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Saturday, September 4, 2010

Green Chicken Curry recipe

Chicken Green Curry

Vegetable oil 2 tbsp.
Coconut milk 2 cups or 16 fl.oz.
Green curry paste, (Kaeng khiao wan paste) 3-4 heaped tbsp.
Chicken, sliced 1 1/2 lbs/ 24 oz.
Fish sauce 3-4 tbsp.
Granulated sugar 1 tbsp.
Sweet basil leaves, (bai horapha) 1/2 cup
Red spur chili peppers, sliced 4-6
(4 servings)

1. Heat up the oil in a pan large enough to hold the curry. Once the oil is hot, lower the heat and add the curry paste and fry the paste over a low heat, separating the lumps as much as possible. Stir constantly and do not let the curry burn.
2. Add a little of the coconut milk to the curry paste to soften the paste making it more spread able. Add more coconut milk saving about half for later use. Bring the sauce to the boil, scraping the bottom of the pot to prevent scorching.
3. Add the sliced chicken and stir. Bring the curry back to a boil and cook the chicken until done. Add the rest of the coconut milk, bring the curry back. to boil and season with fish sauce and sugar. Before serving, add Thai basil leaves and garnish with red spur chili peppers.
4. Serve this dish with rice

Green curry paste is available in most Asian grocery stores and comes vacuum packed or in cans. The amount of chili paste used has to be adjusted depending on the saltiness of the particular paste. Consequently all your seasonings have to be adjusted accordingly. Taste your curry before seasoning with fish sauce or sugar. All Thai curry pastes contain most of the amazing Thai herbs. They differ from other curries as Thai curry pastes have fresh ingredients rather that dry herbs and spices.

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