On the dinner table

This is why I love my wife

Category Archives: Asian


by Leave a comment

Kaeng Khiao Wan (Thai Green Curry) 10/10

Green Curry Paste
  • 12 fresh green hot chilies
  • 3 shallots , sliced
  • 8 cloves garlic , sliced
  • 1 Tbsp finely sliced fresh galangal
  • 1 (2-inch piece) lemongrass , thinly sliced
  • Rind of 1 kaffir lime
  • ½ tsp white peppercorns
  • 1 Tbsp coriander seeds , roasted
  • 1 Tbsp cumin seeds , roasted
  • 1 tsp salt
  • 1 tsp shrimp paste

Thai Green Curry (Kaeng Khiao Wan)

  • 6 Tbsp green curry paste
  • 1 lb chicken breast (or tenders), sliced
  • 2 cans (800ml) coconut cream (divided 400ml)
  • A few holy basil or Thai basil leaves
  • 3 Tbsp palm sugar
  • 3 Tbsp fish sauce
  • ½ cup bamboo shoots , canned
  • 2 red Thai peppers , thinly sliced
  • 4 kaffir lime leaves , coarsely chopped
  • 2 Tbsp coconut oil
  • ⅓ cup water
  • 10 Thai eggplant quartered

INSTRUCTIONS

Green Curry Paste
  1. Combine the roasted coriander seeds, cumin seeds and peppercorn in a mortar. Pound well for a few minutes until reaching a powder. Transfer to a bowl and set aside.
  2. Pound the green hot chilies and the salt together. Add the remaining ingredients except the shrimp paste and pound until reaching a homogeneous paste.
  3. Add the dry spice mixture and the shrimp paste. Pound until smooth and fine.
Thai Green Curry (Kaeng Khiao Wan)
  1. Add 2 tablespoons of vegetable oil to a wok or large saucepan, then add the green curry paste. Fry for a couple minutes until fragrant.
  2. Add half the coconut cream and cook for about 3 minutes, stirring often.
  3. Add the sliced chicken, and fry it in the paste for about 5 minutes. Then add the bamboo shoots, eggplant, fish sauce, palm sugar, and kaffir lime leaves.
  4. Stir, then add the remaining coconut cream, and the water. Cook for 10 more minutes until the chicken is cooked, then add the basil and stir in.
  5. Serve with white rice, cauliflower rice or khanom chin (round rice noodles)