Thai Green Curry (Gaeng Kieow Waan) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Another great recipe from Round-eye Thai Ingredients:
1/2 lb chicken breast, or |
1/2 lb chuck tender roast |
1 (4 ounce) can green curry paste |
1 (19 ounce) can coconut milk |
1 cup bamboo shoot |
1 chinese eggplant, peeled and cut into bite sized pieces |
1 green bell pepper, sliced or |
1 red bell pepper, sliced |
1/4 cup thai basil |
1/4 cup fish sauce |
1/2 cup sugar |
1 tablespoon vegetable oil |
Directions:
1. Prep all vegetables and meats placing the eggplant in a bowl of icy water with a little kosher salt to keep from browning until needed.
2. Saute the green curry paste with oil over medium heat until fragrant, add 1/2 can of coconut milk and stir slowly until the oil surfaces.
3. Add the chicken or meat of choice, and continue cooking until it's almost done.
4. Add the remaining 1/2 can coconut milk, sugar and fish sauce. Bring to a boil.
5. Add bamboo shoots cook a few minutes more, occasionally stirring.
6. Cook eggplant and bell peppers last adding the Thai basil about 1 minute before removing curry from heat.
7. Serve with jasmine rice or Thai sticky rice.
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