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99 Thai Recipes |
Serves 4 persons
Green Chicken Curry / GAENG KIEW WAAN GAI
Green curry paste 100 gr.
Coconut milk 550 ml
Chicken breast , sliced 500 gr.
Fish sauce 60 ml.
Sugar 30 gr.
Thai eggplant. Quartered 100 gr.
Coconut cream 125 ml
Kafir lime leaves 6 each
Thai Basil leaves 30 gr.
Thai chili birds, sliced 5 each
Fry the curry paste in the wok until fragrant. Pour the coconut milk in and bring to a boil, add the chicken and the fish sauce and sugar. Simmer for 5 minutes by medium heat. Add the sliced eggplants and simmer again for 3 minutes. Add now the coconut cream and stir to combine, add Kafir lime leaves and basil leaves. Adjust seasoning and pour into a serving dish. Garnish with the chili bird slices.
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