<h1 class="pgc-h-arrow-right" data-track="1" >gaeng Khiao Waan Gai (Thai green curry chicken).</h1>
<h1 class="pgc-h-arrow-right" data-track="59" > bright, spicy, and delicious Thai green curry. </h1>
Mixing a small amount of coconut oil with coconut milk ensures that the mixture "cracks" during cooking, allowing the curry paste to be fried in coconut oil, giving off a rich aroma.
Coconut milk and palm sugar create a subtle background sweetness that doesn't affect the spicy and salty taste of the curry.
Gaeng khiao waan gai, or green chicken curry, is one of the most famous and popular Thai curries in the world. Part of what pleases the crowd is a rich coconut milk curry is its balance: spicy, but not too spicy; it's sweet, but not too sweet; the richness of coconut milk complements the relative lean flesh of the chicken. Curry takes its name from the green peppers used to make prik gaeng khiao waan, a curry paste that forms the basis of curry paste and also contains fresh spices such as lemongrass, galangal, garlic and shallots, as well as dried spices and shrimp paste. (Curry paste is essentially the same as red curry paste, prik gaeng phet, used to make red curry or gaeng phet, except that it uses green peppers instead of dried red peppers.) ）
Like many Thai dishes, there is a lot of speculation about its origins. According to Hanuman Aspler, a Thai food scholar and one of my mentors, green curry is a relatively new type of Thai cuisine that probably originated in the kitchens of Thai aristocrats sometime in the 1920s. When examining historic Thai recipes, Aspeller barely mentions green curries, only red curry. While there is no clear answer as to why green chili peppers are used instead of red peppers to make green curry paste, some speculate that this substitution is due to the influence of Indian-style curries.
However, in historical and current recipes, as well as in many articles, there is a lot of debate about how green curries should be seasoned. Many people see the name of the curry and think that the curry should be very sweet, this is what they add a lot of sugar to finish, and it is very green, they add coriander leaves and spinach leaves to the curry sauce to complete, as "khiao" means green, "waan" means sweet. But, as Hanuman explains, "khiao waan" is based on the word "aawn waan", meaning soft green – it has nothing to do with sweetness – because this curry is essentially a gaeng phet (red curry), and so should its flavor characteristics: it should be very tasty and spicy due to the curry sauce and plenty of fish sauce,
The dish itself is quickly ready – provided you make prik gaeng khiao waan in advance, or you use a store-bought curry paste – and follow the standard cooking routine for most coconut milk curries. The curry paste and coconut milk are cooked until the moisture of both evaporates, causing the coconut milk emulsion to crack or "crack" and the fat to separate from the solids. At this point, the paste begins to be fried in coconut oil, enhancing the fat-soluble volatile aroma of chili peppers, dry spices and fresh spices. This process deepens the flavor of the curry paste and brings them into the finished dish.
To taste with fish sauce and palm sugar, add chicken thigh chunks and cauliflower lime leaves, add more coconut milk diluted with water, then simmer the curry over a low heat. This diluted coconut milk blend mimics the texture of hang gati (the "tail" of coconut milk or second or third pressing), which is lighter and more subtle in taste (sometimes also called coconut cream) compared to the thick hua gati or the "head" of coconut milk, "cracking" or breaking in the first frying step of curry preparation. After the chicken is just cooked, add the small Thai apple eggplant to the mixture. Eggplants are crisp and slightly bitter, and together with tender chicken, they provide texture contrast and a little respite from the heat and shock of spicy curries.
This is a thick, tangy green curry that can be used as part of a meal and pairs particularly well with cooked jasmine rice, fried fish or omelettes, spicy and sour soups (such as Tom Yum soup) or simple stir-fry dishes. Fried like galam plee pad nam pla (stir-fried cabbage with fish sauce and garlic).
<h1 class="pgc-h-arrow-right" data-track="90" > ingredient recipes</h1>
1 1/2 cups (355 ml) full coconut milk, as in Aroy-D, separated (see Notes)
10 fresh or frozen lime leaves, separated
2 tablespoons (30 ml) virgin coconut oil
4 ounces (1/2 cup; 115 grams) homemade or store-bought green curry paste
1 tablespoon plus 2 teaspoons (35 g) palm sugar
3 tablespoons (45 ml) fish sauce
1 lb (450 g) boneless skinned chicken thighs, cut into 2-inch pieces
Kosher salt
5 Thai eggplants (approx. 5 1/4 oz; total 150 g), destemmed, cut into 4 aliquots and placed in a small bowl of water (see Notes)
1 cup (approx. 1 ounce; 30 g) fresh sweet basil leaves (aka Thai basil)
Cooked jasmine rice, serve
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In a small bowl, stir together 1/2 cup (120 ml) of coconut milk and 1/2 cup (120 ml) of water; set aside the diluted coconut milk mixture. Remove from the lime leaves and discard the midrib; set aside the 8 leaves. Stack the remaining 2 lime leaves, fold them in half laterally, and cut into thin wires; place them separately.
In a 3-quart pan, mix coconut oil with 1/2 cup (120 ml) coconut milk and simmer over medium heat. Cook often stirs with a rubber spatula until it thickens slightly, about 1 minute.
Add the curry paste, stir vigorously to mix, then scrape the sides of the pan with a rubber spatula to allow the sauce to blend completely. Heat the heat to medium height and stir and scratch constantly until the paste mixture begins to spit out (indicating that the water has been cooked and the mixture has begun to fry in coconut oil), about 1 minute. Turn the heat back to medium and continue cooking while gradually adding the remaining 1/2 cup (120 ml) coconut milk in 2 tablespoons (30 ml) increments until the sauce darkens slightly and the fat begins to separate from the curry paste, 5 to 6 minutes.
Add fish sauce and palm sugar and stir until palm sugar is completely dissolved for about 30 seconds. Season gently with salt on all sides of the chicken, add the remaining pan of whole lime leaves, stir well and spread the curry sauce mixture. Add the reserved diluted coconut milk mixture and simmer over low heat. Cook, stirring occasionally, until the chicken is cooked, tender and slightly thickened by the liquid, about 10 minutes.
Add the eggplant and continue to cook, adjusting the heat as needed to keep the heat on until the eggplant has just been cooked but still has some bite marks, about 3 minutes. Remove from heat, add sweet basil, stir until wilted and merge.
Transfer the curry to a large bowl or separate between separate bowls and garnish with retained lime leaves cut into thin slices. Serve with cooked jasmine rice.
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