Thai Green Curry Chicken ( Kiew Wan Gai)

Green Curry with Chicken - Gang Kiew Wan Gai 

Green Curry with Chicken - Gang Kiew Wan Gai 

Thai green curry is fiery hot with a hint of sweetness. The curry paste is made with fresh green Thai chili .  Some people even add additional whole fresh pepper to the curry before serving. I'll stick with mild green curry, so I made my own curry paste.

5-6 Servings

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• 1 hole chicken                                                                        

• 6-7 green chili 
• 1 cup coconut milk
• 1 cup of green curry paste
• 1 cup of curry paste (normaly can get in market)
• 6-7 potato
• 4-5 lime
• 2 tablespoons fish sauce
• 6-7 kaffir lime leaves
• 1 tablespoon sugar
• 7 sprigs Thai basil
• 1 cup water
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  Tips and Techniques.

• Green curry should not be sweet like dessert but should have a hint of sweet.
• If you curry paste is old or not quite green, add a few ground  fresh pepper leaves in.  If fresh pepper leaves are not available, use mild leafy green instead. This will give you beautiful fresh green without the heat like chili pepper would.
• Quarter the potato.
  
  
  
  
  
  
  
  
  
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• Cooking:
•  Into a pot over medium heat, pour half of the coconut milk ， green curry paste and normal curry paste，keep stirring in medium heat,at Thai basil.. Keep stirring to prevent bottom from sticking and burning.  You may need to lower the heat if it splatters too much.  Keep stirring until you see greenish oil form. The coconut oil is pulling the color and fragrance out from the spices.  This green oil will be floating beautifully in your curry
• ..Add chicken into the curry mixture.  Stir to coat the chicken for a couple minutes, until it is partially cooked. Add the potato, . Stir more. Add the rest of coconut milk and 1 cup of water. Let it simmer for 10 minutes or until the chicken is fully cooked.  .  Add the seasonings; fish sauce and sugar,salt,red small chili and curry leaves . Let it boil one more time.  When you are ready to serve
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5-6 人份

• 1只 鸡
• 6-7条青辣椒 （自制绿咖喱酱）
• 1 杯普通的咖哩酱（普通巴刹有得卖）
• 1杯 椰奶
• 1-2杯 绿咖喱酱
• 6-7 土豆
• 6-7 咖哩叶
• 2汤匙 鱼露
• 4-5 粒桔子
• 1汤匙， 糖
• 7小枝 泰国罗勒
• 1 杯水
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• 煮法：
• 把锅烧热，倒一点油 ，倒入1 杯普通的咖哩酱，一半的椰子汁和绿咖喱酱 慢火炒，然后加入罗勒叶 。 不断搅拌，防止底部粘。   您可能需要降低火势，如果锅里的咖哩酱溅出太多。   不断搅拌，直到你看到绿色的油状和香味都出来了。把鸡肉 加入咖喱混合里。   搅拌均匀约一两分钟，直到它被半熟，加入土豆 搅拌 再加其余椰奶和1杯清水。 再慢火煮10分钟或直到鸡肉完全熟。  添加调味料， 鱼酱和糖， 盐  ，红色辣椒和咖哩叶 。 让它沸腾一次。 美味的泰式青咖哩鸡，完成。