Gang Kiew Wan Gai (Thai Chicken Green Curry) this is my favourite version of Thai Green Curry & well worth a try if you love Thai food. I obtained this particular recipe from a free magazine at The Chaophraya restaurant in Manchester.
- 400g Chicken
- 3 tbsp Thai green curry paste (see below for paste instructions)
- 3 cups coconut milk
- 5 small thai eggplants, quartered
- 2-3 red spur chillies, sliced diagonally
- Sweet basil leaves and red chilli slices for garnish
- 2 kaffir lime leaves, torn
- 1/4 cup sweet basil leaf
- 1 tbsp fish sauce
- 2 tsp palm sugar
- 1 tbsp cooking oil
Green Curry Paste
Using a pestle and mortar, crush and mix together all the ingredients until it forms a thick green paste. Alternatively to save on cost of buying fresh ingredients, opt for a good quality pre-made green curry paste.
- 20 green chillies
- 5 Red Onions
- 10 garlic cloves
- 5 green peppercorns
- 1 spoonful each of the following: galangal, lemongrass, coriander root, coriander seed, cumin, salt and shrimp paste.
Slice the chicken into pieces, about 3cm thick. Sauté the curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 cup of the coconut milk a little at a time, and stir until a film of green oil surfaces.
Add the chicken and kaffir lime leaves; continue cooking for 3 minutes until fragrant and the chicken is cooked through. Transfer to a pot, place over medium heat and cook until boiling.
Add the remaining coconut milk, season with sugar and fish sauce. When the mixture returns to the boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chillies over, and then turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves and red chillies before serving.
Special Tip: Remove the seeds from the chilli if you don't want it too spicy!