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Gaeng Keo Wan Gai - Green Chicken Curry

Yield: 4 servings

Ingredients and directions for this recipe

2 1/2 lb Frying chicken -- boned
And cut into small --
Chunks
2 c "Thick" coconut milk
2 tb Fish sauce -- (Nam Pla)
3 Pieces dried Laos (Ka)
3 tb Green curry paste -- (Krung
Gaeng Keo Wan
2 c "Thin" coconut milk
1/2 c Fresh sweet basil leaves --
(1 tablespoon dried
Substituted)
6 Young citrus leaves -- to 8
2 Pea eggplants; up 2 -- 3
Pong) (optional)
6 Green serrano chillies

In a wok, boil together the chicken, "Thick" coconut milk, fish sauce
and Laos until the chicken is tender. Remove the chicken to a plate
with a slotted spoon and continue boiling until the milk thickens and
becomes oily. Add the curry paste and continue cooking, stirring to
help mix the paste, for a few more minutes. Return the chicken to the
wok when the mixture is smooth and the paste has released its aroma.
Pour in the "Thin" coconut milk and return to the boil. Reduce heat
and simmer for 5 to 10 minutes. Add the basil and citrus leaves, pea
eggplant, and chillies. Increase heat and boil again for 5 minutes.
Serve over rice.

~End Recipe Export- From a new contributor to the category. Keith

See also:
Previous recipe Gaeng Kari Tua (chickpea Curry)
Next recipe Gaeng Keo Wan Gai-thai Green Chicken Curry

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