Chicken Green curry "Kang Keaw Wan"

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Member since 2014
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Serves 2 | Prep Time 15 | Cook Time 15

Why I Love This Recipe

The most popular of all Thai dishes!

Ingredients You'll Need

Coconut Cream 400ml
Green Curry Paste 70g
Fish Sauce 1 tsp
Kaffir lime leaves 4 pieces
Dried chilli 2 pieces
250g chicken meat (diced)
100g pumpkin or aubergines
60g baby corns


Heat 1 tbsp vegetable oil in a sauce pan until very hot.

Add 70g green curry paste.

Stir-fry then add 1 tbsp coconut cream.

Stir gently to avoid burning then add 1 tbsp coconut cream again.

Add 250g chicken meat (sliced).

Stir-fry, then add again 1 tbsp coconut cream.

Stir-fry until cooked through.

Add 250ml coconut cream then 100ml water. Simmer for a while.

Add diced seasonal vegetables (100g aubergines or pumpkin, 60g baby corns).

Lower the heat and simmer for a while until vegetables are soft and tender.

Season with 1 tsp fish sauce.

Garnish with 4 dried kaffir lime leaves and 2 dried red chillies.

Serve with steamed white rice.

Questions, Comments & Reviews

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