Green curry (Gaeng Kheow Waan)

50 g. chopped chicken/ beef
1 bowl coconut milk
1 tbsp. green curry paste
2 kaffir lime leaves – torn in quarters
1 large red chilies – thinly sliced

   Thai basil leaves – torn from stem

1-2 eggplants chopped into bite size pieces


1/4 tsp. palm sugar
2 tsp. fish sauce



  1. Boil coconut milk (2 cooking spoons) in the wok over high heat until oil appears on the surface
  2. Add curry paste and stir for 1 minute, or until fragrant
  3. Add chicken and cook for a few seconds, then add coconut milk and water and bring to a boil. Add palm sugar and fish sauce
  4. Add eggplants and kaffir lime leaves then simmer for 2 minutes
  5. Remove from heat and add sliced chili and Thai basil leaves. Serve with plain rice.