Wednesday, January 12, 2011

Gaeng Keow Wan Gai

Green Curry with Chicken and Thai Eggplant
The curry is hot, the heat is by the amount of green peppers that are used determined. can be added for tasty dish, 1 / 2 cup fresh green pepper, curry powder to the mixture.


Green Curry Paste:


  • 2 stalks lemon grass / citronella (TA-March), cut into 1/2-inch (1 cm)
  • 1 tablespoon galangal (kha)
  • 1 teaspoon ground cumin
  • 1 / 2 cup chopped fresh cilantro / coriander root (Pak Chee Generic)
  • 8 garlic cloves (Kratie)
  • Thai Chili Peppers 10 (Priko Khee Noo)
  • 10 jalapeno peppers (they Priko ago)
  • 1 teaspoon shrimp paste it (GAPI)
  • 1 tablespoon shallots
  • 1 / 4 c. Teaspoon chopped kaffir lime skin (vocals Grood-MA)
  • 2 cups (16 fl oz/500 ml) coconut milk
  • Breast £ 1 (500 g) boneless chicken, cut into 2 x 1/2-inch (1 cm x 2.5 cm)
  • 1 / 4 cup (2 fl oz/60 ml) fish sauce (nam pla)
  • 3 tablespoons sugar
  • 1 cup Thai eggplant (ma-Khue Puang) or 1 cup canned bamboo shoots
  • 1 / 2 cup (4 fl oz/125 ml) coconut milk
  • 6 fresh kaffir lime leaves (Bai Ma-Grood)
  • 1 / 4 cup basil leaves (BAI HORAPA)
  • Red Chile Jalapeno (Chee Priko Daeng), for garnish



How to cook:

1. All the ingredients for green curry paste and stir until smooth and the pound in a mortar.

2. Pour coconut milk and give the green curry paste in a large pot. Bring to a boil and add chicken, fish sauce and sugar. Cook 5 minutes over low heat. Add eggplant and simmer to a boil, leave for 2 minutes. Add coconut milk and stir. Add kaffir lime leaves and basil. Remove the contents of a container and coat with pepper and serve.

***Note the infant does not enter a course set. Depending on preferences.  ^V^

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