Gaeng Khiao Wan Gai - Thai Green Chicken Curry
Thai green chicken curry with baby aubergines and snake beans and served with sticky rice.
Cooking Time: 20 Mins
Serves: 4
Author: Paul Brighton
Ingredients
- 600g chicken breasts, cut into strips
- 400ml coconut milk
- 5 red Birdseye chillies, finely sliced
- 100g fresh snake beans, halved
- 15 Thai Pea Aubergines
- 6 kaffir lime leaves, finely sliced
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 1 cup Thai basil leaves
- 2 tbsp vegetable oil for frying
For the paste:
- 4 cloves of garlic
- 2 shallots
- 3cm ginger
- 2 stalks of lemongrass, roughly chopped
- 2 large green chillies, halved
- large bunch of fresh coriander
- 2 tablespoons fish sauce
- Juice of 1/2 lime
To serve:
- Steamed sticky rice
Directions
- Roughly chop all the ingredients for the paste and put in a food blender. Blend into a fine paste.
- Heat the oil in a large saucepan over medium heat and fry the paste for 2 minutes.
- Add the chicken and cook until sealed all over before adding the coconut milk, fish sauce, sugar and lime leaves. Bring to boil then simmer for 7 minutes.
- Add the beans, aubergines and red chillies and cook for a further 5 minutes.
- Serve in a bowl, garnish with with basil leaves and serve with sticky rice.
