Title: Kai Pad Khiaowan (Chicken Stir-Fried with Green Curry)
Categories: Thai, Chicken, Chile
Yield: 4 servings
2 c Chicken,
-sliced thinly
1 c Bai manglaek
-(sweet basil leaves)
4 tb Hua kathi
-(coconut milk)
3 tb Nam prik khiaowan
-(green curry paste)
3 tb Nam tan paep
-(palm sugar)
3 tb Nam pla (fish sauce)
3 tb Prik ki nu
-(green birdseye chilis)
-thinly sliced
Not all curries are of the "stew-variety" as this recipe proves. This is an
example of the popular "fried curry" style, that produces a dry result,
which blends equally well with rice or noodles.
(chicken stir-fried with green curry paste) Method
In a wok or skillet, over medium heat, warm the coconut milk and add the
curry paste, stirring briskly until it becomes aromatic. Discard any oil
film that forms on the surface.
Add the chicken and stir fry until it just begins to change color.
Add the remaining ingredients, except the basil, and continue to stir fry
until the chicken ia almost cooked through. Finally add half the basil and
stir briefly then transfer to a serving platter.
Dip half the basil in nam jim wan (sweet dipping sauce), and then fry it in
hot oil until crispy, then use to garnish the curry.
Serving & Storage Serve with either rice or noodles."Col. I.F.
Khuntilanont-Philpott"
