Green Curry Chicken (Gaeng Keow Wan Gai)

Name: Green Curry Chicken (Gaeng Keow Wan Gai)
Ingredients: 1.1 lbs chicken thighs (about 500 grams); 1/2 block chicken blood tofu; 7 oz green curry paste (about 200 grams, store-bought); 1 cup coconut cream (about 250 grams); 1 2/3 cups coconut milk (about 400 grams); leaves Thai basil; 6 Thai eggplants; 5 red chili peppers; 5 kaffir lime leaves; 3 tablespoons palm sugar

little merry bell @meerybell

Delicious and rich, made quickly.

little merry bell @meerybell

Delicious and rich, made quickly.

Saved

Ingredients

1.1 lbschicken thighs (about 500 grams)
1/2 blockchicken blood tofu
7 ozgreen curry paste (about 200 grams, store-bought)
1 cupcoconut cream (about 250 grams)
1 2/3 cupscoconut milk (about 400 grams)
leavesThai basil
6Thai eggplants
5red chili peppers
5kaffir lime leaves
3 tablespoonspalm sugar

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Steps

1

Pick the Thai basil leaves, slice the chili peppers diagonally, and tear the kaffir lime leaves. Set aside.
2

Cut the Thai eggplants into quarters and soak them in salted water.
3

Heat a pan over low heat. Add half of the coconut cream, then stir in the green curry paste. Gradually add the rest of the coconut cream (total 1 cup/250 grams), and cook until the oil separates.
4

Add the chicken and stir until just cooked.
5

Pour in the coconut milk. Once it comes to a boil, add the eggplants and kaffir lime leaves.
6

Add the palm sugar and season to taste.
7

Add the chicken blood tofu, stir to combine, then add the Thai basil leaves and chili peppers. Serve hot.