Chicken In Green Curry - (Gang Kaeo Wan Gai)
Ingredients
At a glance
Cuisine
Thai
Main Ingredient
Chicken
Garlic
Kaffir Lime
Cooking Method
Stir-Fry
Difficulty
Moderate
Serves
4-6
- 1 tablespoon sliced gingerroot
- 1-teaspoon cumin
- ½ cup chopped fresh cilantro
- 8 garlic cloves
- 10 Thai green Thai chili peppers
- 10 green jalapeno peppers
- 1 teaspoon shrimp paste
- 1 tablespoon chopped shallot
- ¼ teaspoon minced lime skin
- 2 cups coconut milk
- 1 lb boned chicken breast, sliced 1n ½-in x 2 in pieces
- ¼ cup fish sauce
- 3 tablespoons sugar
- 1 cup Thai eggplant
- 1 cup canned bamboo shoots
- ½ cup coconut cream
- 6 fresh lime leaves
- ¼ cup sweet basil leaves
Methods/steps
- Place all of the green curry paste ingredients in an electric blender and process until the mixture is smooth, or pound in a pestle and motor (pepper banger).
- Pour coconut milk and the green curry paste into a large saucepan. Heat to boiling and add the chicken, fish sauce and sugar.
- Cook for 7 minutes to a slow boil. Add the eggplant and reheat to boiling, simmering for about 3 minutes.
- Add the coconut cream and stir.
- Add the lime leaves and basil leaves. Remove the contents to a serving bowl and enjoy!
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