A Thai curry is not only tasty and healthy, but also a culinary journey over long distances. Kaeng Khiao Wan Gai, known outside of Thailand as Thai Green Chicken Curry, is one of the top dishes at Asia's bustling street food stalls. Below is the recipe for the green Thai curry with chicken.
Ingredients for the green Thai curry:
– 50 g green curry paste
– 1 teaspoon turmeric powder
– 120 g chicken breast (sliced)
– 300 ml fresh coconut milk
– 70 g (Thai) aubergine ( quartered)
– 5 g Thai basil leaves
– 10 g fish sauce
– 20 g palm or coconut blossom sugar
– 1 teaspoon coconut oil
– 100 g strong chicken stock
– 10 g long red peppers for decoration
Also read:The top 10 Thai dishes
Preparation
Heat a wok or pan and add the coconut oil, curry paste and turmeric powder. Then add coconut milk, half of the chicken stock and chicken and bring to a boil. Add the eggplant and half the sugar over medium heat and bring to a simmer, stirring occasionally. Finally, the fish sauce and the rest of the sugar and stock are added. The dish should have a slight sweetness. Serve with the red peppers, Thai basil and optional jasmine rice.
