Thai green curry recipe
(Kang keaw Wan)
A traditional Thai green curry recipe, You wouldn't
want to miss it for the world!!
This "Kang keaw Wan" or Thai green curry recipe
is one of the most popular thai curry recipes.
The name "Kang keaw Wan" literally means sweet green curry.
It usually contains curry paste,
coconut milk, meat, eggplant and herbs.
Green curry is a typical curry dish for Thais.
You can find it almost everywhere in Thailand.
It's normally served with steam rice
or round rice noodle.
Our easy thai green curry is pretty quick and yummy.
You can replace any vegetable of your choice and ofcourse
you don't have to put any chili if you don't like it hot.
Sounds good? let's make it.
Chicken Thai green curry recipe
- 1 tablespoon of green curry paste
- 2 tablespoons of oil
- 150 g of chicken breast (skin on) sliced
- 100 g of sliced bamboo shoots
- 80 g of sliced eggplant or courgette (Zucchini)
- 100 g of sliced carrot
- 2 cup of coconut cream
- ¼ teaspoon of salt
- 300 ml of chicken stock
- 2 tablespoons of fish sauce
- 2 red chilies finely chopped (optional)
- 1 teaspoons of sugar
- 4 kaffir lime leaves
- 4 basil leaves (optional)
Heat up the oil in a pot. Add chicken pieces and brown them
for around 2 minutes.
Stir in bamboo shoots, eggplant and carrot, continue browning
them for 1-2 minutes.
Add the green curry paste and stir until everything is coated
with the paste.
Pour in the coconut cream combine well and bring the mixture
to boil then add chicken stock.
When the curry is boiled add fish sauce, salt, sugar and chili
then reduce the heat and simmer until the chicken is tender.
Add kaffir lime leaves and basil leaves.
Serve with a bowl of hot steam rice.
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