Gaeng Keow Wan Gai

Gaeng Keow Wan Gai, or Thai Green Curry Chicken, is a fragrant and vibrant dish that beautifully combines tender chicken with a medley of fresh vegetables in a creamy coconut milk base. This healthy version is light yet satisfying, perfect for a wholesome dinner.

Ingredients

• Chicken breast - 250 grams, sliced
• Coconut milk - 400 ml
• Green curry paste - 2 tablespoons
• Eggplant - 100 grams, diced
• Red bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Thai basil leaves - 1/2 cup, fresh
• Fish sauce - 1 tablespoon
• Brown sugar - 1 teaspoon
• Lime juice - 1 tablespoon
• Water - 100 ml
• Olive oil - 1 tablespoon

Steps

1. Heat olive oil in a large pan over medium heat.
2. Add the green curry paste and sauté for 1-2 minutes until fragrant.
3. Add the sliced chicken breast to the pan and cook until no longer pink, about 5-7 minutes.
4. Pour in the coconut milk and water, stirring to combine.
5. Add the diced eggplant, sliced zucchini, and red bell pepper to the pan.
6. Bring the mixture to a gentle simmer and cook for 10-15 minutes, or until the vegetables are tender.
7. Stir in the fish sauce, brown sugar, and lime juice.
8. Remove from heat and fold in the fresh Thai basil leaves.
9. Serve hot over steamed rice or quinoa.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 85 mg
• Total Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 5 g
• Water: 0.4 L

Health Benefits

• High in protein from chicken, supporting muscle health.
• Rich in vitamins and minerals from a variety of vegetables.
• Contains healthy fats from coconut milk, beneficial for heart health.

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