kang khiao wan kai / แกงเขียวหวานไก่

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</TD></TR><TR vAlign=top><TD width=600 height=288><TABLE id=AutoNumber2 style="BORDER-COLLAPSE: collapse" borderColor=#111111 height=408 cellSpacing=0 cellPadding=0 width="100%" border=0><TBODY><TR><TD width="100%" height=1> </TD></TR><TR><TD width="100%" height=426><TABLE id=AutoNumber5 style="BORDER-COLLAPSE: collapse" borderColor=#111111 height=284 cellSpacing=0 cellPadding=2 width="100%" border=0><TBODY><TR><TD align=middle width="100%" height=123><TABLE id=AutoNumber3 style="BORDER-COLLAPSE: collapse" borderColor=#111111 height=421 cellSpacing=0 cellPadding=0 width=550 border=0><TBODY><TR><TD style="BORDER-RIGHT: 1px solid; BORDER-TOP: 1px solid; BORDER-LEFT: 1px solid; BORDER-BOTTOM: 1px solid" align=middle width="100%" height=47></TD></TR><TR><TD align=middle width="100%" height=254><TABLE id=AutoNumber2 dir=ltr style="BORDER-COLLAPSE: collapse" borderColor=#111111 height=1 cellSpacing=0 cellPadding=0 width="100%" bgColor=#ece9d8 border=0><TBODY><TR><TD dir=ltr style="BORDER-LEFT: 1px solid; BORDER-BOTTOM: 1px solid" width="7%" height=1 rowSpan=15> </TD><TD dir=ltr width="54%" height=1> </TD><TD dir=ltr style="BORDER-RIGHT: 1px solid" width="39%" colSpan=3 height=22 rowSpan=2> </TD></TR><TR><TD dir=ltr width="54%" height=25> Ingredients </TD></TR><TR><TD dir=ltr style="BORDER-BOTTOM: 1px solid" borderColor=#000000 width="54%" height=1> [SIZE=-1]Vegetable oil[/SIZE]</TD><TD dir=ltr style="BORDER-BOTTOM: 1px solid" borderColor=#000000 align=left width="14%" height=1>4</TD><TD dir=ltr style="BORDER-BOTTOM: 1px solid" borderColor=#000000 align=left width="18%" height=1>[SIZE=-1]tbsp.[/SIZE]</TD><TD dir=ltr style="BORDER-RIGHT: 1px solid" borderColor=#000000 width="7%" height=1 rowSpan=9> </TD></TR><TR><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 width="54%" height=1> [SIZE=-1]Coconut milk[/SIZE]</TD><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 align=left width="14%" height=1>2</TD><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 align=left width="18%" height=1>[SIZE=-1]cups or 16 fl.oz.[/SIZE]</TD></TR><TR><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 width="54%" height=1> [SIZE=-1]Green curry paste, (Kaeng khiao wan paste)[/SIZE]</TD><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 align=left width="14%" height=1>3-4</TD><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 align=left width="18%" height=1>[SIZE=-1]heaped tbsp.[/SIZE]</TD></TR><TR><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 width="54%" height=1> [SIZE=-1]Chicken, sliced [/SIZE]</TD><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 align=left width="14%" height=1>1 1/2</TD><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 align=left width="18%" height=1>[SIZE=-1]lbs/ 24 oz.[/SIZE]</TD></TR><TR><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 width="54%" height=1> [SIZE=-1]Fish sauce[/SIZE]</TD><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 align=left width="14%" height=1>3-4</TD><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 align=left width="18%" height=1>[SIZE=-1]tbsp.[/SIZE]</TD></TR><TR><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 width="54%" height=1> [SIZE=-1]Granulated sugar[/SIZE]</TD><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 align=left width="14%" height=1>1</TD><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 align=left width="18%" height=1>[SIZE=-1]tbsp.[/SIZE]</TD></TR><TR><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 width="54%" height=1> [SIZE=-1]Sweet basil leaves, (bai horapha)[/SIZE]</TD><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 align=left width="14%" height=1>1/2</TD><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 align=left width="18%" height=1>[SIZE=-1]cup[/SIZE]</TD></TR><TR><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 width="54%" height=3> [SIZE=-1]Red spur chili peppers, sliced[/SIZE]</TD><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 align=left width="14%" height=3>4-6</TD><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 align=left width="18%" height=3> </TD></TR><TR><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 width="54%" height=1> [SIZE=-1](4 servings) [/SIZE]</TD><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 align=left width="14%" height=1> </TD><TD dir=ltr style="BORDER-TOP: 1px solid; BORDER-BOTTOM: 1px solid" borderColor=#000000 align=left width="18%" height=1> </TD></TR><TR><TD dir=ltr style="BORDER-TOP: medium none" borderColor=#ccffff width="54%" height=25> Directions </TD><TD dir=ltr style="BORDER-RIGHT: 1px solid" borderColor=#000000 width="39%" colSpan=3 height=25> </TD></TR><TR><TD dir=ltr style="BORDER-BOTTOM: 1px solid" width="86%" colSpan=3 height=2>1. Heat up the oil in a pan large enough to hold the curry. Once the oil is hot, lower the heat and add the curry paste and fry the paste over a low heat, separating the lumps as much as possible. Stir constantly and do not let the curry burn.

2. Add a little of the coconut milk to the curry paste to soften the paste making it more spread able. Add more coconut milk saving about half for later use. Bring the sauce to the boil, scraping the bottom of the pot to prevent scorching.

3. Add the sliced chicken and stir. Bring the curry back to a boil and cook the chicken until done. Add the rest of the coconut milk, bring the curry back. to boil and season with fish sauce and sugar. Before serving, add Thai basil leaves and garnish with red spur chili peppers.

4. Serve this dish with rice

</TD><TD dir=ltr style="BORDER-RIGHT: 1px solid; BORDER-BOTTOM: 1px solid" width="7%" height=4 rowSpan=3> </TD></TR><TR><TD dir=ltr style="BORDER-BOTTOM: medium none" width="86%" colSpan=3 height=25>[SIZE=-1]Tips [/SIZE]</TD></TR><TR><TD dir=ltr style="BORDER-TOP: medium none; BORDER-BOTTOM: 1px solid" width="86%" colSpan=3 height=1>Green curry paste is available in most Asian grocery stores and comes vacuum packed or in cans. The amount of chili paste used has to be adjusted depending on the saltiness of the particular paste. Consequently all your seasonings have to be adjusted accordingly. Taste your curry before seasoning with fish sauce or sugar.

All Thai curry pastes contain most of the amazing Thai herbs. They differ from other curries as Thai curry pastes have fresh ingredients rather that dry herbs and spices.

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