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Thai chicken green curry 101

Kang Kweawan Kai. ( Thai chicken green curry )

Description: The name green curry is derived from the colour of the green chillies in the paste. This curry originates from central Thailand, it is creamy and packed with fresh, vibrant Thai flavours, and it’s easy to make. It’s perfectly OK to use a pre-made curry paste as a flavour base, the addition of other fresh ingredients bring the dish to life. Making a paste from scratch can be costly and a time sink although purists would agree to differ!


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Time: Thirty minutes

Utensils: Thick bottom pan, stirring spoon, table spoon, chopping board, knife,

Portion size: 4-5 people

Cost: 143thb/ $4.5

Serve with:ขนมจีน or Chinese noodle ( optional ) these are noodles made from rice which has first been fermented for three days, boiled, and then made into noodles by pressing the rice dough through a sieve into boiling water. The noodles are a common accompaniment to Thai green curry.

 

Ingredients:

  • 50g Thai green curry paste (add more if you would like it spicier)
  • 1 Tablespoon of cooking oil
  • 500 ml of coconut milk
  • 500 ml. of water. (or more if you don’t like it to be too spicy)
  • 500-700 grams of chopped chicken breast with the skin on (or half of the whole chicken)
  • 200g of pork blood or 200 grams of chicken liver(Optional)
  • 30-60 green aubergine peas, these can be replaced with a handful of bamboo slices if you are unable to buy aubergine peas
  • 1 Tablespoon of fish sauce
  • 1 Tablespoon of brown sugar
  • Red chilli decoration

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Method

  1. Heat the oil in a heavy bottom pan.
  2. Fry the curry paste in the hot oil for 4-5 minutes oil until fragrant.
  3. Add the coconut milk and wait for it to bubble.
  4. Stir in the fish sauce, sugar and water.
  5. Add the chicken and blood or chopped liver if available.
  6. Add the green aubergine peas, if you are replacing the aubergine peas with slices of Bamboo add these a little later.
  7. Turn the heat down to a simmer and cover, simmer for about 10- 15 minutes until the chicken is cooked and the aubergine peas are soft.

 

Optional extras:

  • Garnish with a finely chopped red chilli.
  • Add chopped chicken liver, cook gently into the curry to achieve a melt in the mouth texture and a robust meaty flavour.
  • If you could not find eggplant. You could use potato or long chopped green pea instead.

If you are interesting to join us.  Please read :

S.Eaton and P. Patiyut, freestylecooking.org 27.08.14

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