Kaeng Khiew Wan Gai (Thai Green Chicken Curry)
The same technique and the same base ingredients applies whether cooking a Chicken, Fish or Prawn Green Curry - only cooking times will differ, chicken taking longer than fish and prawns. Serve with steamed jasmine rice or even rice noodles, and perhaps another Thai dish, eg a meat and vegetable or mixed vegetable stir-fry (something not-so-spicy and of a 'dryer' consistency).
(Tip: Thais eat with fork and spoon off plates as opposed to chopsticks and bowls).
Serves 4, with rice and other dishes.
Ingredients:
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2 chicken breast or thigh fillets, cut into 3 cm cubes; OR 4 fillets firm white fish, cut into 3 cm cubes; OR 400g uncooked peeled king prawns |
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2-4 tbspn canola or groundnut oil |
2 tbspn Thai Green Curry Paste |
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1 x 400g can coconut milk |
1 or 2 green chillies, finely shredded lengthwise |
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1 zucchini, sliced in half crosswise then finely shredded lengthwise |
handful of fresh basil or Vietnamese mint, shredded |
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2 tspns fish sauce |
2 tspns white sugar |
Method:
Heat oil in wok until hot and hazy. Add curry paste and stir vigorously, cooking and releasing all the yummy flavours until you see the oil and paste separate out. Add in chicken or seafood and continue to stir, combining lightly with the paste mixture until the colour changes to a more opaque consistency but do not brown.
Shake can of coconut milk before opening to combine the 'milk' with the 'cream' (coconut milk separates in the can) then pour into the wok. Stir to combine paste and chicken/seafood mixture with the coconut milk. Reduce heat to simmer. Add zucchini, chillies, basil or mint and fish sauce and sugar. Taste for flavour (if really not spicy enough add more green chilli - don't add more paste at this stage).
Allow to simmer for 10-15 minutes or so until vegetables are tender, meanwhile steam the rice. The chicken or seafood in this dish benefits from a shorter cooking time (translation: don't cook the fuck out of it).