HOW TO PREPARE GAENG KEOW GAI.

Gaeng Keow Wan Gai (or Green Curry Chicken) is a delicious Thai dish that boasts a rich and creamy coconut curry sauce and aromatic herbs. Here’s a simple recipe to help you make this dish at home:

Ingredients:
Chicken: 300g-500g, cut into bite-sized pieces (typically boneless chicken breast or thighs)
Green Curry Paste: 2-3 tablespoons (you can find this at most Asian grocery stores, but it can also be made from scratch)
Coconut Milk: 400ml can
Aubergines (Eggplants): 100g, small ones, cut into quarters (alternatively, use Thai pea aubergines)
Sweet Basil Leaves: A handful
Kaffir Lime Leaves: 2-3 leaves, torn into pieces
Sugar: 1-2 teaspoons
Fish Sauce: 2 tablespoons (adjust to taste)
Thai Red Chillies: 1-2, sliced (adjust to preference)
Vegetable Oil: 1-2 tablespoons
Water: 1/4 cup (optional)
Instructions:
Heat Oil: In a pan or wok, heat the vegetable oil on medium heat.
Cook the Curry Paste: Add the green curry paste and stir-fry it until it becomes aromatic. This typically takes a couple of minutes.
Add Coconut Milk: Slowly pour in about a quarter of the coconut milk, and continue stirring until the curry paste and coconut milk are well combined.
Add Chicken: Once the curry base is fragrant, add the chicken pieces. Stir well to ensure the chicken is coated with the curry.
More Coconut Milk: Gradually add the remaining coconut milk and water (if you’re using it) to the pan.
Seasoning: Add the sugar and fish sauce. Stir and let it simmer.
Add Aubergines: After the chicken has started cooking, add the aubergines (or Thai pea aubergines). Continue to simmer until the chicken and aubergines are cooked through.
Final Touches: Add the torn kaffir lime leaves, sliced red chillies, and basil leaves.
Taste and Adjust: Before turning off the heat, give the curry a taste. If needed, adjust the seasoning with more fish sauce or sugar.
Serve: Serve hot with jasmine rice.
Note: If you’re making your green curry paste from scratch, you’ll need ingredients like green chillies, shallots, garlic, lemongrass, galangal, coriander roots, kaffir lime zest, shrimp paste, and spices. It’s a more intensive process, but it allows you to adjust the flavors to your preference.

Enjoy your homemade Gaeng Keow Wan Gai!