Thursday, 22 October 2020

Thai - Chicken in green curry

 Thai Chicken in Green Curry

Gaeng Khio

often called Gaeng Khio Wan- sweet, the colour of this curry is dependent on the green chillies and other greens used to prepare.  A green curry paste is the basis of the curry. Like every good recipe preparing it at home is the best. Thai pastes are generally hand ground for authentic results, not for all of us. Using a mortar and pestle and a strong arm, one can get a beautiful paste. Nothing a good machine cannot process and yet there is a stark difference. 




Serves 6

The Green curry paste is made up of

4 Roots of the corriander leaf - bottom part of the stalk
4 garlic cloves
2 hearts of lemon grass - the white part at the root of the stalk
ginger 1 tsp
Galangal 1 thumb size grated
zest of a lime
4 green chillies
2 to 6 birds eye Thai chillies green or red - the spice level is intense

2 cup of good chicken stock
400 ml coconut milk or cream 

Add this to your taste if you prefer it more pungent, sweeter or sour. 

1 tsp Tamarind
2 tsp palm sugar
1 tsp shrimp paste
4 small crushed shallots 
2 tbsp fish sauce
Optionally a Japanese soya that is flavourful and not as salty 1 tbsp Tamari

1 1/2 kg chicken pieces

To flavour you will need
Kaffir lime leaves
3 sliced green onions
handful of Thai basil leaves
cupful of bamboo shoots
8 Thai baby eggplant, slit or halved 

For the curry
In a pan heat a touch of oil and sizzle the paste adding chicken stock as needed.

Add 2 tsp of corn flour to thicken allowing the mixture to boil and bubble.
Add the onions and cook for 2 minutes.
Once it is free of lumps add the rest of the chicken stock, coconut milk and flavour the curry with the tamarind palm sugar fish sauce and tamari.

Add the pieces of chicken and vegetables. Cook for 10 minutes after it comes to a boil or until just done.  

Add Kaffir lime leaves, sliced green onions, Thai basil leaves, bamboo shoots,  Thai baby eggplant, 

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