Gaeng Kheo Wan Gai: Green Curry with Chicken
Sunday, February 27, 2011
, Posted by Mr.computer at 5:40 PM
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| Gaeng Kheo Wan Gai or Green Curry with Chicken. |
Ingredients for Gaeng Kheo Wan Gai
| 300 | g | chicken breast (thinly sliced) |
| 250 | ml | thick coconut milk (keep 30mls, (2 tablespoons) set aside to use as a garnish ) |
| 250 | ml | thin coconut milk |
| 100 | g | green curry paste |
| 3 | egg plants (big, cut into 1cm ( ½ inch) pieces ) | |
| 40 | g | palm sugar (optional) |
| 30 | ml | fish sauce |
| 2 | kaffir lime leaves (torn into pieces discarding the stem) | |
| 30 | g | sweet basil leaves |
| 1 | red chilli (big, sliced) |
How to make Gaeng Kheo Wan Gai
- Put the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out.
- Add the green curry paste and fry until the aroma is released (about 1-2 minutes).
- Add the chicken and cook until the outside of the chicken turns white.
- Then add the thin coconut milk and when it is boiling add the big and small egg plants.
- Simmer until the egg plants are slightly soft (about 4 minutes).
- Then add the palm sugar along the edge of the wok so that it melts easily and add the fish sauce, kaffir lime leaves and half of the basil leaves.
- Turn off the heat and serve garnished with the red chillies, the remaining basil leaves and remaining thick coconut milk.
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