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Thai Green Curry (Kang Kiao Wan Kai)
30 Minutes
12 Ingredients
4 Serving(s)
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What to Prep?
- 250g Chicken breast or thigh, cut into bite-sized pieces
- 3 tbsp Vegetable oil
- 4 tbsp Green curry paste (Namjai Brand)
- 250g CARNATION® Evaporated Creamer
- 180g Water
- 250g Thai eggplant, cut into bite-sized wedges
- 125g Pea eggplant
- 60g Sweet basil leaves
- 3 Kaffir lime leaves, torn
- 1 tbsp Fish sauce
- 1½ tsp Palm sugar
- 2 Red & green chillies, sliced for decoration
How To Cook?
1. Heat the vegetable oil in a pot or wok over medium heat. Add the green curry paste and stir-fry until fragrant.
2. Add the chicken and kaffir lime leaves. Stir well until the chicken is coated in the paste and partially cooked.
3. Pour in half of the CARNATION® Evaporated Creamer and stir until fragrant and the oil starts to separate slightly. Add the water and mix well.
4. Add the Thai eggplant and pea eggplant. Cover and simmer until the vegetables are cooked through.
5. Season with fish sauce and palm sugar. Pour in the remaining CARNATION® Evaporated Creamer, then add the sweet basil leaves and sliced chillies.
6. Serve hot with steamed jasmine rice.
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