Wearing A Sweater Vest Tp A Wedding

Curry Green Thai chicken

Kaeng khwiao wan kay

Clara pointed out to me the other day that there was no recipe green curry on my blog. Very surprised, I was checked by myself to reach the same conclusion herself. This is even more surprising that he is one of my favorite Thai dishes, one of the first for which I looked for a recipe, and on which I have much to say.
You probably know, there are three curry Thai red (Paneng) Yellow (Massaman) and green . I remember for one of my birthdays, I was prepared three curry I then placed side by side to the picture below.
The green curry at Thai is very interesting. The idea is to brown the curry paste and slowly add coconut milk. As in the mixture, coconut milk produces a beautiful green oil, a sign that we must still add a little more coconut milk. We finally get a nice green curry sauce, in which you cook the chicken with baby eggplants. Hmm ... Yummy ..

And here is the picture of the curry made yesterday, a delight.


So it's a very simple dish to prepare, but so powerful that it will not share the table with other dishes. Just a bit of green to rest the palace burned by the hot pepper and a little rice to enhance the flavors of the sauce.

Ingredients (serves 4)

• 500g of chicken breast, skinned and cut into long strips 1 cm wide
• (optional) 5 drumsticks chicken wings or a few pieces of chicken bone cut into pieces 8 small
  
• young round eggplants, cut in quarter
• 450 ml thick coconut milk enough
  
• 20 small "egg eggplant. These are small glass weights that are in fact small eggplant crisp and full of sauce, very pleasant to the bite
• 2 cases of sugar (in Thai Wan means sweet)
  
• 1 small bowl of Thai basil leaves
• 4 cases of green curry paste (we find beautiful in Paris Store)
• 4 lemon leaves (Hout Bay ki Lao, Thai Bay Makrut) folded / rolled on themselves in order to extract more flavor
• 1 piece of red pepper Salt and
  
• Nuoc Mam
• For service, cabbage white, cucumber
  

Preparation

• Cut chicken breast. I'm not a fan of chicken breasts, and I like to add a few pieces of bone chickens. By cons, will be removed when the skin is too oily for a dish that is already well enough with the coconut milk.
• In a wok over medium heat, heat 1 case of peanut oil and heat to the curry paste.
  
• When the dough off a strong smell very irritating to the nose, add a little coconut milk, stirring. As it evaporates, the coconut will form bubbles that will release a small film of green oil. Then add a little coconut, and stir constantly, and continue until you have added half the coconut milk.
• Add the chicken pieces and stir well. Sauté and a good 10 minutes
• Add the remaining coconut milk, lemon leaves and pea eggplant, small eggplants, cut into quarters, and some red pepper flakes. Please ensure that the meat is still submerged, even add water
• Add two cases of powdered sugar, then correct the seasoning with the sauce Nuoc Mam (3 cases are a good start)
• Cover and simmer. The total cooking time will be 20 to 30 minutes
  
• 5 minutes before end of cooking, add the Thai basil leaves.

Service
The curry is served in a large bowl (preferably white) its color is distinctly green because the oil produced by the coconut milk rises to the surface. Beneath the surface, we see rainfall of curry. We will
in a ramekin with Nuoc Mam and some sliced red peppers. The meeting of Nuoc Mam very salty and sweet green curry more work wonders on the palate.
Cut the ball of cabbage into thin strips and arrange these in a little pile hair. Peel the cucumber. Arrange on each plate alongside a cast of fragrant white rice and serve immediately.
This dish is to be accorded to the discerning palate, because whatever is done, the green curry is very spicy.