Green Curry with Chicken and Eggplant | Gang Keow Wan Gai | แกงเขียวหวานไก่
byRachelonOctober 28, 2013
The boyfriend and I love cooking together. Some of my fondest memories of our early relationship are from us in the kitchen, with him teaching me how to make Thai fried rice and me reciprocating with Louisiana-style red beans and rice.
The longer we’ve been together, the more it seems our lives have gotten busier and our days more hectic. We have fewer opportunities now to simply be together in the kitchen, enjoying each other’s company while cooking and chatting away. But every once in a while, the boyfriend will take a much needed break from his work, I’ll put my laptop down, and we’ll meet in the kitchen.
Last weekend, we found time to make one of our favorite dishes together — a simple Thai green curry. We love green curry and have made it many times before, including this green curry with chicken and eggplants, this green curry with fish and young peppercorns, and numerous other times that I haven’t posted here. But this time we decided to start from the beginning, cracking a mature coconut and shredding its meat so that we could make this curry using fresh, home-made coconut milk.
We had so much fun making this green curry from scratch that we decided to do it again and film it for you! In part, this was so that you can see how we’re making curry these days, and in part, it was also to continue our tradition of making videos to celebrate the anniversary of this blog (as we’ve done here, here, and here). But mostly, taking this video just gave us another excuse to both get back into the kitchen, so that we could enjoy another fun afternoon of cooking together! Hope you enjoy :)
Green Curry with Chicken | Gang Keow Wan Gai | แกงเขียวหวานไก่
Start by making fresh, homemade coconut milk as demonstrated in the video above. Crack the coconut in half using the back edge of a cleaver. Discard the coconut water and then grate the coconut meat with a traditional Thai shredder to produce fine shreds. Mix approximately equal amounts of shredded coconut meat and warm water and squeeze together. Strain the mixture so that you are left with pure coconut milk.
Allow the coconut milk to sit uninterrupted for approximately 30 minutes or so to allow the milk and cream layers to separate. During this time, prepare the rest of your ingredients. Slice the eggplants into quarters and the bell peppers into thin strips. Remove the pea eggplants and Thai basil from their stems and tear the kaffir lime leaves into halves. Cut the chicken into thin bite-sized pieces.
Once all of your ingredients are prepared, heat a wok to medium to medium-high heat. Pour in the coconut cream (you should have approximately 1/2 to 1 cup) and allow to heat until it "breaks" into its oil and milk layers. Add the curry paste, stir until it's incorporated into the cream, and then let fry until a sheen of oil can be seen on top of the paste, being careful not to let it burn.
Add the thinly-sliced chicken pieces and coat in the curry paste mixture. Allow them to cook for 1-2 minutes, then add the remaining thinner coconut milk and bring to a gentle boil.
Add the Thai eggplant and allow to cook until soft, approximately 15-20 minutes. Then add the torn kaffir lime leaves, red pepper slices, and pea eggplants and cook until just tender. Season with fish sauce and sugar to taste. The amounts of these seasonings will depend on your curry paste and personal preferences, but I like to start with 1 teaspoon of fish sauce and just a dash of sugar.
Add the Thai basil, stir to incorporate, and remove from the heat. Serve with jasmine rice and enjoy!
NOTE: If you don't have access to a traditional Thai coconut meat grater, fresh coconut milk can also be made using a household blender. Please see this article for more details.