Thai Chicken in Green Curry - (Gaeng Kiew Wahn Gai)
A classic Thai dish, made with coconut milk and seasoned with fresh herbs.
INGREDIENTS:
- 4 tablespoons green curry paste
- 2 tablespoons cooking oil for stir-frying
- 500 grams (17.5 ounces or about 2 1/4 cups) coconut milk
- 400 grams (14 ounces) Chicken Breast, Sliced
- 4 pieces eggplant (about 1 eggplant), or an equal amount of cauliflower, as needed*
- 4 Kaffir lime leaves
- 1 tablespoon fish sauce
- 1/2 tablespoon sugar
- 10 grams (about 2 teaspoons, a few sprigs) fresh chopped Basil Leaves, or as desired
- 1 red chili pepper, sliced
PREPARATION:
Heat the oil in a wok and fry the curry paste for one minute.
Add coconut milk and bring to a boil, add chicken, eggplant, and kaffir lime leaves.
Season with fish sauce and sugar. Once the chicken is cooked, add the basil and chili.
Serve with steamed rice.
Chef's Tip:
Curry pastes vary in strength and spiciness from mild to fiery hot.
Consult your shop on your preferences.
Green curry can also be prepared with beef, pork, or just vegetables.
*The eggplants are primarily for texture; if desired you can substitute cauliflower.
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