Serving
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Green Curry   (Chicken / Beef / Shrimp / Fish / Potato)
Thailand - Central - Gaeng Kiow Wamn Gai
Serves
Effort:
Sched:
DoAhead:		 2 main  
**
45 min
Part		 This classic Thai curry is most commonly made with chicken, but also with beef, shrimp and fish. Just substitute an equal weight of the ingredient you wish to use. For a vegetarian version you can use potatoes. See Note-5 for options hints.





12
6
3
2
1-1/2
2
14
1
1/4
-------
oz
oz


T
T
oz
T
t
---
Chicken thigh meat.
Eggplant (1)
Kaffir Lime leaves (2)
Chili red (3)
Oil
Green Curry Paste (4)
Coconut Milk
Fish Sauce
Salt
-- Garnish
Thai Basil Leaves
    Prep   -   (15 min)
  1. Cut boneless skinless CHICKEN into bite size strips.
  2. Cut EGGPLANTS. If small green Thai eggplants, stem and cut in half lengthwise, quarter if larger. If long thin eggplants split in half lengthwise and cut into 3/4 inch lengths. Keep in water acidulated with a little citric acid or lemon juice until needed.
  3. Roll up LIME LEAVES tightly and cut into fine threads. Chop the threads into shorter pieces.
  4. Core CHILIS and slice thin diagonally.
  5. Remove BASIL LEAVES from stems and start soaking in cold water.
    6. Run   -   (20 min)
  6. In a spaceous sauté pan heat Oil over moderate heat and stir in Curry Paste. Fry stirring until aromatic and well distributed in the oil.
  7. Stir in the Chicken and fry stirring a couple of minutes until well coated with the paste and all raw color is gone.
  8. Stir in Coconut Milk, Lime Leaf, Fish Sauce and Salt. Simmer until chicken is done, about 10 minutes.
  9. Stir in Eggplant and continue to simmer until just tender but not mushy. Stir in Red Chili for just the last minute.
  10. Serve warm with drained Basil Leaves sprinkled over, and with plenty of Jasmine rice.
NOTES:
  1. Eggplant:   If the small Thai (usually green and white) eggplants are available, use them cut lengthwise into quarters. Otherwise, use small Indian eggplants, or any any long thin eggplant split in half lengthwise and cut into 3/4 inch lengths. Do not peel unless you use Globe eggplants. For details see our Eggplants page.
  2. Kaffir Lime Leaves:   These come two to a stem, one large and one smaller. If you don't have these use some lime zest - green only - not the same but something. For details see my Kaffir Lime page.
  3. Chilis:   Fresnos are what we use around here, but Holland Red are also fine (and more "authentic"). See my Chili Page for details.
  4. Green Curry Paste:   This is one of the essential Thai curry pastes - and the hottest of the bunch. Different brands and recipes vary, but the amount in this recipe is scaled for our Green Curry Paste which is pretty hot.
  5. Options:   If using fish, fry the fish separately and stir in at the last moment so it doesn't break up.
    If using beef, blanch in boiling water over high heat until it foams up, then drain and rinse (to keep the curry a nice color).
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
smo_grncurry1 051113 r 090307 r 110130 rt21
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