Tuesday, August 25, 2015

Kaeng Kiaw Wan Gai x Green Curry Chicken

1 packet of Lobo Green Curry Paste
300ml Kara Coconut Cream
400ml of water
1 teaspoon of fish sauce
2 carrots, peeled and cubed
2 round brinjals, cubed
1 lemongrass, pounded and chopped
1 teaspoon cooking oil
300g chicken parts
Kaffir lime leaves
Thai Basil

There are many Thai curry pastes out there in the market but the Lobo brand is very frequently purchased by Singaporeans on travels to Bangkok. And of course I contributed to the trend. I got a ten pack of this paste and gave most of it away save for this last packet. 

In the light of the recent bombing incidents and ongoing bomb threats, I decided to give this dish a go as a timely reminder to #prayforBKK.

Heat up the pan and add cooking oil. Once heated, fry the lemongrass (which I figured would be better in the whole stalk for the next attempt since all the lemongrass pieces were getting caught in every mouthful of curry). Add the curry paste and stir fry it for a little before adding in the coconut cream (It recommends for coconut milk actually but I used cream because that's what I bought without checking, oops). Depending on the consistency of the gravy that you like, I added 400ml of water (also to cut down on the spice factor a little, this paste can get pretty spicy for people who can't take heat well). Add in carrots to bring to a boil before adding in the chicken parts and lastly the brinjal. Add 1 teaspoon of fish sauce, kaffir lime leaves and thai basil. Bring it to a boil before leaving it to simmer on low heat to ensure all the vegetables and meat have been cooked through. :)

Keep praying for Bkk even as you enjoy this simple Thai curry.
From our kitchen to yours,
Brenda x

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