Saturday, November 6, 2010

Kaeng Keo Wan Kai (Thai Green Curry Chicken)

Source: Sri Own "The Classic Asian Cookbook"

Serves 4 as part of a shared meal

Cooking oil, 2 tbsp
Chicken breast and thigh meats, deboned & deskinned, cut into 2 cm³ cubes, ~750g
Coconut milk, 1¼ltrs
Pea aubergines* (豌豆茄子), 250g

* Can substitute with baby potatoes

Fresh coriander leaves, chopped, 2 tbsp
Fresh coriander roots/stems, chopped, 1 tbsp
Garlic, finely chopped, 3 cloves
Shallots, finely chopped, 2 pcs
Fresh lemongrass, ~5 cm length, outer leaves removed, chopped, 1 stalk
Fresh galangal (南姜 or 蓝姜), ~2 cm length, finely chopped, 1 pc
Kaffir lime rind, grated, 1 tsp
Black pepper powder, 1 tsp
Coriander seeds (芫荽籽), roasted, roughly crushed, 1 tbsp

Cumin seeds (孜然籽), roasted, roughly crushed, 1 tbsp
Nutmeg powder (肉豆蔻粉), ½ tsp

Mace (= jacket of nutmeg seed) powder, ½ tsp
Fresh green chillies, deseeded and chopped, 5 pcs
Green pepper/capsicum (optional), deseeded and chopped, 1 pc
Salt, 2 tsp
Dried shrimp paste (= Belachan in Malay), roasted and crushed, ½ tsp
Water, 4 tbsp

Coriander leaves, chopped, 1 tbsp

1. Prepare paste.  Place all paste ingredients in blender and blend till as smooth as possible.

2. Heat oil in wok over medium heat and fry paste mixture for 4 mins with continuous stirring.

3. Add in chicken and stir till all are evenly coated.

4. Lower heat, cover and simmer for 4 mins.

5. Stir in coconut milk and simmer, with continuous stirring, for 30 mins.

6. Add in pea aubergines.  Cook for further 10-15 mins, with frequent stirring, till the vegetable becomes tender.

1. Sprinkle with chopped coriander leaves and serve immediately.


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