CHICKEN GREEN CURRY "KANG KEAW WAN"

 

  • Cooking Time: 15
  • Servings: 2
  • Preparation Time: 15

Ingredients

  • 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

Directions

  • 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.

Notes

The most popular of all Thai dishes!

Categories: Poultry 

Author Credit: Marisa

Website Credit: http://www.desiam.com/chickengreencurry.html

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