| INGREDIENTS : |
- Vegetable oil 4 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)
|
HOW TO COOK :
|
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 spreadable. 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 basi leaves and garnish with red spur
chili peppers.
4. Serve this dish with rice or spooned over cooked
khanom chin, which is Thai spaghetti sold dry in a box
under the name of nguan soon.
|
| Tips : |
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. Conseguently
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. |
Ref : http://www.mcdang.com
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