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Green Curry with Chicken.

Kaeng Khiao Wan Kai


1 lb. (450 g.) beef, cut into 1/2 in. x 2 in. (1 cm. x      2.5 cm.) pieces

3 cups coconut milk

3 tablespoons vegetable oil

1/2 cups green curry paste

1/2 egg plant, chunks

1 potato. boiled, peeled, diced

1/2 cup small round green eggplant

4 leaves kaffir lime leaf, torn

5 green-red spur chilli’s, diagonally sliced

1 cup sweet basil leaf

2 tablespoons fish sauce

1 tablespoon palm sugar

1 ½  cups beef  broth

1 1/2 cups beef broth



Stir-fry chicken thigh fillets in a pot until fragrant. Add one cup of coconut milk, chicken broth to mix over low heat. Use low heat to warm the oil in a saucepan or wok, and then add the green curry paste and sauté until fragrant. Pour cup of coconut milk and continue to stir gently until well mixed. Transfer the curry paste mixture to a chicken broth pot. Add boiled potatoes, egg plant, small round green eggplant, and leave to cooked, then add the remaining coconut milk. Adjust the seasonings as desired using the fish sauce, sugar, kaffir lime leaves, spur chilli’s, sweet basil leaves. Leave until boiling

Kaeng Khiao Wan Kai (Green Curry with Chicken)

Food Thai,  an assortment of dishes
Food Thai, Thai Green Curry Paste