Tuesday, December 3, 2013

Thai Green Curry / gang kiew waan gai

Gang - green / kiew - curry / waan - sweet / gai - chicken

About Thai Green Curry:

Green curry (ThaiแกงเขียวหวานRTGSkaeng khiao wanIPA: [kɛːŋ kʰjǎw wǎːn], literally sweet green curry) is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish, which comes from fresh Thai basil and green chillies. The "sweet" in the Thai name (wan means "sweet") refers to the particular color green itself and not to the taste of the curry. As this is aThai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, "sweet green". The curry is not necessarily sweeter than other Thai curries. Green curries tend to be as hot as red curries or hotter.
The main ingredients for the sauce consist of coconut milk, green curry pasteeggplant (aubergine), pea aubergine, sugar, fish sauce, and Thai basil leaves. The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is made by pounding in a mortar green chillies, shallots, garlic, galangallemongrasskaffir lime peel, coriander root, roasted coriander andcumin seeds, white peppercornsshrimp paste and salt.
When used as part of a dish, the paste is fried in split coconut cream until the oil is expressed to release the aromas in the paste. Oil (preferably coconut oil) is an acceptable alternative if fresh coconut cream isn't available, since canned coconut milk often contains emulsifiers that prevent the oil from splitting. Once the curry paste is cooked, then coconut milk and the remaining ingredients are added along with a pinch of palm sugar and fish sauce. Finally, Thai basil is added just at the end of cooking for fragrance. For added flavour, kaffir lime leaves or phrik chi fa ("sky-pointing chilies", large mild chilies) are often added during cooking, and seafood curries frequently involve julienned krachai (fingerroot/wild ginger/Chinese keys).
Green curry is typically eaten with rice as part of a wider range of dishes in a meal, or with round rice noodles known as khanom chinas a single dish. It can also be served with roti, an Indian style flatbread, similar to the roti canai in Malaysia.


1 can Coconut Milk
1/3 cup vegetable or chicken stock
1/4 cup chopped basil leaves
2 to 3 tablespoons Fish Sauce
1 to 4 tablespoons Green Curry Paste
2 tablespoons brown sugar
1 1/2 cups assorted cut-up vegetables, such as red bell pepper, zucchini, carrots and peas
3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
Cooked Jasmine Rice


MIX coconut milk, stock, basil, fish sauce, green curry paste and brown sugar in medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 15 minutes.
STIR in vegetables and chicken; simmer 10 minutes longer or until chicken is cooked through.
SERVE over cooked Jasmine Rice.

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