Kaeng Khiao Wan Kai
Monday, 26 May 2008
DescriptionThis recipe is courtesy of the Marriott Phuket Resort and Spa. Serve it with rice and Green Papaya Salad, above.
At a glance
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.