Green Curry Chicken (Gaeng Keow Wan Gai)


2 Tbsp. vegetable oil
2 4-oz. cans Maesri Thai green curry paste
6 boneless chicken thighs, each chopped into 3 pieces
4 to 5 chicken drumsticks (roughly chopped or whole)
1½ tsp. kosher salt
3¾ cups water
1 13.5-oz. can coconut cream
1 13.5-oz. can coconut milk
2 50-g. palm sugar cakes, mashed with a mortar and pestle (or 100 g. granulated palm sugar)
4 to 6 Thai eggplants, quartered
2 to 4 kaffir lime leaves
1 cup whole sweet Thai basil leaves
½ cup red fresno peppers, sliced lengthwise into quarters
Steamed jasmine rice, for serving


• Add the vegetable oil to a stock pot over medium heat. Once the oil is hot, add the green curry paste and stir until fragrant, 1 to 2 minutes.

• Add the chicken thighs, drumsticks and salt and brown on all sides, 2 to 3 minutes.

• Add the water, coconut cream, coconut milk and palm sugar and bring to a boil over high heat. Add the eggplants and lime leaves, then reduce the heat to low and simmer 1 hour.

•  Add the basil and peppers, stir and cook 10 more minutes.

• Serve with jasmine rice.