Makan Time in Singapore


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

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

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


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.