Gaeng keow wan gai

Gaeng keow wan gai is Thai chicken green curry made with coconut milk and green curry paste. Fresh green chillies give the paste its colour. Makrut lime leaves and Thai basil add aroma, while fish sauce and palm sugar season the curry. Thai eggplant, bamboo shoots or winter melon can be used as vegetables.^[1]

In Pailin Chongchitnant’s chicken-thigh preparation, curry paste is cooked in coconut milk before the chicken, remaining coconut milk and stock are added. Vegetables cook in the sauce, and basil and red pepper are stirred in at the end. Green curry is eaten with jasmine rice, rice noodles or roti; its name means sweet green curry, although the dish is not especially sweet.^[1]