Name: Ultimate Thai Green Curry (Gaeng Khiaw Wan Gai)
Yield: Serves 2 to 4
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

Photo of Thai green curry recipe with chicken and eggplant.

Photo by Noah Fecks and Paul Wagtouicz

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.

Recipe information

Yield
Serves 2 to 4

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

Preparation

Step 1
In a medium saucepan, heat the oil over medium heat until sizzling (or if using coconut cream, heat it until bubbling). Add the curry paste and cook, stirring, just until fragrant and the color has intensified, about 1 minute. Watch carefully so it doesn’t burn.
Step 2
Add the chicken and stir to coat in the curry paste, then pour in the coconut milk and bring to a boil. Add the eggplant, lower the heat to maintain a simmer, and simmer until the chicken and eggplant are cooked through, about 8 minutes. Remove from the heat and stir in the Thai basil, chiles, and lime leaves. Stir in the sugar and fish sauce until the sugar has dissolved. Serve hot over jasmine rice or rice noodles or with roti for dipping.

Photo of book cover for True Thai cookbook

Excerpted from True Thai: Real Flavors for Every Table © 2015 by Hong Thaimee. Photography by Noah Fecks and Paul Wagtouicz. Reproduced by permission of Rizzoli New York. All rights reserved. Buy the full book from Amazon.

Recipe notes

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