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Gaeng khiao wan kai (green chicken curry)

The Thai name of this dish literally means "sweet and sour chicken
curry". There is a very similar recipe for a red curry (Gaeng phed kai)
shall also post.

As always, the quantities are up to you.

Curry Paste
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15-30           fresh phrik ki nu (birdseye chillies)
10 cloves       garlic, chopped
1 teaspoon      chopped galangal
1 tablespoon    thinly sliced lemon grass
half teaspoon   zest of "kaffir" lime (ordinary lime will do)
1 teaspoon      chopped coriander (cilantro) root
5               white pepper corns
1 tablespoon    roasted coriander seeds
1 teaspoon      roasted cumin seeds
a dash          fish sauce
1-2 teaspoon    fermented shrimp paste (kapi)

mix in a moratar and pestle or food processor. Will keep about a month
in a fridge. You can buy commercial green curry paste (Mae Ploy brand is
quite good), but as far as I am aware all commercial pastes contain MSG
and preservatives.

The curry
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6 ounces        chicken (in smallish bite sized pieces)
half a cup of   coconut milk
4 ounces        Thai eggplant (these are small round eggplants)
2               kaffir lime leaves (or a little lime zest)
1 tablespoon    sweet basil
2 tablespoon    fish sauce
1 tablespoon    palm sugar

oil for cooking
1-3 tablespoons of the green curry paste

method
------

cut the chicken up, then briefly fry the curry paste until fragrant,
reduce the heat, add the coconut milk slowly, and continue to stir
whilst cooking until a thin film of oil apppears on the surface.

add the chicken and other ingredients except the eggplant. Bring to a
boil and cook until the chicken begins to change colour. Adjust the
flavors to suit yourself. When it is at a boil again add the eggplant
and continue till the chicken is cooked through.

Serve over rice, or in a serving bowl with other Thai dishes.

Special thanks to - Muoi Khuntilanont.