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| A favorite dish in thai restaurants around the world, geang khiao wan gai means "green sweet curry", the sweetness deriving from the coconut milk and palm sugar. It is also deliciously hot and aromatic thanks to the green chilli, peppercorns, kaffir lime leaves, and sweet basil, and salty through the shrimp paste and fish sauce. |
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| Ingredient |
| 200 ml (7 fl oz) coconut cream, plus 1 tablespoon to garnish |
| 1 tablespoon Green Curry Paste |
| 4 kaffir lime leaves, torn |
| 300 g (10 oz) chicken breast fillets, sliced |
| 4 tablespoons fish sauce |
| 2 teaspoons palm sugar |
| 400 ml (13 fl oz) Coconut Milk |
| 3 Thai aubergines, quartered (or green beans or fresh green peas) |
| 2 long red chillies, sliced diagonally |
| Handful of Thai sweet basil (reserve a few leaves to garnish) |
| Preparation |
| Heat the coconut cream in a medium saucepan over a low heat. Add the green curry paste and stir, cooking for about 4-5 minutes until the green curry paste oil separates and rises to the surface. |
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Add the kaffir lime leaves and the chicken slices to the pan. Cook, stirring, for 2 minutes then add the fish sauce, palm sugar, coconut milk and the thai aubergines. Boil (uncovered) for a further 7 minutes until the chicken is cooked, stirring often to prevent sticking and burning. |
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Add the sliced chillies and basil, stirring together for about 1 minute. Serve the curry in a bowl, garnished with 1 tablespoon of coconut cream and the reserved basil leaves. |
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Hot
Serves 4 as part of a Thai meal
Preparation and cooking time: 30 minutes |
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