Green curry with Chicken
This is the way how to cook Gaeng Kheow Whan Gai
Gaeng Kheow Whan Gai a green curry served with salted-yolk filled chicken, is a well-known Thai coconut-milk curry. Its distinctive taste is derived from the richness of creamy hot coconut milk blended with various Thai herbs and spices. The complementary flavors of the aromatic oils and aroma provide not only a special enhanced appeal for this Thai delicacy but have been chosen also use in aromatic therapy. They ease one’s mind and relieve some kinds of pain while providing you with a very enjoyable Thai nouvelle cuisine. The nutritious benefits of protein, vitamins, mineral salts, and fiber obtained from chicken and vegetables accordingly create Kaeng Kheow Wan Kai’s.A Thai cuisine of nutritious value and unique taste appreciated by all.
Ingredients :
* 1/4 cup green curry paste
* 350 grams chicken breast or thigh, cut in bite-size pieces
* 1 1/4 cups coconut milk
* 1/4 cup thai basil leaves
* 2 eggplants, cut into small pieces.
* 1/2 cup chicken stock
* 2 teaspoons palm sugar
* 3 tablespoons fish sauce
* 2 red chilies, sliced diagonally
* 4 kaffir lime leaves
Preparation :1. Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.
2. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.
3. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl
