Green Curry with Chicken
Gaeng Kheo Wan Gai - แกงเขียวหวานไก่
Description
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. This curry is one of the most spicy.
Ingredients
| 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) |
Instructions
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.