Gaeng Keow Wan Gai (Thai Green Curry with Chicken)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pour half of the coconut milk into a large pot or wok and bring to a simmer over medium heat, stirring occasionally until the oil separates and rises to the surface, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: The separation of coconut oil indicates the milk has been cooked down and will create a richer curry base.

2. 2

   Add the green curry paste to the simmering coconut milk and stir well to combine. Cook for 2-3 minutes, stirring constantly, until the paste is fragrant.

   Ca. 3 min.

3. 3

   Add the chicken pieces to the pot and stir to coat them thoroughly with the curry paste. Cook for 5 minutes until the chicken is lightly browned.

   Ca. 5 min.

4. 4

   Pour in the remaining coconut milk, add the bamboo shoots, and the Thai eggplants (if using). Bring the curry to a gentle simmer.

   Ca. 3 min.

5. 5

   Season the curry with fish sauce and palm sugar. Stir until the palm sugar is fully dissolved.

   Ca. 2 min.

   Kokkens note: Taste and adjust the seasoning to your preference – it should be a balance of spicy, salty, and sweet.

6. 6

   Add the kaffir lime leaves and continue to simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.

   Ca. 15 min.

7. 7

   Stir in the Thai basil leaves just before serving. Remove from heat immediately.

   Ca. 1 min.

   Kokkens note: Adding basil at the end preserves its fresh aroma and vibrant color.

8. 8

   Garnish with sliced red chilies, if desired, and serve hot with steamed jasmine rice.