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| Gaeng Kiow Wahn Gai (Green Chicken Curry) |
| A classic Thai balancing act of sweet and hot. This dish comes from central Thailand, and reflects typical home cooking of the region. Fish sauce, used in small amounts, adds saltiness and depth of flavor. Serve with rice. |
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| Base SKU: |
644 |
| Cuisine: |
Thai |
| Prep Time: |
15 Minutes |
| Cooking Time: |
25 Minutes |
| Yield: |
4 Servings |
| Source: |
myEthnicWorld |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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2 tablespoon(s) |
Vegetable oil |
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2 tablespoon(s) |
Green curry paste (or more to taste) |
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1 pound(s) |
Chicken breasts, boneless, cut into large, bite-sized pieces |
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to taste |
Sugar |
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1 cup(s) |
Green beans, cut into 3-inch pieces |
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1/2 |
Red bell peppers, cut into bite-sized cubes |
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1/2 cup(s) |
Asian eggplant, diced |
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7 |
Kaffir lime leaves, broken |
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2 |
Jalapenos, sliced on bias |
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1/2 cup(s) |
Thai basil leaves |
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4 cup(s) |
Jasmine rice, cooked, for accompaniment |
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| Instructions: |
| 1. |
Heat oil in a saucepan over low heat. |
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Add curry paste and stir until fragrant, about 2 minutes. |
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Add ; of the coconut milk and continue stirring about 4 minutes. |
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Add chicken and remaining coconut milk with ; can water. Simmer about 15 minutes. |
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Add fish sauce and sugar to taste. |
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Add beans, peppers, eggplant, and lime leaves; simmer about 10 more minutes. |
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Add jalapeños and simmer another 3 minutes. Check taste; adjust with more fish sauce or sugar. |
| 8. |
Just before serving, garnish with basil leaves. Serve with rice. |
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