Gaeng Khio Wan Kai
(Green Chicken Curry)

The Thai name of this dish literally means 'sweet and sour chicken curry.' There is a very similar recipe for a red curry (Gaeng phed kai).

As always, the quantities are up to you.

Ingredients

Curry Paste

• 15 to 30 fresh phrik ki nu (birdseye chiles)
• 10 cloves garlic, chopped
• 1 teaspoon chopped galangal
• 1 tablespoon thinly sliced lemon grass
• 1/2 teaspoon zest of 'kaffir' lime (ordinary lime will do)
• 1 teaspoon chopped coriander (cilantro) root
• 5 white pepper corns
• 1 tablespoon roasted coriander seeds
• 1 teaspoon roasted cumin seeds
• Dash of fish sauce
• 1 to 2 teaspoons fermented shrimp paste (kapi)

The Curry

• 6 ounces chicken (in smallish bite size pieces)
• 1/2 cup coconut milk
• 4 ounces Thai eggplant (these are small round eggplants)
• 2 kaffir lime leaves (or a little lime zest)
• 1 tablespoon sweet basil
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• Oil for cooking
• 1 to 3 tablespoons green curry paste*

Instructions

Curry Paste

1. Mix ingredients in a mortar and pestle or food processor. Will keep about a month in a refrigerator.

The Curry

1. Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir whilst cooking until a thin film of oil appears on the surface.
2. Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue until the chicken is cooked through.
3. Serve over rice, or in a serving bowl with other Thai dishes.

Notes

* You can buy commercial green curry paste (Mae Ploy brand is quite good), but as far as I am aware all commercial pastes contain MSG and preservatives.

Attribution

Posted by WingsFan91 at Recipe Goldmine 11/14/2001 6:24 pm.

Special thanks to Muoi Khuntilanont.