Thai Green Chicken Curry (Kaeng Khiao Wan Gai)
The muddled pantry
The muddled pantry
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Ingredients

  • 800 g boneless chicken thighs (skinned and chopped)
  • 1 x 400ml tin coconut cream
  • 1 x 400ml tin coconut milk (reserving 2 tbsp of garnish)
  • 2 red shallots, roughly chopped
  • 2 green cardamom pods
  • 4 cm cinnamon stick
  • 2 1/2 tbsp fish sauce
  • 4 fresh kaffir lime leaves
  • 10-15 Thai pea aubergines
  • 1 tbsp green peppercorns
  • Lemongrass skins reserved from the paste (or 1 whole lemongrass stalk, if using a ready made paste)
  • 6 red Bird’s Eye Chillies
  • A couple of sprigs of fresh coriander leaves
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 3 cardamom pods, lightly crushed
  • 1/2 tsp white peppercorns
  • 1 mild green chilli, seeded and chopped
  • As many hot Thai green chillies as you can handle
  • 1/8 tsp ground nutmeg
  • 2 fresh kaffir lime leaves, stalk removed and very finely chopped
  • 4 stalks of lemongrass, outer skins removed and chopped (reserve the outer skins)
  • 4 cm fresh galangal (or ginger), chopped
  • 3 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 tsp coriander root (if available), cleaned and chopped
  • 4 tbsp fresh coriander leaves, washed and finely chopped
  • 1/2 tsp ground turmeric
  • 1/2 tsp Thai shrimp paste

Instructions

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