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Gang Kiew Whan Gai
(
Green Curry with Chicken )
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- 250 ml. (1 cup) Thick coconut milk
- 250 ml. (1 cup) Thin coconut milk
- 3 Tablespoons green chilli curry paste (easily find in supermarket)
- 500 g. (2 cups) Cuped boneless chicken breast trimmed to 1-1.5 inch.
- 8-10 Kaffir lime leaves, shredded
- 8-10 Round Thai aubergines (egg plant)
- 10-12 Red chillies, sliced into 1 inch. diagonal strips
- 3 Tablespoons Thai fish sauce
- 1-2 Tablespoons sugar
- 15-20 Sweet basil leaves
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- Pour thick coconut milk into a pan over mediumheat, stir continuously for about 5 minutes.
- Add green curry paste and continue to stir over moderately high heat until it become thick and fragrant.
- Add chicken and thin coconut milk. Bring to boil, gradually stir.
- Add kaffir lime leaves, aubergines and chilles (remain some chilles for garnish). Cook about 10 minutes, add fish sauce, sugar and sweet basil leaves.
- Serve in abowl, garnish with sweet basil leaves and chillies.
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