Green chicken curry (Geang khew wan gai)

Recipe from: 11/2/2000 12:00:00 AM
Ingredients 12
Servings 2
Time

Ingredients

  • 15
    ml
    oil
  • 30
    ml
    green curry paste
  • 200
    ml
    coconut milk
  • 15
    ml
    fish sauce
  • 15
    ml
    palm sugar
  • 15
    ml
    white sugar
  • 1
    lemon leaf, finely shredded
  • 100
    ml
    vegetable stock or water
  • 100
    g
    chicken breast fillets, cut into strips
  • 1
    small aubergine, diced
  • 4
    fresh basil leaves
  • 1
    red pepper sliced into strips
 

Method

 
Heat the oil in a wok or saucepan. Add the green curry paste, stirring until the oil and paste are well blended. Heat slowly until the paste is fragrant. Gradually add the coconut milk, stirring continually. Simmer for a few minutes, stirring occasionally. Add the fish sauce, palm sugar melted in the microwave oven with 5 ml (1 tsp) water, white sugar and the lemon leaf. Stir continually. Add the vegetable stock to the sauce. Add the chicken, brinjal and 3 basil leaves. Simmer for about 10 minutes or until the chicken meat is white. For a milder flavour serve with coconut milk or coconut cream on the side. Serve the curry in a deep bowl with jasmine rice, garnished with the remaining basil leaf and red pepper strips.
 

Read more on: poultry  |  shallow-fry
 

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