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 :)
Ingredients
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
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
PREPARATION / HOW TO COOK
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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| Ingredients |
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