Chicken Green curry "Kang Keaw Wan"
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.
Pairs Well With
The most popular of all Thai dishes!