Think Rice, Think Thailand

 Preparing Thai Green Chicken Curry

By Earl D.C. Bracamonte 

Like the Som Tum Kai Kem, or the Green Papaya Salad with Salted Egg, the Gaeng Kiew  Wan Gai, or Green Curry Chicken, is a Thai staple. While we cook our curry dishes with the yeilow curry powder, the Thais use the green curry paste.

So during a cooking demonstration at the Mango Tree Manila restaurant, organized by the Thai.Trade Center in Manila, for the Kingdom of Thailand's Department of Foreign Trade, the invited chef showed us how to cook the famous chicken curry dish made us sample what he prepared during the demo. 

The cooking demo was also a.way of promoting Thailand's premium rice when served with authentic Thai food.

- Ingredients

70 grams green curry paste

400 ml coconut cream

350 grams chicken breast (sliced)

2 tbsps. vegetable oil

100 ml chicken stock (or water)

5 eggplants

1/4 cup of baby eggplants (optional)

- Cooking instruction

1) Heat the vegetable oil in a sauce pan and stir in the green curry paste until aroma is smelled, then lower the heat.

2) Add half of the coconut cream and bring to a boil.

3) Add the remaining  coconut cream and the chicken stock. Bring to a boil.

4) Add the sliced chicken meat then the vegetables.

5) Season to taste with fish sauce and sugar.

6) Simmer until cooked and garnish the serving dish with basil leaves. Serve with Jasmine rice.