Savor the rich Thai flavors tonight with Gaeng Keow Wan, a comforting dish that's sure to delight your taste buds!

1

Begin by cutting the chicken into bite-sized pieces, approximately 2 cm in size, and set them aside.

2

In a large pot, heat 2 tablespoons of coconut milk over medium heat until it begins to separate. Stir in the green curry paste and cook it for about 2 minutes, allowing it to become fragrant.

3

Add the chicken pieces to the pot, stirring well to coat them in the curry paste. Cook for 5-7 minutes until the chicken is no longer pink.

4

Pour in the remaining coconut milk and bring the mixture to a gentle simmer, allowing it to cook for an additional 10 minutes.

5

Add the eggplant and bamboo shoots to the pot, cooking for another 5 minutes until the eggplant is tender.

6

Stir in the fish sauce, brown sugar, and lime leaves, allowing the mixture to simmer for another 2-3 minutes to combine the flavors.

7

Finally, toss in the Thai basil right before serving, making sure to stir gently to incorporate the herbs. Remove from heat and serve hot with steamed rice.

4

• Add pineapple chunks for a sweet and tangy twist.
• Incorporate bell peppers or snap peas for added color and texture.
• Serve in hollowed-out green coconuts for a fun and tropical presentation.

• Use a high-quality green curry paste for the best flavor.
• Adjust the amount of coconut milk and paste to suit your desired level of creaminess and spice.
• Garnish with additional Thai basil and lime wedges for freshness.

• fat: 22g
• protein: 25g
• calories: 350
• carbohydrates: 10g

This dish provides a good balance of proteins and healthy fats from chicken and coconut milk while delivering a burst of flavor. The inclusion of vegetables enhances its fiber content, making it a delicious and nourishing meal.

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