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  Home / Recipes / Recipes / Green Curry with chicken 
Green Curry with chicken

 
 
 GREEN CURRY WITH CHICKEN
KAENG KIAO WAAN GAI
 
 
INGREDIENTS FOR CURRYPASTE

     2-3 green long chillies
     1 tbsp. of chopped shallots
     1 tsp. of chopped galangal
     1/2 tsp. of chopped kaffir lime rind
     1 tsp. of chopped garlic
     1 tbsp. of chopped lemongrass
     1 tbsp. of chopped krachai ( or ‘Thai ginseng’ )
     1/4 tsp. of roasted cumin seeds
     1/4 tsp. of roasted coriander seeds
     1/4 tsp. of salt ( or 1/2 tsp. of salt if you would like to keep the paste longer )
 
 
OTHER INGREDIENTS

     1 cup of sliced eggplants ( or other vegetables like cauliflower, broccoli or potato )
     1/4 cup of smaller pea-like eggplants ( MAKHEAU PHUANG )
     1/3 cup of sliced onion
     70 grams of sliced chicken
     1 tsp. of sugar
     1 tbsp. of fish sauce or soya sauce
     3 kaffir lime leaves
     2 stems of sweet basil ( HORAPAA )
     1 cup of coconut milk
     1 cup of water

NB: Chicken can be replaced by beef, pork, fishball or tofu.

 
PREPARATION OF GREEN CURRY PASTE

Put the ingredients for the curry paste in the mortar. Pound with the pestle until everything is mixed and ground thoroughly. You can also use a blender.
 
 
PREPARATION OF GREEN CURRY

Pour the coconut milk in the pot and turn on to medium heat. Stir until oil appears. Add green curry paste and chicken and stir until almost done. Add your vegetables, water, sugar, fish sauce, salt and turn the heat up. Stir a little. When everything is cooked, put the sweet basil and lime leaves. Serve with rice.

NB The taste should be a little bit spicy, creamy, sweet and salty.

 
 
Please take also a look at our fruit chart and at our table about herbs and spices.
 
 
 

 

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