Gaeng Keow Wan Gai [0000088]

Ingredients:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 can (13.5 oz) gluten-free coconut milk
3 tablespoons gluten-free green curry paste
1 cup bamboo shoots, sliced
1 cup Thai eggplant, quartered
1 red chili, sliced (optional for extra heat)
2 tablespoons gluten-free fish sauce
1 tablespoon palm sugar or brown sugar
Fresh basil leaves for garnish
Cooked jasmine rice for serving

Steps:

In a pot, heat a portion of coconut milk until it simmers. Add green curry paste and cook until fragrant.
Add chicken pieces and cook until browned on all sides.
Pour in the remaining coconut milk and bring to a gentle simmer.
Add bamboo shoots, Thai eggplant, and red chili (if using). Simmer until vegetables are tender.
Season with gluten-free fish sauce and palm sugar. Adjust to taste.
Cook for an additional 5-7 minutes until the flavors meld.
Serve hot over cooked jasmine rice, garnished with fresh basil leaves.

Enjoy this gluten-free version of Authentic Gaeng Keow Wan Gai, a delicious and aromatic green curry!