Thai Green Curry Chicken (Kaeng Kiaw Wan Kai)
 
 
Ingredients
Green Curry Paste
  • 1 thumb size galangal
  • 1 stalk lemongrass (white part)
  • 3-4 kaffir lime leaves
  • 2 stalks fresh coriander
  • 1 stalk thai basil, leaves only
  • 1 red onion
  • 4-5 cloves garlic
  • 2 tbsp salt
  • 1 tbsp shrimp paste
  • 10 small green chillies
  • 1 tbsp mixture of ground peppercorn, cumin and coriander seeds
Thai Green Curry Chicken
  • 2-3 tbsp green curry paste (recipe above)
  • 300g chicken, cut to small pieces
  • 2 small round eggplant, cut to quarters
  • 2.5 cups coconut milk
  • 2 kaffir lime leaves, shredded
  • 2 stems thai basil / holy basil, only leaves
  • 2-3 red chillies, sliced
  • 2 tbsp fish sauce
  • 1 tsp palm sugar
  • pinch of salt to taste
Instructions
Green Curry Paste
  1. Finely chop all the aromatics and ingredients, except for the spices.
  2. Lightly toast black peppercorn, coriander seeds and cumin in a dry pan. Use a mortar and pestle to grind it to fine powder.
  3. Put in all the ingredients into a blender and add in 2 tbsp of water first.
  4. Start the blender, if it doesn't blitz well, add a little water at a time. It should be pasty.
Thai Green Curry Chicken
  1. Pour half the coconut milk in a pot and bring to boil. Add in the green curry paste and cook till fragrant. Reduce heat.
  2. Add chicken, coconut milk, palm sugar, fish sauce, chilies, and cook for 10 minutes.
  3. Add in eggplant and kaffir lime leaves and cook for another 5 minutes or until eggplant is soft.
  4. Add in the thai basil leaves, salt if needed.
  5. Serve with rice.
Recipe by Swee San's Kitchen at https://thesweetspot.com.my/thai-green-curry-kaeng-kiaw-wan-kai/

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