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Palisa Anderson's green curry of chicken (gaeng keow wan gai)
GOURMET TRAVELLER28Ingredients
2Hours
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Ingredients
US|METRIC
7 SERVINGS
- 40 grams lard (or sunflower oil)
- 425 mL coconut cream (canned, unshaken)
- 250 mL coconut milk
- 1 whole chicken (1-1.5kg, cut into 12 pieces)
- 250 mL chicken stock
- 75 mL fish sauce (or to taste)
- 2 Tbsp. palm sugar (soft)
- 10 eggplant (apple, quartered and placed in acidulated water)
- 3 Thai eggplants (long green silken, cut into 4cm chunks and placed in acidulated water)
- 1 1/2 cups eggplant (see note, trimmed and placed in acidulated water)
- 15 makrut lime leaves (deveined and torn)
- 4 red chillies (long, whole or thinly sliced, optional)
- 2 1/2 cups Thai basil (loosely packed, with flowering tops)
- jasmine rice
- rice noodles
- 10 white peppercorns (dry-roasted)
- 2 tsp. coriander seeds (dry-roasted)
- 1 tsp. cumin seeds (dry-roasted)
- 6 grams galangal (1cm piece, thinly sliced)
- 1 lime (makrut, coarsely chopped)
- 1 lemongrass stalk (white part only, thinly sliced)
- 4 shallots (coarsely chopped)
- 10 green chillies (long, coarsely chopped)
- 15 chillies (green birdseye, coarsely chopped)
- 1 head garlic (cloves coarsely chopped)
- 5 coriander roots (coarsely chopped)
- 1 tsp. shrimp paste
- 1/2 cup leaves (birdseye chilli, optional)
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