Gang Keow Wan

One of the most famous and sought after Thai dishes is Thai green curry. Green curry paste, coconut milk, bamboo shoots, chicken, Thai basil, Thai eggplant and the ever present herbs and roots of Thai cuisine (lemongrass, galangal, lime leaves etc), make this curry an unforgettable blend of delights. It is usually prepared quite soupy so a plate of rice is necessary to sop up every intricate drop.

INGREDIENTSNutrition

SERVINGS 3UNITS US

• 3lbs frying boneless skinless chicken, and cut into small chunks

• 4cups coconut milk

• 2tablespoons fish sauce

• 3pieces Laos powder

• 3tablespoons green curry paste(see my recipe)

• 1⁄2cup fresh sweet basil leaves

• 8young fresh lime leaves

• 1⁄2cup green peas

• 7serrano chilies

DIRECTIONS

1. Place your chicken, 2 cups of coconut milk, fish sauce, and laos powder in a wok or large frying pan, and bring to a boil, allowing them to boil until the chicken is cooked and tender.

2. Remove your chicken from the pan with a slotted spoon leaving everything else behind, and put it on a plate and set aside.

3. Allow the milk to continue boiling until it is very thick and"oily".

4. Then take your curry paste, and add it to the pan.

5. Allow this to cook for 3 minutes or so, until everything is smooth and even.

6. Next, take your chicken and return it to the pan, and pour in the rest of the coconut milk, and return entire mixture to a boil.

7. Reduce your heat and allow it to cook for approximately 10 minutes.

8. Finally, add your basil and citrus leaves, peas and serranos, increase your heat and allow it to boil for 5 minutes.

9. Serve immediately

#thaifood #curry #chicken