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AUGUST 7

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Thailand Recipes

Gaeng Keow Waan (Thai Green Chicken Curry)

Ingredients:

3 tbsp Vegetable Oil
2 tbsp Green Curry Paste
2 tins Coconut Milk (about 720ml/24fl.oz.)
450g/1lb Boneless Chicken Meat, cut into large cubes
240ml/8fl.oz. Chicken Stock
200g/7oz Baby Sweetcorn
75g/3oz Straw Mushrooms (or other type of mushroom )
200g/7oz Bamboo Shoots
5 Kaffir Lime Leaves
Fish sauce to taste
10 fresh Basil Leaves

Preparation:

1. Heat the oil in a large saucepan, add the curry paste plus the cream off the top of the coconut milk and fry until the oil separates.

2. Add the chicken and sauté for about 1 minute over medium high heat.

3. Add the remaining ingredients, except basil leaves, bring to simmering point then reduce heat and simmer for 30 minutes stirring from time to time.

4. Just before serving, stir in basil leaves. Serve hot.

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