooth and creamy.

Add the meat pieces and stir-fry for 3-4 minutes until the exterior is sealed and lightly browned, stirring occasionally.

Pour in the chicken stock and the remaining coconut milk, then add the fish sauce and palm sugar. Stir well to combine all ingredients. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 8-10 minutes until the meat is cooked through.

Add the eggplant, bamboo shoots, and bell pepper to the pot. Simmer for 5-7 minutes until the vegetables are tender but still slightly firm, stirring occasionally.

Tear the kaffir lime leaves by hand and add them to the curry along with the minced garlic. Stir and simmer for 1 minute.

Remove from heat and fold in the fresh Thai basil leaves gently, reserving a few leaves for garnish. Do not stir the basil excessively, as it will bruise and lose its vibrant color and fresh aroma.

Taste the curry and adjust seasoning as needed. Add more fish sauce for saltiness, palm sugar for sweetness, or sliced green chilies for additional heat. The curry should taste balanced between spicy, salty, and slightly sweet.

Transfer to a serving bowl and garnish with remaining fresh Thai basil leaves and additional sliced green chilies if desired. Serve immediately over jasmine rice.