Thai · Lunch, Dinner
Gaeng keow wan gai (Thai green curry chicken)
Creamy green curry chicken simmered with aubergine and Thai basil.
- Calories
- 589 kcal
- Protein
- 33 g
- Carbs
- 56 g
- Fat
- 26 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Contains: shellfish, fish, coconut.
Ingredients
- 130 g Chicken thighs (boneless)
- 120 ml Light coconut milk
- 1¾ tbsp Thai curry paste
- 100 g Aubergine
- 60 g Green beans
- 2 leafs Lime leaves
- 10 g Basil
- 1¼ tsp Fish sauce
- 50 g Jasmine rice
- ½ tbsp Sunflower oil
Method
- Cook the rice in a covered pan with water for 20 minutes.
- Heat the oil in a pan and fry the curry paste for 2 minutes until fragrant.
- Add the chicken and cook 4 minutes, then stir in the coconut milk and lime leaves.
- Add eggplant and green beans, simmer 10 minutes until the chicken is cooked and vegetables tender.
- Season with fish sauce, stir through basil and serve with the rice.
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