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Kaeng Keaow Wan Kai (Green Chicken Curry)
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300g chicken meat
3 cups coconut milk
100g auberine
3 kaffir lime leaves
1/2 cup sweet basil (Ho-ra-pha)fish sauce
sugar Curry Paste
15 Bird's Eye chillies
1 Tbls. galangal
1 lemon grass
2 coriander roots
10 cloves garlic
4 bulb shallots
1 Tbls. coriander seed
1 tsp. fennel seed
1 tsp. salt
1 Tbls. shrimp paste
15 peppercorns
1/2 tsp. kaffir lime skin
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1. Roast coriander seeds and fennel seeds.
2. To make the curry paste, pound the curry paste ingredients until well-mixed, set aside.
3. Cut the chicken meat into 1/2 inch strips.
4. Heat the thick coconut milk in a wok, add the curry paste and the chicken meat and fry.
5. Place the rest of the coconut milk in a pot and bring to a boil. Add fish sauce, sugar, and chicken meat with curry paste and bring to the boil, sweet basil, then remove from the heat.
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| Recipe Origin: Thailand |
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Submitted by: |
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Siam
Thailand |
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| This recipe has been viewed 5950 times. |
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