Monday, January 4, 2010
Kaeng Khiao Wan Gai แกงเขียวหวานไก่ Green Chicken Curry
After a short neglect of my blog during the crazy season, I'm finally back to share more recipes and am looking forward to start reading what my friends here have been eating and doing during my absence.
I called up one of the tummies to see if there was any request for dinner and the answer was Thai food. I have just finished work and it was still raining rather heavily; instead of saying "no it is too wet choose something else!", I cycled to Victoria Street to gather all ingredients needed for a simple Thai meal. I was completely soaked by the time I got home but it was all worth the effort. (the very first Thai curry on this blog :))
Tummy was extremely grateful for the trouble I took for making his requested dinner happened and for me able to do something special for my love ones is priceless!
Do pay a little more for Ayam brand coconut milk as no starch and sugar is added, you'll have no problem when you try "cracking the milk".
P.S This is part of our Thai meal just before Christmas.
serves 4 as part of a Thai meal.
500g of chicken breast, boned, cubed.
150g of long bean, cut into 2" length
A handful of pea eggplant
4 kaffir lime leaves
1 bunch of Thai basil, picked
400 ml of coconut milk (Ayam brand)
3 tbs of homemade or shop bought green curry paste
2.5 tbs of palm sugar
fish sauce to taste
Heat up the coconut cream (the solid part when a can of coconut milk is opened) til the oil starts to split. You can only achieve this (cracking the coconut) with Ayam brand.
Fry the paste in the cream/oil mixture for 5 to 10 minutes til a thin film of oil appears.
Pour in the rest of the coconut milk together with the kaffir lime leaves and palm sugar, bring it to a boil.
Add pea eggplants and long beans, cook for 5 minutes then add chicken pieces and turn the heat to a simmer and poach the chicken for a further 5 minutes. (the chicken will remains very tender)
Season with fish sauce, turn off the heat and add the picked Thai basil leaves.
Garnish with more Thai basil and sliced chilies. Serve with plenty of steamed rice and not to forget the cut bird chilies in fish sauce!