Khanom chin kaeng khiao wan

Method

1. 1 Heat the thickened coconut milk in a pan for 6 minutes until the coconut oil separates and forms a film on the surface.
2. 2 Sauté the green curry paste in freshly extracted coconut oil for 4 minutes until fragrant and flavorful.
3. 3 Add the diced chicken breast and stir-fry for 4 minutes, then pour in the remaining diluted coconut milk.
4. 4 Cook for 15 minutes with pickled eggplant and Thai lime leaves, then season with fish sauce.
5. 5 The curry sauce for noodle soup should be thinner than the curry served with rice so that the noodles can absorb the liquid and it doesn't dry out completely.
6. 6 Arrange the rice noodles in a bowl, pour curry over them, and serve with bean sprouts, shredded green papaya, and basil leaves.

With an appliance

• Oven 1 hr

  Replace step 4: add the chicken, pickled eggplant, and lime leaves to the coconut milk bowl, cover tightly, and bake on the middle rack of the oven at 160 degrees for 15 minutes; the gentle heat will prevent the coconut milk from burning at the bottom. Step 5 still keeps the diluted curry sauce to pour over the noodles.