Green Chicken Curry (Gaeng Kiew Wan Gai) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Really good recipe for the king of all Thai curries - The Green Curry. Ingredients:
1 (15 ounce) can coconut milk |
3 tablespoons vegetable oil |
2 tablespoons garlic, finely chopped |
2 tablespoons green curry paste (we use the maesri brand) |
4 tablespoons fish sauce |
2 teaspoons palm sugar, grated |
1 chicken breast, cut into thin strips |
1 cup chicken stock |
4 kaffir lime leaves, finely chopped |
5 thai eggplants, quartered |
25 -30 thai basil |
2 bird chiles, finely chopped |
Directions:
1. Heat the coconut milk in a small sauce pan (do not bring to a boil) and set aside.
2. Heat the oil in a large sauce pan, add the finely chopped garlic and fry until golden brown.
3. Add the curry paste and the chillies and fry for a few more seconds (for a milder version, omit the chillies).
4. Add the warmed coconut milk in and stir on a medium flame until the coconut milk starts to thicken.
5. Add the fish sauce and the palm sugar.
6. Add the thin cuts of chicken breast and stir on a medium flame until the meat turns white.
7. Add the stock and cook on a low flame for about 4 minutes.
8. Add the kaffir lime leaves, basil leaves and the quartered green eggplant and cook for about 3 minutes.
9. Serve with jasmine rice.
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