Gaeng Keow Wan — Thai Green Curry with Chicken Thighs

Ingredients

• 1½ lb Chicken Thighs, sliced
• 3 tbsp green curry paste
• 2 cans (13.5 oz each) coconut milk, not shaken
• 2 cups Thai Eggplant, quartered or sliced
• 3 tbsp fish sauce
• 1½ tbsp palm sugar
• 5 makrut lime leaves, torn
• 1 cup Thai basil leaves
• 2 red chilies, sliced on the bias
• ½ cup bamboo shoots

Method

1. Spoon the thick cream from the top of one can into a wide pan and cook over medium until it splits into fragrant fat and solids, 4–5 minutes.
2. Fry the curry paste in that fat, mashing it around, until the color deepens and your kitchen smells unmistakably green, 3 minutes.
3. Add the Chicken Thighs and coat it in paste, then pour in the rest of the coconut milk. Simmer until the Chicken Thighs is cooked through — 165°F (74°C) for poultry, opaque and firm for fish.
4. Add the Thai Eggplant, bamboo shoots, and lime leaves and simmer until the vegetables are tender, 8 minutes. Season with fish sauce and palm sugar.
5. Off the heat, stir in the basil and chilies — the basil should wilt from residual heat only. Serve with jasmine rice.