Ultimate Green Curry (Gaeng Khiaw Wan Gai)

Name: Ultimate Green Curry (Gaeng Khiaw Wan Gai)
Cuisine: Thai
Ingredients: 2 tablespoons vegetable oil or coconut cream; 1 cup green curry paste (homemade or storebought); 1 pound boneless chicken thighs, sliced 1 inch thick; 1 (13.5-ounce) can coconut milk; 1 cup cubed eggplant (½-inch cubes); ½ cup whole Thai basil leaves; ¼ cup thinly sliced fresh long red Thai chiles; 4 makrut lime leaves, torn 3 or 4 times to release their oils; 3 tablespoons palm sugar, or to taste; 3 tablespoons fish sauce, or to taste; Steamed jasmine rice, rice noodles, or roti

Instructions

After a long day of shooting photographs at my parents’ new farmhouse outside of Chiang Mai, one evening their neighbors surprised us all with a huge pot of delicious gaeng khiaw wan gai and jasmine rice, easily enough to feed the dozen of us and more. The fragrance of green curry, coconut, and basil kept everyone in a great mood. Soon there was a whole party going on on the front lawn, with music, dancing, and sending up fire lanterns (this was during the lunar festival of Loi Krathong, celebrated across Thailand), culminating in fireworks and a parade to a nearby temple. It was an unforgettable night.

Updated at: Fri, 13 Aug 2021 03:15:34 GMT