Gang Keaw Warn Gai

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

Thai Green Curry with Chicken

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

Europe
United Kingdom
Main course
Spicy
Gluten-free

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