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Green Curry with Chicken (Kang- Khiao -Wan- Gai)
Serves: 1-2
INGREDIENTS
| 1 |
cup |
sliced chicken ( Veg: tofu ) |
| 2 |
tablespoons |
green curry paste (kang khiao wan chilli paste) |
| 1/2 |
cup |
eggplants cut into bite sized or sweet peas |
| 3 |
tablespoons |
oil |
| 2 |
cups |
coconut milk |
| 10 |
leaves |
sweet basil |
| 2 |
leaves |
kaffir lime leaf |
| 1 |
teaspoon |
sugar |
| 2 |
tablespoons |
fish sauce ( Veg: soy sauce ) |
| 1 |
|
shredded red spur chilli for garnish |
PREPARATION
1. Put the oil into the wok over low heart
2. Add green curry paste and stirring continuously until fragrant
3. Add chicken, pour 1/2 cup of coconut milk and stirring constantly until the chicken cooked
4. Add the remain coconut milk and bring to the boil
5. Add eggplant or sweet peas, stirring occasionally
6. Season to taste with fish sauce and sugar
7. Add the sweet basil leaf, kaffir lime leaf and decorate with red chilies
8. Pour into a bowl, serve with rice
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