Thai Chicken Green Curry (Gaeng Kiao Wan Gai แกงเขียวหวานไก่)

Cooking Thai food

This Thai recipe serve 2

Ingredients

1 cup chicken

1 cup coconut thick cream

3 cups coconut milk

3 coriander roots1 tsp. pepper

2 cloves garlic4 tbsp. fish sauce

1/3 cup crisp eggplant

1/3 cup sweet basil

4 red chili peppers (cut diagonally)

1/2 cup sliced diagonally galingale

Paste Ingredients

25 green chili peppers (more or less as you prefer)

1 tbsp. coriander seed

1 tbsp. cumin powder

10 dried peppers

3 red onions5 cloves garlic

2 tsp. minced galangal

1 tsp. salt

1 tbsp. shrimp paste

1 tbsp. sliced lemongrass

1 tsp. sliced kaffir lime skin

1 tbsp. minced galingale (peel off the skin first)

Thai Cooking Instructions

1. Ground all the paste ingredients together and finely. To skip this step you can get instant green curry paste from the store. It's up to you.
However, it is different between fresh paste and packed paste. :)
2. Ground coriander roots, dried peppers and garlic. Then mix it with the chicken.
3. Boil 1 cup of coconut cream with low heat until it's boiling. Add paste and keep stirring until it smells nice.
4. Then, put chicken and add the rest of coconut milk. Cook for 15 minutes. Don't stir.
5. After that, add fish balls, cooked chicken's blood, eggplant, sliced galingale, sweet basil and red chili peppers.
6. Turn of the fire.

Thai cooking Tip!
To make the curry real green, add 1/4 cup sweet basil while you ground the paste.

Thai Satay and Spicy Peanut sauce

Cooking Thai food

Thai Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version. You can of course also make the same recipe with chunks of beef or pork.

This Thai recipe serve 2

Ingredients

1 teaspoon coriander seed

1 teaspoon cumin seed1 tablespoon chopped garlic

1 tablespoon fresh grated ginger1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.

2 tablespoons fish sauce

1 tablespoon curry powerpinch turmeric powderas only a colorant, so very little!8 tablespoons coconut milk

3 tablespoons plam sugar

Thai Cooking Instructions

The chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizing mallet. You can also use a rolling pin.The coriander and cumin are toasted and then crushed in a mortar and pestleThe ingredients are then combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the 10” satay sticks, loosely folding them in half and piercing through the folded meat to forma loose gather.The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade.Cooking should take between 5 and 10 minutes depending on the heat of your cooker.

SpicyPeanut Sauce

Ingredients

4 ounces of roasted (unsalted) peanuts

3-4 cloves garlic, chopped1 ounce chopped onion

1-2 tablespoon red or massaman curry paste

1 teaspoon fish sauce

8 tablespoons coconut milk

4-6 teaspoons lime juice

2-3 teaspoons palm sugar

Thai Cooking Instructions

First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients(except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.

Note use red curry with beef or pork satay, massaman (as above) with chicken.

cucumber sauce

Ingredients

4 tablespoons white vinegar

1 teaspoon sugar

2-3 tablespoons cucumber, very coarsely chopped or sliced

2 shallots (or any variety of purple onion) chopped

3-4 Thai chilies peppers, thinly sliced.

Thai Cooking Instructions

Combine the ingredients, and leave to stand overnight.