Kang Keaw Wan Kai (Green Curry with Chicken)

Kang Keaw Wan Kai (Green Curry with Chicken)

Ingredients

1. Chicken Mince                        300 g.
2. Green Curry Paste                  50   g.
3. Coconut Milk                          400 ml
4. Fish Sauce                             2 Tablespoons
5. Salt                                       1 Teaspoon
6. Sugar                                    2 Teaspoons
7. Small Green Aubergine           50 g.
8.  Basil                                      5 g.
9. Chilles                                    2
10. Kaffir (Citrus) Leaves             2

Method

1. Put a medium sized pan on the heat, add the coconut milk and cook for 1 minute.
2. Add the green curry to the pan and stir it untill mixed, bring to the boil.
3. When the curry is boiling, add the chicken mince using a teaspoon. The aim is to make round ball shaped mince balls.
4. Cook for 10 minutes until the chicken is thoroughly cooked.
5. Add the fish sauce, salt, sugar, red chillis, aubergines, citrus leaves, basil (basically all the other ingredients) and stir it for a few seconds over the heat to warm them through.
6. Turn the heat off and serve it warm with hot rice or rice noodle.

If you have trouble method to cooking this book is a good for direction:

Tomyumkung (Thai hot and sour prawn’s soup)

Tomyumkung (Thai hot and sour prawn’s soup)

-          Ingredients

1. Shelled prawns                                3 g.
2. Clear broth                                     3 cups
3. Lemon grass, cut 1 inch pieces, lightly pounded 1 stalk
4. Kaffir lime leaves, torn                      3  g.
5. Coriander roots                               3  g.
6. Tomatoes (small)                             5  g.
7. Canned mushrooms                        1/2 cup
8. Fish sauce                                      4 tablespoons
9. Lime juice                                       4 tablespoons
10. Coriander leaves                              1 tablespoon
11. Toasted chili paste, fried                   2 tablespoons
12. Small chilies, lightly pounded              5  g.

-         Method

      1. Boil the clear broth and add the chopped lemon grass, kaffir lime leaves and coriander roots.    Cover the pot until it begins to boil.

     2.  Add the tomatoes, mushroom and fish sauce and leave to cook. Add he prawns, wait for the broth to boil, remove the pot from the heat.

     3.  Put chili paste and lime juice into a bowl, spoon stir until mixed well, then add the small chilies.

     4. Pour the Tom Yum soup into the bowl and stir gently until well blended. At this point, if required adds additional spices to taste. Sprinkle the coriander leaves and serve while hot.


      Note: If you have trouble finding fresh lemongrass, kafir lime or coriander roots this powder is a good substitute:


   Note: If you have trouble method to cooking this books are a good for direction.