Monday, December 25, 2006

Green Curry with Chicken (or Tofu) Kaeng Kiao Waan Gai

Ingredients for chili paste:
2 green hot chilies (Thai chilies)
1 tablespoon chopped shallots
1 teaspoon chopped galangal
1/2 teaspoon chopped kaffir lime rind
1 tablespoon chopped garlic
1 tablespoon chopped lemongrass
1 tablespoon chopped krachai
1/4 teaspoon roasted cumin seeds
1/4 teaspoon roasted coriander seeds
1/2 teaspoon salt

Other ingredients:
1 cup sliced eggplants
1/4 cup smaller pea-like eggplants (makheau phuang)
1/3 cup sliced onion
70 grams sliced chicken (or firm tofu)
1 teaspoon sugar
1 tablespoon fish sauce (or soy sauce for vegetarians)
3 kaffir lime leaves
2 stems sweet basil (horapaa)
1 cup coconut milk
1 cup water

(Chicken can be replaced by beef, pork, fishball, or tofu)

Preparation of green chili paste:
Put the ingredients for the chili paste in the mortar. Pound with the pestle until everything is mixed and ground thoroughly. (hs note: I pound the chilies first, then add the garlic - pound that, add the shallots - pound that, etc. Or I give it all a whirl in the food processor and finish it off with the mortar and pestle).

Preparation of Green Curry:
pour the coconut milk in the wok and heat on low fire. Stir until oil appears. Add 1/2 of the green curry paste and stir until fragrant. Add the chicken (or tofu) and wait until almost done. Put you vegetables in the wok (or pan) and add some water. When everything is cooked, add sugar and fishsauce (or soysauce). Stir and taste. If prefered add some more salt or sugar. Finally, put the sweet basil and lime leaves. Serve with rice.