This is probably the most well known Thai signature dish. Gaeng keow wan gai is an aromatic, creamy, mild-tasting green curry which can be eaten with rice and noodles. 

INGREDIENTS FOR THAI GREEN CURRY PASTE:

• 2 teaspoons of toasted coriander seeds

• 2 teaspoons of toasted cumin seeds

• 10 green chilies

• 1 teaspoon of salt

• 15 Thai basil leaves

• 3 tablespoon of lemongrass

• 1 tablespoon of galangal

• 2 teaspoons of finely chopped cilantro roots

• 3 tablespoons of finely chopped shallots

• 2 tablespoons of finely chopped garlic

• 1 teaspoon of fermented shrimp paste

• 5 - 6 kaffir lime leaves

• A small piece of fresh turmeric

INSTRUCTIONS FOR GREEN CURRY PASTE:

1. Using a heavy-duty mortar and pestle or a spice grinder, grind all of the above ingredients

INGREDIENTS FOR THE CURRY CHICKEN:

• 1 ½ cup of coconut milk

• 3 tablespoons of green curry paste

• 1 cup of chicken stock

• 1 pound of boneless, skinless chicken thigh cut into small pieces (can use chicken breast)

• 2 tablespoons of palm sugar (or granulated sugar)

• 1 - 2 tablespoons of fish sauce

• 3 - 4 kaffir lime leaves roughly torn

• 1 ½ cups of bamboo shoots (can use canned bamboo shoots)

• 1 cup of Thai basil

• 1 spur red chili

• 2 - 3 eggplants 

• A bunch of pea eggplants

• 1 long bean (cut into 1-inch length)

INSTRUCTIONS FOR THE CURRY CHICKEN:

1. Saute the curry paste in some vegetable oil until aromatic

2. Add the chicken and saute

3. Add the kaffir lime leaves, chicken stock, coconut milk, palm sugar, and fish sauce, bring to boil and let simmer for 10 - 15 minutes until the chicken is tender

4. Add bamboo shoots, eggplants, a bunch of pea eggplants, and long beans continue cooking for around 5 minutes

5. Adjust seasoning, add fish sauce and sugar if needed

6. Stir in the Thai basil and spur chilies

7. Serve with jasmine rice