Gaeng kiow wahn gai (green chicken curry)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Gaeng kiow wahn gai (green chicken curry)
  Chicken    Curry    Thai    Greens  
Last updated 6/12/2012 12:53:37 AM. Recipe ID 15445. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Gaeng kiow wahn gai (green chicken curry)
 Categories: Thai, Chicken
      Yield: 4 Servings
 
      1    Chicken Breast
      2    Chicken Thighs
    1/2 c  Coconut Cream
    1/4 c  Green Curry Paste
      3 c  Coconut Milk
  1 1/2 c  Diced Eggplant
      2 tb Fish Sauce
      1 tb Palm or Brown Sugar
    1/2 ts Coriander leaves
    1/2 c  Basil leaves
      3    Red chilis
 
  1. Bone and skin the chicken breast and thighs, you should have about
     1lb of meat. Cut the meat into large, bite sized pieces, and set
     aside.
  
  2. In a medium, heavy bottomed saucepan, warm the coconut cream over a
     medium heat until it boils gently. Adjust the heat to maintain a
     gentle boil and cook for 6 to 8 minutes, stirring occasionally.
     The coconut cream will become fragrant as it thickens. When you
     see tiny pools of oil glistening on the surface add the curry paste
     and stir to dissolve it into the coconut cream. Continue cooking
  for
     1 to 2 minutes, until the curry paste has a pleasing aroma.
  
  3. Add the chicken pieces and stir fry for 1-2 minutes to coat them
     evenly with the paste. Cook for about 2 minutes. Increase the heat
     and add the coconut milk, eggplant, fish sauce, sugar and salt and
     stir well. Stir in the coriander, adjust the heat to maintain a
  gentle
     active boil and cook for 8-10 minutes, stirring occasionally. Taste
     and adjust the seasoning with a little more fish sauce, sugar, or
  curry
     paste.
  
  4. When the chicken is done, and the eggplant is just tender, remove
  from
     the heat and transfer to a serving bowl. Scatter basil leaves,
  chopped
     chillis and some coriander on the top. Serve.
  
  Preparation in advance:
  
  Prepare it up to the point where you add the coriander, except *DO
  NOT* add the eggplant. Cool to room temperature, cover, and
  refridgerate for up to 24 hours. To serve bring the curry back to a
  gentle boil over a medium heat. Add the eggplant and carry on with
  the normal instructions from there.
  
  An alternative to the eggplant is Snow Peas. I personally prefer
  them, but both work well.
  
  Typed for you by Kaz Glover
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 15445 (Apr 03, 2005)

[an error occurred while processing this directive]