posted by Mimi Hiller 07-23-100 11:52 AM
Green Chicken Curry (Gaeng Khiao Wan Gai)
The Thai name of this dish literally means "sweet and sour chicken curry".
6 ounces chicken (in smallish bite sized pieces)
1/2 cup coconut milk
4 ounces Thai eggplant (small round eggplants) or green peas are a good substitute
kaffir lime leaves, 1/2 to 1 teaspoon
1 tablespoon fresh basil leaves
2 tablespoon fish sauce
1 tablespoon palm sugar
oil for cooking
1-3 tablespoons green curry paste
Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil appears on the surface.
Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue till the chicken is cooked through.
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