GAENG KHIEW WAN GAI (GREEN CHICKEN CURRY)

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Ingredients

  • 8 oz. chicken breast, sliced
  • 3 tbs. instant green curry paste
  • 1 cup coconut milk
  • 4 crisp eggplants cut into quarters (they look similar to tomatillos)
  • 1/4 cup sweet basil fresh
  • 4 red chilis, sliced (substituted serano for red and only used 2 - still plenty spicy. Exclude entirely if you want it mild)
  • 2 tbs. fish sauce
  • 1 tbs. sugar
  • 1/2 cup water

Directions

  • Using a frying pan, fry green curry paste with half of the coconut milk using low heat. Add chicken and stir fry until the chicken is cooked throughly.
  • Add the remaining coconut milk, water and crisp eggplants. Bring to a boil.
  • Season with fish sauce, sugar, sweet basil leaves, and red chilies. Quickly remove from heat.
  • Serve with jasmine rice.

Notes

Categories: Asian  Main Dish  Poultry 
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