Green Curry (Gaeng Keow Waan)
Ingredients: coconut milk, green curry paste, chicken thighs, chicken stock, palm sugar · 30 min cook time · 480kcal · $14.50
Ingredients
2.75cups coconut milk, 50g green curry paste, 1lb chicken thighs, 1cup chicken stock, 2Tbsp palm sugar, 2Tbsp fish sauce, 4leaves kaffir lime leaves, 1.5cups bamboo shoots, 1chili spur chili, 1cup Thai basil
Instructions
1. Pour 3/4 cup of coconut milk into a pot and reduce it until it thickens and the coconut oil starts to separate.
2. Add green curry paste to the reduced coconut milk and sauté until really aromatic and the oil bubbles around the edges.
3. Add chicken thighs and mix well with the curry paste mixture.
4. Pour in the remaining 1 cup of coconut milk and 1 cup of chicken stock, bring to a simmer.
5. Add palm sugar, fish sauce, and kaffir lime leaves, then let simmer for 10 to 15 minutes until chicken is fork tender.
6. Add bamboo shoots and bring the curry back to a boil to heat through.
7. Add sliced spur chili and Thai basil leaves, stir, give it a final taste, adjust seasoning if needed, and turn off the heat.
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