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Recipe Green Thai Curry
By admin | März 9, 2008
Mouthwatering, but hot & spicy: the green Thai curry - Kaeng khiew wan
The green Thai curry is considered as the hottest Thai curry
and the reason for this are the fresh green Thai chilli used for the currypaste.
The translation for “Gaeng khiew wan” is like “green, sweet curry”
Ingredients for 2 persons:
1 package green currypaste
250 ml coconutmilk
approx. 250 gr meat (pork, beef), poultry, fish or seafood in strips or cubes
1-2 kaffir leaves
3-4 Thai aubergine/Thai eggplant (Makeur)
6-8 small Thai aubergine/Thai eggplant (Makeur puang), quartered
salt or fishsauce and sugar or palmsugar to season
1-2 stacks fresh sweet Thai basil “Horapa”
1 red chilipepper for decoration
optional 2-3 ts of thick coconutcream
Preparation:
Heat up the coconutmilk in a pot,
then add the green currypaste
and let it simmer for about 5 minutes, stir well.
Add kaffir leaves and the meat and let it simmer until done.
Add theThai aubergines/Thai eggplants and let it cook few more minutes.
Season the green curry with salt or fishsauce and sugar or palmsuger.
Give horapa leaves(sweet Thai basil) in the whole or roughly chopped over
the Curry and decorate with strips of a red chillipepper.
Who wants, gives a few tablespoons thick coconutcream on top.
To the green Thai curry one serves,
as to many other Thai dishes steamed jasmin rice (fragrant rice from Thailand)
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