Gaeng Keow Wan
yum soup, I would guess that green chicken curry, is the best known Thai
dish in the western world. It tends to be very popular with those who
can't take the fieriness of the tom yum.
rich in coconut, so much as you might love it, don't eat it too often if
you are worried about putting on weight.
Ingredients to serve 4 people
500gm deboned and chopped into bite sized pieces, coconut milk 750ml,
large makur 500gm,
krachai 50gm, 1 stalk
bai horapa, 2 large red
chilies, 2 large green chilies,
prik kee noo
30gm, garlic 50gm,
lime zest 2gm, 10 white peppercorns, 5 shallots, coriander seeds 2gm, 3
coriander roots, kapi 3gm, chicken stock 750ml,
bai makrud 5, 2 lemongrass stems, 2 pinches salt, sugar 15gm,
nam pla 20ml.
the stalks from the makur and cut each one into quarters and then put
them in a bowl of cold water to soak.
krachai up finely. Cut the large green and red chilies into strips. Cut
up the bai horapa and the bai makrud.
prik kee noo, the peeled whole shallots and the peeled garlic cloves and
the coriander seeds in a wok with no oil. Heat and move around.
from the heat and pound together with the lemongrass, kaffir lime zest,
the coriander roots and salt, in a pestle and mortar, finally add in
the kapi and pound that as well.
half of the coconut milk in a wok until it starts to thicken, add in the
contents of the mortar and cook for 10 minutes.
the chicken and cook for 5 more minutes, stirring to prevent burning.
Add the remainder of the coconut milk and the chicken stock.
nam pla, the sugar, the krachai the sliced chilies, and bring back
to the boil and continue cooking for 5 minutes.
the makur and cook for five more minutes.
from the heat and stir in the bai makrud and bai horapa.
a deep bowl and serve.
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WEIGHTS & MEASURES
2 Pints = 1 liter
1 Floz = 30 ml
2 Lbs = 1 kg
1 Oz = 30 gm
1 Inch = 2.5 cm
These are very approximate,
don't use them for your children's home work, but they are good enough for