Tuesday 17 September 2013

KAENG KHIAO WAN KAI


 
KAENG KHIAO WAN KAI Green chicken curry with eggplant

Ingredients for green curry sauce
500 grm. Thick coconut milk
165 grm. Hot water
66 grm. Green curry paste
78 grm. Fish sauce
31 grm. Palm sugar
665 grm. Thin coconut milk
450 grm. Sliced chicken thigh
180 grm. Round eggplant (quartered)
30 grm. Pea eggplant
15 grm. Green pepper corns
15 grm. Long green bell pepper, shredded
9 grm. Big red chilies, shredded
20 grm. Sweet basil leaves (bai horapha)
3 grm. Lesser galangal roots, shredded
3 grm. Kaffir lime leaves, shredded
Preparation
- Heat thick coconut milk over medium high heat; leave it to reduce until coconut oil comes to the surface. Add hot water.
- Add green curry paste to stir-fry until fragrant. Season with fish sauce, palm sugar.
- Add the chicken thigh to stir-fry, and then add round eggplants (quartered), pea eggplants. Keep stirring until cooked.
- Add thin coconut milk and keep boiling. Mix in the green pepper corns, long green bell pepper, big red chilies, sweet basil leaves (bai horapha), lesser galangal, kaffir lime leaves. Leave it to boil again.

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