Green Curry

Click to Enlarge	Green Curry (Chicken, Beef, Shrimp, Fish, Potato) Thailand - Central - Gaeng Kiow Wamn Gai
	Serves Effort: Sched: DoAhead:	2 main ** 1/2 hr Yes		This classic Thai curry is most commonly made with chicken, but also with beef, shrimp and fish. For a vegetarian version you can use potatoes too. If using fish, fry the fish separately and stir in at the last moment so it doesn't break up.

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

oz
oz

c
T
T
c
T
t

Chicken thigh meat.
Eggplant Thai (1)
Kaffir Lime leaves (2)
Chili red (3)
Thai Basil leaves
Oil
Green Curry Paste
Coconut Milk
Fish Sauce
Salt

Prep

Run

In a sauté pan heat OIL over moderate heat and stir in Curry Paste. Fry stirring until aromatic and well distributed in the oil.
Stir in the Chicken and stir fry a couple of minutes until well coated with the paste.
Stir in Coconut Milk, Lime Leaf, FISH SAUCE, Salt and Eggplant (if Thai, a little later for others, see Note-1). Simmer for 10 minutes or so until chicken and eggplant are tender. Stir in Red Chili for the last minute.
Sprinkle Basil Leaves over the curry and serve warm with plenty of Jasmine rice.

NOTES:

Eggplant: Thai eggplants are green and golf ball size. If you don't have them use Indian eggplants which are egg size and purple or white but cook just a bit less. Lacking those use Japanese or Italian eggplant and cook even less.
Kaffir Lime leaves: come as pairs on a single stem so this recipe calls for three half pairs. Use some grated lime zest if you don't have these.
Chili: medium hot such as Holland Red or Fresno . See Chilis for more information.
Sometimes I don't want to open a whole can of Coconut Cream) so I'll skim the heavy stuff off the top of an unshaken can of Coconut Milk and add about 1/4 the volume of oil.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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