Thai Green Curry (Gaeng Kieow Waan)
"Another great recipe from "Round-eye Thai""
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄2 lb chicken breast, or
- 1⁄2 lb chuck tender roast
- 1 (4 ounce) can green curry paste
- 1 (19 ounce) can coconut milk
- 1 cup bamboo shoot
- 1 Chinese eggplant, peeled and cut into bite sized pieces
- 1 green bell pepper, sliced or
- 1 red bell pepper, sliced
- 1⁄4 cup Thai basil
- 1⁄4 cup fish sauce
- 1⁄2 cup sugar
- 1 tablespoon vegetable oil
directions
- Prep all vegetables and meats placing the eggplant in a bowl of icy water with a little kosher salt to keep from browning until needed.
- Saute the green curry paste with oil over medium heat until fragrant, add 1/2 can of coconut milk and stir slowly until the oil surfaces.
- Add the chicken or meat of choice, and continue cooking until it's almost done.
- Add the remaining 1/2 can coconut milk, sugar and fish sauce. Bring to a boil.
- Add bamboo shoots cook a few minutes more, occasionally stirring.
- Cook eggplant and bell peppers last adding the Thai basil about 1 minute before removing curry from heat.
- Serve with jasmine rice or Thai sticky rice.
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RECIPE SUBMITTED BY
Ian Magary
Gardnerville
Retired Navy Deepsea Diver (11 yrs) then Explosive Ordnance Disposal (14 yrs). I love to cook, especially with my children! We make some fantastic creations! Married to a wonderful woman, Kimberly Anne Magary and reside in the eastern Sierra Nevada mountains.?
