Kang Khiao Wan Gai (Curry Vert au Poulet)
Serves : 4 people
Preparation : 30 minutes
Cooking : 20 minutes
Ingredients
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10.6 oz of chicken breasts For vegetarians, this can be replaced with tofu or mushrooms
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1 green curry paste Adjust the amount according to the instructions on the jar; be careful, the dish might become inedible if you use too much!
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8 Thai eggplant
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2.1 cup of coconut milk
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6 kaffir lime leaves if unavailable, lime leaves
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4 finger ginger cut into strips
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1 fish sauce "nam-pla," also known as "nuoc-mam" in Vietnam
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2 tamarind paste
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20 sweet Thai basil at least
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10.6 oz of jasmine rice
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sunflower oil or peanut
Instructions
Cut the eggplants in half, slice the chicken, tear the kaffir lime leaves in half, cut the ginger into strips, and set aside. Cook the rice.
Pour a little oil into a wok or cast-iron skillet over medium heat. Add the curry paste and stir constantly until it becomes fragrant.
Add the chicken and sauté until it turns white (don't overcook it, or it will be dry in the end).
Add the coconut milk, kaffir lime leaves, ginger, eggplant, sugar, tamarind paste, and fish sauce. Stir well until the tamarind paste is dissolved.
Reduce the heat, cover, and simmer for 10 minutes, until the eggplant and chicken are cooked through and the sauce has thickened.
Add the basil (keeping the leaves whole) just before removing from the heat, and give it a stir.
Serving suggestion: Serve in individual bowls placed on a plate, with the rice arranged on the plate using an upside-down ramekin for a nice presentation!