Green Curry with Chicken (Kaeng Kiew Wan Kai)
This dish is popular with tourists travelling to Thailand because it is a mild curry, sweet and not very spicy.
This is one of the most popular dishes that we teach. Ready-made versions are now widely available in supermarkets but nothing can beat our home-made green curry and it is a wonderful dinner party dish. You can make the sauce as thick and creamy as you like.
Preparation: 20 minutes
Cook Time: 15 minutes
Spicy Level: mild
Thai Cookery Recipes.
1. Pour coconut milk into the pot and heat until it's hot (don't let it boil- use medium heat) and add green curry paste, shrimp paste and kaffir lime leaves. Then stir until green curry paste is mixed well with coconut milk and heat to a near boil, add sliced chicken breast until ripe. Season with fish sauce, palm sugar then stir to sugar melt.
2. Add crispy eggplant and small eggplant into the pot. (Some one who likes cooked eggplant will add these two before the chicken)
3. Garnish with red chillies and sweet basil leaves.
Tricks and Tips :
Coconut milk has it's own natural sweetness so it's not nesessary to season with sugar if you don't loke sweet taste.