- 1/4 cup green curry paste
- 350 grams chicken breast or thigh, cut in bite-size pieces
- 1 1/4 cups coconut milk
- 1/4 cup thai basil leaves
- 2 eggplants, cut into small pieces.
- 1/2 cup chicken stock
- 2 teaspoons palm sugar
- 3 tablespoons fish sauce
- 2 red chilies, sliced diagonally
- 4 kaffir lime leaves
Green curry paste ingredients :
- 15 large green hot chilies
- 3 shallots, sliced
- 9 cloves garlic
- 1 teaspoon finely sliced galangal
- 1/2 teaspoon finely sliced kaffir lime rind
- 1 teaspoon chopped coriander root
- 5 peppercorns
- 1 teaspoon roasted coriander seeds
- 1 teaspoon roasted cumin
- 1 teaspoon salt
- 1 teaspoon shrimp paste
Cooking Method :
1. Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside
2. Pound hot chilies and salt together well. Add the remaining ingredients except shrimp paste, pound until mixed well.
3. Add the cumin mixture and shrimp paste, continue pounding until smooth and fine.
4. Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.
5. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.
6. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.
Benefits of Khang Keaw Whan Kai :
***Protein and fat. High fibers from ma-kheua phuang and the chilli paste. ***
Credit : http://www.ezythaicooking.com/, http://www.thaifoodtoworld.com/
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