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Green Curry

Green curry, or "Kaeng Khiao Wan," is a famous Thai dish that originated during the Ayutthaya period and continued to evolve in the Rattanakosin period. The name "green curry" comes from the dish’s vibrant green color, which is achieved by using fresh green chilies and herbs in the curry paste. Unlike other Thai curries that tend to be spicier, green curry has a slightly sweeter taste, balanced by the rich and creamy texture of coconut milk. Green curry can be made with various types of meat, including chicken, beef, or pork, and is typically served with steamed rice or noodles. The use of coconut milk gives the curry a smooth and creamy consistency, making it a delightful comfort food.

Ingredients:

• 300 grams of chicken (or other meat of choice)
• 100 grams of green curry paste
• 400 ml coconut milk (divided into 2 portions)
• 3-4 Thai eggplants (cut into wedges)
• 1-2 red spur chilies (sliced diagonally)
• 1 cup fresh basil leaves
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 1 tbsp chili paste
• 3-4 kaffir lime leaves (torn into pieces)
• 2 cups chicken broth
• 1 tablespoon vegetable oil

Instructions:

1. Heat the oil in a pan over medium heat. Add 100 grams of green curry paste and stir-fry until fragrant.
2. Add the first portion of coconut milk and simmer until the coconut oil separates from the milk. Add the chicken and cook until fully cooked.
3. Pour in the remaining coconut milk and simmer until well combined.
4. Add the eggplants and kaffir lime leaves, then season with fish sauce and palm sugar.
5. Continue simmering until the eggplants are tender. Add the basil leaves and red chilies, simmer for a few more minutes, then turn off the heat.
6. Serve with steamed rice or noodles.