Kaeng khiao wan

What to get ready

• Chicken breast 1.6 lb
• Green curry sauce 4.2 oz
• Coconut milk 3 cups
• Eggplant 9.9 oz
• Thai lime leaves 12 leaves
• Thai basil 1.4 oz
• Fish sauce ⅓ cup
• Palm sugar 1.7 oz
• Steamed rice 1.8 lb

Method

1. 1 Separate the thick coconut milk from the top of the can and heat until oil rises to the surface.
2. 2 Add the green curry sauce and stir-fry for 3 minutes until fragrant and dark green.
3. 3 Add the chicken to the pan, stir-fry until browned, then pour in the remaining coconut milk and add the Thai lime leaves.
4. 4 Simmer for 15 minutes, avoiding a rolling boil to prevent the coconut milk from separating.
5. 5 Add the eggplant and cook for 8 minutes, season with fish sauce and sugar, then sprinkle with basil.

With an appliance

• Oven 40 min

  Replace step 4: partially cover the curry pot and cook on the middle rack of the oven at 160 degrees for 16 minutes to allow the coconut milk to simmer gently without separating. Add the eggplant in step 5 and bake for another 8 minutes before sprinkling with basil.