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Kaeng Khiao Wan Kai

Monday, 26 May 2008

Description

This recipe is courtesy of the Marriott Phuket Resort and Spa. Serve it with rice and Green Papaya Salad, above.

Ingredients

At a glance

Cuisine

Asian

Ingredient

Chicken

Cooking Method

Stir-Fry

Heat Level

Chile

Thai

Meal/Course

Dinner

Main Course

Serves

4 chicken legs
2 tablespoon vegetable oil
3 tablespoons green chile paste
1 cup coconut cream
2 kaffir lime leaves (available in Asian markets)
1 ½ cups coconut milk
1 tablespoon sugar
1 ½ teaspoons fish sauce
½ cup diced eggplant
1/4 cup chopped basil
1 red chile, julienned

Methods/steps

In a pan, fry the chicken legs in 1 tablespoon oil until done. Remove from the heat. In a separate pan, fry the chile paste in the remaining oil until fragrant, stirring constantly. Add the coconut cream a little at a time and cook until the cream begins to have an oily sheen. Place the chicken and lime leaves in the cream and cook for two minutes. Add the coconut milk, sugar, and fish sauce, and eggplant, and bring to a boil. Boil for 1 minute, remove from the heat and add the basil. Garnish with the julienned chile.

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