Wednesday, March 24, 2010

Chicken Green Curry

Gaang Keaw Wan Gai

This green curry has become the must-try-to-make curry for my foreign friends, once they get the chance to taste it.

To me, this is one of the very savory curry among many curries we have. It's full of a bunch of aromas from the varieties of herbs using to make this type of curry paste and a richness of coconut milk.

Green curry paste

The question I get most about this curry is " What does make it green? " the answer is the green chilies make the curry paste green. In Thailand some people even add the chili leaves to make it even greener.

Don't freak out when seeing green curry with a thick layer of oil floating on the surface which is released from coconut milk, that is how you tell green curry you are about to eat is made by experienced hands, and it tastes real darn delicious. Those oil can also tell that the curry is made with very fresh coconut milk, in away that the canned coconut milk can never do it .

Make the most out of what you can find.
Japanese Eggplants

- 3 tbsp. of Thai green curry paste - available in most Asian groceries.
- 1 canned coconut milk. (about 1 1/2 cups)
- 3-4 pieces of big chicken thighs - either with bones or boned, cut into a bite size.
- 10 Thai eggplant or 3 Japanese eggplants, cut into a bite size.
- a bunch of basil, using only the leaves.
- handful of kaffir lime leaves.

- 3 tbsp. of fish sauce
- a pinch of salt
- 2 tbsp. of paste or 2 pieces of cake palm sugar.
- 1 tbsp. tamarind water.
- 1 tbsp. of oil
- a cup of warm water

Kaffir lime leaves at mom's edible garden in Thailand.

1. Heat up the cooking pot, add in the oil and green curry paste, saute the curry paste until fragrant - be careful not to burn the paste.
2. Add a cup (half of can) of coconut milk to saute with the curry paste. Keep sauteing them until you can see streaks of oil seeping from under the paste up through the surface.
3. Add chicken thighs to incorporate with curry paste.
4. Mix the rest of the coconut milk with water then pour into the pot.
5. Put the lid on, and let the curry reaches the full boil.
6. Once the curry reaches the full boil, start seasoning with fish sauce, palm sugar and tamarind water.
7. Bruise all the kaffire lime leaves with your hands to release the aroma , and add to the curry.
8. Bring the heat down to medium put the lid on, but let it ajar for 15 min.
9. In goes eggplant and cook until the eggplant soft, add basil leaves.
10 Taste your curry and adjust the taste you like.
11. Serve with rice or Thai noodle.

Yum Mommy Yum!

2 comments:

Lily Leaf ♥ said...

Hello Pui,
My name is Amee and I love your blog. last night, I made this following your recipe. being half Mexican half Laotian, it's hard to learn these dishes,since my parents are both really americanized. although my Mum cooks Lao food, we still are learning. I just wanted to thank you so much for posting these great recipes, I'm finally happy to read a blog that I can learn so much from.
p.s. My brother said the taste of the curry last night was "on-point" couldn't thank you enough!

pui, ปุย said...

Hi Amee,

I'm so happy that you and your brother love the curry.

I am still learning cooking myself as well. My mom is a great cook, I always make long distant phone calls asking her for almost everything about cooking, and she helps me a lot.

If you have any questions that you think I can help, don't hesitate to drop me messages. I'd love to do so :)

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