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Geng Keowan Gai - Green Curry Chicken Recipe

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This recipe for Geng Keowan Gai - Green Curry Chicken, by , is from The Mifsud Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracy Schultz
Added: Monday, February 9, 2009


400g chicken breast/thigh, cubed
2-3 tblsps green curry paste
tblsp oil subitable for a frying
1 can (400 ml) coconut cream
2 cups of diced eggplant
6 shredded kaffir lime leaves
bunch of basil
tblsp of fish sauce
tblsp of palm sugar

1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute.
2. Add the coconut cream slowly, and continue to stir. Allow to boil until a thin film of oil appears on the surface.
3. Add the chicken, lime leaves and fish sauce and bring back to the boil, then add the eggplant.
4. Reduce the heat to a simmer until the chicken is cooked through
5. Remove from heat and allow to sit for 5-10 minutes. The sauce becomes creamier and tastier if you allow to cool slightly.
6. Garnish with handfuls of basil, add chilli if you like extra heat, and serve with rice.

Personal Notes:
Personal Notes:
My husband and I were fortunate to be able to live and work in Krabi, Southern Thailand for 12 months in 2003. We had a lovely ‘thai mum’ named Ja Par who looked after us and the recipes I have included are two of our most requested dishes that she would make for us and that I managed to pick up during our stay. Everyone knows a version of Green Curry Chicken, but I thought I would add this recipe with the traditional ingredients and which also shows the order in which I was taught to make it. Don’t feel guilty about buying green curry paste from a bottle. Very few thai families would actually make the paste themselves either, they would just buy it at an open air market instead of the grocery store! The best brand we have found is Valcom.




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