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Receta Green Chicken Curry (Gaeng Khiao Wan Gai)
by Global Cookbook

Green Chicken Curry (Gaeng Khiao Wan Gai)
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Ingredientes

  • 6 ounce chicken in smallish bite sized pcs
  • 1/2 c. coconut lowfat milk
  • 4 ounce Thai eggplant (small round eggplants) (or possibly green peas are a good substitute)
  • 5 x fresh kaffir lime leaves - (to 6) shredded
  • 1 Tbsp. fresh basil leaves
  • 2 Tbsp. fish sauce
  • 1 Tbsp. palm sugar Oil for cooking
  • 1 Tbsp. green curry paste - (to 3 tbspns)

Direcciones

  1. Cut the chicken up, then briefly fry the curry paste till fragrant, reduce the heat, add in the coconut lowfat milk slowly, and continue to stir while cooking till a thin film of oil apppears on the surface.
  2. Add in the chicken and other ingredients except the eggplant. Bring to a boil and cook till the chicken begins to change color. Adjust the flavors to suit yourself. When it is at a boil again add in the eggplant and continue until the chicken is cooked through.
  3. Comments: The Thai name of this dish literally means "sweet and sour chicken curry". There is a very similar recipe for a red curry (Gaeng phed gai).