Gaeng Keow Wan Gai Tofu

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large pot or wok over medium heat.

2. 2

   Add 4 tablespoons of green curry paste to the hot oil and sauté for 2-3 minutes until fragrant, stirring constantly.

3. 3

   Pour in 400 ml of full-fat coconut milk and add 4 bruised kaffir lime leaves, bringing the mixture to a gentle simmer while stirring.

4. 4

   Add 400 grams of thinly sliced boneless, skinless chicken breast to the simmering curry, cooking for 5-7 minutes until the chicken is mostly cooked through.

5. 5

   Stir in the remaining 400 ml of full-fat coconut milk, 200 grams of sliced bamboo shoots, and 1 thinly sliced red bell pepper, simmering for another 5 minutes until the vegetables are tender-crisp.

6. 6

   Gently fold in 200 grams of cubed firm tofu, 2 tablespoons of fish sauce, and 1 tablespoon of palm sugar, tasting and adjusting seasoning as needed.

7. 7

   Remove the pot from the heat and stir in 1 cup of fresh Thai basil leaves, allowing the residual heat to wilt the basil before serving immediately with cooked jasmine rice.