Friday, September 27, 2013

Gaeng Khio Waan Gai - Green Curry

Green curry chicken is one of the top 10 famous food in Thailand, besides tom yum gong or thai chicken basil. i cooked this green curry with The Oriental Thai School, and i can't believe for what i did,  the taste is really delicious, even my instructor said i must be proud for what i made, he like it also... Yeaaaa... I really thanks for my instructor for teaching me this recipes, so if you want to make this green curry, try this recipes.. enjoy :)


1       grams   (1 tablespoon)          coriander seeds, dry - roasted
½      grams   ( ¼  teaspoon)          cumin seeds, dry-roasted
13    grams   (3 tablespoons)        lemon grass, thinly sliced
1 ½  grams    (1 teaspoon)             kaffir lime zest, thinly sliced
12    grams   (1 tablespoon)          galangal, thinly sliced
6      grams   (2 teaspoons)            coriander roots, chopped
20    grams   (3 tablespoons)        garlic, thinly sliced
18    grams   (3 tablespoon)          shallots, thinly slied
2      grams   (1 teaspoomn)          fresh yellow turmeric, thinly sliced
17    grams   (2 tablespoons)        green bird’s eye chillies, sliced
10    grams   (2 teaspoons)            shrimp paste, wrapped in banana leaf and grilled
330 grams    ( 1½ cups)                   coconut cream
100 grams    ( ½  cup)                       water
40   grams    (6 tablespoons)        fish sauce
20   grams    (2 ½ tablespoons)    palm sugar
400 grams   (2 cups)                         coconut milk
450 grams   (2 cups)                         chicken tight, cubed or sliced
180 grams   (1 cup)                           round eggplants, quartered
30  grams   (1/2 cup)                        pea eggplants
15  grams   (4 tablespoons)          banana pepper, coarsely shredded
As needed                                          Thai big red chillies, finely shredded
As needed                                          sweet basil
As needed                                          kaffir lime leaves, finely shredded


1.   To make the paste, pount the coriander seeds and cumin seeds until fine. Add the lemon grass, kaffir lime zest, galangal and coriander roots, continue to pound until smooth and well mixed. Add the garlic, shallots, turmeric and chillies, pounding until fine and smooth paste forms. Add the shrimp paste and pount until thoroughly incorporated. Set aside. (For this recipe use 50 grams/3 tablespoons)

2.       In a wok heat the mixture of coconut cream and water and stir well until separated.

3.       Add the curry paste and stir well until aromatic, over a medium low heat.

4.       Season with the fish sauce and palm sugar then gradually add the coconut milk/.

5.       Bring to the boil then add the chicken, round eggplants and pea eggplants. Keep cooking for about 5 minutes.

6.       Add the banana pepper, big red chillies, sweet basil and kaffir lime leaves. Remove from the heat.

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