Gaeng Khio Wan Kai (Green Chicken Curry)

Posted by WingsFan91 at recipegoldmine.com 11/14/2001 6:24 pm

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).

As always, the quantities are up to you.

Curry Paste :
15 to 30 fresh phrik ki nu (birdseye chiles)
10 cloves garlic, chopped
1 teaspoon chopped galangal
1 tablespoon thinly sliced lemon grass
1/2 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
Dash of fish sauce
1 to 2 teaspoons fermented shrimp paste (kapi)

Mix in a mortar 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-size pieces)
1/2 cup 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 tablespoons fish sauce
1 tablespoon palm sugar

Oil for cooking
1 to 3 tablespoons 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 appears on the surface.

Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color. 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.