Kap Khun Kha - Authentic Thai Green Curry.
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Ingredients - Kap Khun Kha - Authentic Thai Green Curry:
- Require 10 - stalks ★Cilantro.
- Provide 2 stalks ★Lemongrass.
- Need 15 of ★Hot green chili peppers.
- Give 1 for packet ★Basil.
- Require 1/2 for ★Onion.
- Need 5 clove for ★Garlic.
- Give 1/4 of Red pepper.
- Need 1 for Aubergine/eggplants.
- Give 150 grams of Chicken.
- Give 200 ml for Coconut milk (store-bought).
- Require 200 ml of Water.
- Prepare 2 tsp - Pure curry powder (shop bought).
- Require 3 tbsp for Fish sauce.
Kap Khun Kha - Authentic Thai Green Curry step by step:
- Make green curry paste with the ★ ingredients..
- Wash the cilantro well and chop roughly. Use the roots as well. Use only 5 cm from the root of the lemongrass. Remove the stem of the hot green chili peppers. Leave some basil for garnishing, and chop the rest. Roughly chop the onion..
- Blend all the ★ ingredients in a food processor..
- When it's smooth, the paste is done..
- Roast the red pepper until the skin is blackened, and remove the skin. Slice thinly and put aside on a plate..
- Cut the aubergine into large bite size chunks using a rolling cut. Cut the chicken into bite sizes..
- Heat 3 tablespoons of vegetable oil (not listed) in a wok. Heat until it starts smoking, then add the aubergine and stir fry until lightly brown..
- Add chicken and stir fry..
- Add green curry paste (3 tablespoons) and fry for 1~2 minutes..
- Add water and coconut milk. Bring it to the boil, reduce the heat to low and simmer for 2~3 minutes until smooth..
- Transfer to a serving bowl. Put the red pepper strips and basil on top..
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