Published: by Absolutely Recipes, in the Birds recipes category.

Thai Green Curry with Chicken (Gaeng Khiao Waan Gai) Recipe.

Ingredients:

1 1/2 cups (355ml) full-fat coconut milk, such as Aroy-D, divided
10 fresh or frozen makrut lime leaves, divided
2 TBSPs (30ml) virgin coconut oil
4 ounces (1/2 cup; 115g) homemade or store-bought green curry paste
1 TBSP plus 2 TSPs (35g) palm sugar
3 TBSPs (45ml) fish sauce
1 pound (450g) boneless skinless chicken thighs, cut into 2-inch pieces
Kosher salt
5 Thai eggplants (about 5 1/4 ounces; 150g total), stemmed, quartered, and placed in a small bowl of water
1 packed cup (about 1 ounce; 30g) fresh sweet basil leaves (aka Thai basil)
Cooked jasmine rice, for serving

Recipe Instructions:

In a small bowl, whisk together 1/2 cup (120ml) coconut milk and 1/2 cup (120ml) water; set thinned coconut milk mixture aside.
Remove and discard the mid-rib from the makrut lime leaves; set 8 of the leaves aside.
Stack remaining 2 makrut lime leaves, fold in half widthwise, then slice into hair-thin strips; set aside separately.
Vicky Wasik

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