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.
- 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)
- 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
- Curry Paste: Mix in a mortar and pestle or food processor. Will keep about a month in a fridge. 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.
- The Curry: 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.
- 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.
- Serve over rice, or in a serving bowl with other Thai dishes.
Posted by WingsFan91 at Recipe Goldmine 11/14/2001 6:24 pm.
Special thanks to Muoi Khuntilanont.