Gluten-Free JOC Soups and Stews: Thai Gaeng Keow Wa

Ingredients:

1 pound chicken, thinly sliced
2 cups Thai eggplants, halved
1 can (14 oz) coconut milk
2 tablespoons green curry paste
1 tablespoon fish sauce
1 tablespoon palm sugar
1 cup bamboo shoots, sliced
4 kaffir lime leaves
Fresh basil leaves for garnish

Steps:

In a pot, heat coconut milk over medium heat. Add green curry paste and stir.
Add chicken slices and cook until they start to brown.
Stir in fish sauce and palm sugar. Mix well.
Add Thai eggplants, bamboo shoots, and kaffir lime leaves. Simmer until chicken is cooked.
Remove kaffir lime leaves before serving.
Garnish with fresh basil leaves. Serve hot and enjoy your gluten-free Thai Gaeng Keow Wa!