Curry is a dish originating in the cuisine of the Indian Subcontinent. Using curry to cook food is common for most of the country especially in Asia countries. However, every nation has their own recipe for using curry in their food. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies.
Today, cooking recipe is glad to guide you to cook Thai Green Chicken Curry which is called Gaeng Kaew Wan Gai in Thai. This is a favorite menu of everyone. It is delicious when eating with steamed rice and it is very easy to do.
Ingridients:
- 400 g. Chicken breast
- 1 cup coconut cream
- 2 and a half cup coconut milk
- 4 Kaffir lime leaves
- 6-8 Thai Eggplant
- 1/2 cup Thai basil
- 1 green chili
- 1 red chili
- 1 1/2 tbsp. fish sauce
- 2 tsp. palm sugar
- 1 tsp. salt
- 1/2 tsp. coriander seed
- 1/2 tsp. cumin
- 1 tsp. white peppercorns
- 5 green chilies
- 15 green bird chilies
- 1 tsp. salt
- 1 tbsp. minced galangal
- 2 tbsp. sliced lemongrass
- 1 tsp. skin of kaffir lime
- 5 tbsp. minced coriander
- 10 garlic clove
- 3 shallots
- 1 tsp. shrimp paste
- Rip the kaffir lime leaves
- Sliced green and red chili
- Cut chicken breast in to bite size
- Cut Thai eggplant in quarter and soak in water
- Lightly toast the coriander seeds, cumin seeds, and peppercorns in a dry frying pan on low heat until fragant
- Place all ingredients in a pestle and mortar
- First one add all spices, bird chilies, green chilies, salt, galangal, lemongrass, skin of kaffir lime, coriander leave, garlic, shallots, and shrimp paste
- Set aside
- Heat the wok, add the coconut cream and green curry paste
- Cook it until an oily sheen appears on the surface of the liquid
- Add chicken to the wok with the kaffir lime leaves, fish sauce, and palm sugar
- Cook it for 3-4 minutes
- Boil the coconut milk and transfer the mixture
- Add Thai eggplant and simmer and cook until the chicken and eggplant are tender
- Add green and red chili and Thai basil
- Serve with rice
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