More Great Recipes: Poultry

Chicken Green curry "Kang Keaw Wan"


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Member since 2014

Serves 2 | Prep Time 15 | Cook 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


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


Notes

The most popular of all Thai dishes!

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