KAENG KHIAO WAN KAI (chicken green curry)

Here below you can find the receipe of green curry prepared with chicken but you can easily replace this ingredient with tofu + tofu skin and / or prawns/ crab/ fish and everything you like or your diet suggests. Vegetables too can be changed following your preferences!

The perfect combination is to pair this dish with steam rice. Enjoy your recipe!!!

Ingredients:

1 - 2 tbs green curry paste

50 g chicken or 8 prawns or 8 tofu slices

170 g coconut milk

35 cc water

1 white eggplant

3 or 4 pea eggplants

1/2 carrot

2 green long beans

1 big red fresh chili

2 mushrooms shiitake are better but choose your favorite

4 leave of kaffir lime

1 lemongrass

1tbs galangal

7 to 10 Thai basil leaves

3 red small chili or mix reddish and green one (optional.. it depends on

how chili resistant you are!!!)

1 tbs palm or coconut sugar

1 tbs fish sauce or for vegans/vegetarians soy sauce

1 tbs seasoning powder flavor ( you can buy it directly or you could prepare

it by yourself with mortar using fresh garlic (1clove), dried onions, cinnamon powder, lime zest, dry coconut and 1/2 tbs salt.

Preparation:

1) cut thin slices of chicken and chop all the ingredients while remove the stem by the kaffir lime leaves.

2) add coconut milk in the pot together with water, put the curry paste, the kaffir leaves, lemongrass and galangal and let them boil.

3) when boiling, add chicken/ prawns/ tofu, put the seasoning powder/paste, vegetable, sugar, soy sauce or fish sauce and let them back boiling

4) wait for the perfect cooking point of eggplants mainly ( take into account that in Thailand they prefer to eat those crunchy), then add the

green solution

obtained by chili leaves or other (take a look to the curry paste recipe) and stir.

5) add Thai basil, turn off the gas, put in the bowl and garnish with red chili slices.

#greencurry

In the picture my vegetarian version with tofu and potatoes, eggplant, okra, and sponge gourd.

SERVE IT HOT!!!