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THAI FOOD PRODUCTS
  CURRY    
     
CURRY DESSERT NOODLE FRY SOUP STEAM GRILL
 
 
GREEN CURRY WITH CHICKEN
GAENG KHIAO WAN


Delicious Central Thai’s green curry with nice mixture of green chilli and sweet basil.
 
     
 
INGREDIENTS
 
RATIO
SLICED CHICKEN BREAST
  250 G.
 COCK KIAO WAN (GREEN) CURRY PASTE
  3 TBS.
 COCK COCONUT MILK
  1 CUP
CRISP EGGPLANT (QUARTER-CUTTED)
  4
 SWEET BASIL LEAVES
  1/2 CUP
COCK RED CHILLIES
  4
 COCK FISH SAUCE
  2 TBS.
SUGAR
  1 TBS.
WATER
  1/2 CUP
 
     
 
PREPARATION
1. Fry green curry paste with half of the coconut milk in low heat. If green curry is too dry, add little water to soften.

2. Add chicken and stir-fry until the chicken is cooked.

3. Bring to a boil, add the remaining coconut milk, water and crisp eggplants.

4. Adjust the seasoning with sugar, fish sauce, sweet basil leaves and red chillies.

 

 

 
 

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