Gaeng keow wan at its simplest: green paste, coconut milk, aubergine, basil. Sharper and greener than red curry, and quicker.
Serves 4 · Time 25 minutes
Ingredients
Serves
- 3 tbsp
-
400 ml
coconut milk
-
2
long aubergines or 6 Thai apple aubergines, cut into chunks
-
100 g
pea aubergines (optional)
-
3
kaffir lime leaves
-
2 tsp
palm sugar
-
1 tbsp
soy or fish sauce
-
a large handful of Thai basil
Method
-
Fry the paste in the thick coconut cream until fragrant.
-
Add the aubergine and coat; add the remaining coconut milk and lime leaves; simmer ten minutes until tender.
-
Season; finish with basil off the heat. Serve with jasmine rice.
