Monday, 10 December 2018

Kaeng Khiao Wan

Kaeng Khiao Wan (Green Chicken Curry)

Kaeng Khiao Wan (Green Chicken Curry)

Ranking second among the ten Thai dishes ordered most frequently by foreigners, a green chicken curry gained an 85% popularity from foreigners. Thai people like to have it with rice or khanom chin, a kind of Thai noodles.

Ingredients of Green Curry Paste

  • 10 fresh green chillies
  • 2 tablespoons of chopped lemon grass
  • 1 teaspoon of chopped coriander root
  • 1 tablespoon of chopped shallots
  • 1 tablespoon of chopped garlic
  • 1 teaspoon of chopped galanga root
  • 1 teaspoon of ground coriander seeds
  • 1 teaspoon of ground cumin seeds
  • 7 white peppercorns
  • 1 teaspoon of salt
  • 1 teaspoon of shrimp paste

How to make Green Curry Paste

  1. Roast all the ingredients except the shrimp paste with low heat.
  2. Pound the ingredients into paste, add the shrimp paste and blend them together.

Ingredients of Chicken Curry

  • 1 cup of sliced chicken breasts
  • 2 cups of coconut cream
  • 2 tablespoons of green curry paste
  • 1 cup of sliced egg-plants
  • 2 green chillies, seeded and sliced lengthwise
  • 2 tablespoons of fish sauce
  • 2 tablespoons of vegetable oil

How to cook

  1. Warm the oil in a saucepan with medium heat.
  2. Stir-fry the green curry paste for one minute.
  3. Fry the chicken in the mixture until it is done.
  4. Add the coconut cream and boil it.
  5. Add the egg-plants and green chillies.
  6. Flavour it with fish sauce.
  7. Stew it for 10-15 minutes.

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