PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Green Thai Curry (Gaeng Keow Waan)
  Back To Index
    Green Thai Curry (Gaeng Keow Waan)


  • 1 can (13.5 fl oz) Chaokoh coconut milk
  • 2 T green curry paste -- (2 to 4)
  • 1 1/2 pound boneless, skinless chicken
  • 1/2 cup small Thai pea eggplants
  • 4 Thai Dragon Chiles
  • 2 T fish sauce to taste
  • 1 t dat palm sugar
  • 1 large handful Thai basil leaves
  • 2 t freshly squeezed lime juice
  • 1 red Chiles, seeded and julienned. -- (1 to 2)
  • Cut chicken into small, 1" pieces. Separate thick coconut milk from thin coconut milk. In a large saucepan or wok, bring 1 cup thick coconut milk to a boil on moderate heat. Continue boiling, stirring vigorously, until the milk thickens and has an oily surface. Do not let milk burn. Add curry paste, and keep cooking and stirring until appearance has changed, about 3-5 minutes. Be sure not to burn the curry. Add the chicken and stir fry until the chicken is whitish in color. Add thin coconut milk gradually, while stirring. Return to gentle boil, then reduce heat. Add Thai pea eggplant, Chiles, fish sauce, sugar, 1/2 of basil leaves, and lime juice and simmer 5-10 minutes until chicken and eggplant are tender. Garnish with remaining basil and red Chiles.

    From: Shantihhh@aol.com
    Posted By: Shantihhh@aol.com, Via: Chile Head Mailing List
    Post Date: Tue, 5 Dec 2000

    *BACK TO THAI*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2004
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA


PepperFool.com