Kaeng Khiao Wan Kai Green Chicken Curry

Recipe By: Dylan Vickers-Fukakusa

The vibrant green colour of this curry comes from the coriander roots/stalks, kaffir lime leaves and zest.

1

Heat 1 tbsp coconut oil in a large saute pan over medium-low heat.
2

Add the curry paste and cook for 30 seconds until the curry is fragrant.
3

Add in the coconut milk and water and eggplants.
4

Add the rest of the vegetables in an order determined by how long it takes to cook each vegetable.
5

Add the chicken and duck towards the last 4 minutes of cooking.
6

Season with 1 tbsp fish sauce, and 1 tbsp cane sugar syrup.
7

Serve with steamed jasmine rice.