thai Green Chicken Curry recipe/Gaeng Kiow Wahn Gai

thai Green Chicken Curry recipe/Gaeng Kiow Wahn Gai

thailand.

Ingredients:

• 1 Chicken Breast
• 2 Chicken Thighs
• 1/2 cup Coconut Cream
• 1/4 cup Green Curry Paste
• 3 cup Coconut Milk
• 1 1/2 cup Diced Eggplant
• 2 tbsp Fish Sauce
• 1 tbsp Brown Sugar
• 1/2 tsp Coriander leaves
• 1/2 cup Basil leaves
• 3 Red chilis.

how to:

1. Bone and skin the chicken breast and thighs, you should have about
1lb of meat. Cut the meat into large, bite sized pieces, and set
aside.

2. In a medium, heavy bottomed saucepan, warm the coconut cream over a
medium heat until it boils gently. Adjust the heat to maintain a
gentle boil and cook for 6 to 8 minutes, stirring occasionally.
The coconut cream will become fragrant as it thickens. When you
see tiny pools of oil glistening on the surface add the curry paste
and stir to dissolve it into the coconut cream. Continue cooking for
1 to 2 minutes, until the curry paste has a pleasing aroma.

3. Add the chicken pieces and stir fry for 1-2 minutes to coat them
evenly with the paste. Cook for about 2 minutes. Increase the heat
and add the coconut milk, eggplant, fish sauce, sugar and salt and
stir well. Stir in the coriander, adjust the heat to maintain a gentle
active boil and cook for 8-10 minutes, stirring occasionally. Taste
and adjust the seasoning with a little more fish sauce, sugar, or curry
paste.

4. When the chicken is done, and the eggplant is just tender, remove from
the heat and transfer to a serving bowl. Scatter basil leaves, chopped
chillis and some coriander on the top. Serve.

thanks

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