Gaeng Kiew Wahn Gai (Chicken in Green Curry) |
Course : Thai
Source: Spicecuisine.com
Serves: 4 |
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Ingredients:
4 Tablespoon Green Curry Paste |
2 Tablespoon Cooking Oil |
500 grams Coconut Milk |
400 grams Chicken Breast, Sliced |
4 medium Eggplants, Crispy |
20 grams Eggplants, Small |
4 medium Kaffirlime Leaves |
1 Tablespoon Fish Sauce |
1/2 Tablespoon Sugar |
10 grams Basil Leaves |
1 medium Red Chilli, Sliced |
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Preparation / Directions:
Preparation :
• Heat the oil in a wok and fry the curry paste for one minute.
• Add coconut milk and bring to a boil, add chicken, eggplant and kaffirlime leaves.
• Season with fish sauce and sugar. Once the chicken is cooked add basil and chilli. Serve with steamed rice.
CHEF’S TIP:
• Curry pastes vary in strength and spiciness from mild to fiery hot. Consult your shop on your preferences.
• Green curry can also be prepared with beef, pork or just vegetables.
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