Green Thai Curry with Chicken

For my last birthday, David and Denni gave me a generous gift from the Asian supermarket. Along with various curry pastes and other sauces, I also received some fresh ingredients like Thai eggplants and Thai basil that were practically begging to be turned into a Thai curry. So once again, we had green Thai curry, this time with chicken and broccoli. Here’s the recipe for this “Gaeng Keow Wan Gai Pak Glai Galam Dok” ( แกงเขียวหวานไก่ผักคล้ายกะหล่ำดอก )

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Preparation

First, we cut the chicken breast into bite-sized pieces. Then we separate the broccoli into florets and quarter the Thai eggplants.

Next, heat the coconut oil in a large pan or wok and fry the green curry paste until its aroma fills the kitchen.

Now add the chicken pieces and stir to coat them evenly with the curry paste. Once the chicken changes color, add the coconut milk and reduce the heat slightly.

When the coconut milk starts to simmer, add the palm sugar and stir well. After two to three minutes, add the quartered Thai eggplants.

Let the curry simmer for about five to eight minutes, adding a little water if needed. Then add the broccoli florets and simmer for about the same amount of time until the broccoli starts to become tender.

Meanwhile, pluck the Thai basil leaves from the stems and slice one or two Thai chilies into thin rings.

When the broccoli is tender but still crisp, season the curry with fish sauce and add the chili rings and a small portion of the basil leaves.

Let everything simmer for another one to two minutes. Then turn off the heat and sprinkle the remaining basil leaves over the curry so they can infuse. Give everything a good stir and serve the finished curry immediately while it’s piping hot.

This goes well with sticky rice or steamed jasmine rice.

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