Name: Gang Keaw Warn Gai (Thai Green Curry with Chicken)
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 50 g green curry paste; 400 ml Thai coconut milk; 2 tablespoons vegetable oil; 2 tablespoons Thai fish sauce; 100 g aubergine, cut into 1cm pieces; 100 g bamboo shoots, cut into 1cm pieces; 25 g Thai pea aubergines; 300 g chicken breast, thinly sliced; 100 ml chicken stock or hot water; 1 tablespoon palm sugar; 4 kaffir lime leaves, torn into pieces; 12–15 Thai sweet basil leaves; 2–3 long red chillies, cut into strips

Preparation info

Serves
4

Difficulty
Medium

Appears in

Recipes from Brixton Village

By Miss South

Published 2014

About

This curry is one of the signature dishes at Kaosarn. It works equally well with tofu and can be made vegetarian by omitting the fish sauce and chicken stock. You can make the paste in advance to make this a great week-night dinner everyone loves.

Ingredients

50 g green curry paste
2 tablespoons vegetable oil
400

Method

Heat the oil in a wok or large frying pan. Add the green curry paste and 2 tablespoons of the coconut milk and cook over a medium heat, stirring until the oil and green curry paste combine and turn green. This prevents the paste separating later on.

Add the sliced chicken and stir well to co