DISH RESEARCH · Main dish
Gaeng Keow Wan Gai
Pailin Chongchitnant’s selected gaeng keow wan gai braises boneless chicken thighs and Thai eggplant in a coconut-based green curry, finished with red bell pepper and Thai basil. Optional paste enhancements use their own separate herb and shrimp-paste portions.
About Gaeng Keow Wan Gai
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Pailin Chongchitnant’s selected gaeng keow wan gai braises boneless chicken thighs and Thai eggplant in a coconut-based green curry. Palm sugar, fish sauce, makrut lime leaves and Thai basil give the sauce its sweet-savoury and aromatic balance.
The selected optional paste enhancement pounds a separate portion of Thai basil with optional fingerroot, then combines it with fermented shrimp paste and prepared green curry paste. These additions build on the purchased paste rather than replacing its original formula.
A first portion of coconut milk boils with the paste until thickened, with oil separation possible but not essential to the method. Chicken thighs are mixed through before the remaining coconut milk, unsalted chicken stock, palm sugar and an initial fish-sauce portion enter.
Bruised makrut leaves, with their central stems removed, scent the simmering sauce. Thai eggplant pieces join once the chicken is tender and cook until a fork meets only slight resistance.
The heat is switched off before red bell pepper and the main Thai basil portion are stirred through. Final fish-sauce adjustment finishes the selected curry, which is served with separately prepared jasmine rice.
Ingredients in Gaeng Keow Wan Gai
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Coconut milksauce
- Green Curry Pastesauce
- Thai Basilgarnish
- Palm Sugarsweetener
- Galangalseasoning
- Shrimp Pasteseasoning
- Makrut lime leafseasoning
- Chickenprotein
- Fish sauceseasoning
- Thai Eggplantbase
- Curry pasteseasoning
- Lemongrassseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Thailand
- Cooking traditions
- Thai-style
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.