Green Curry Coconut Chicken (Kaeng Khieu Wan Gai) Recipes

Ingredients :

1.1 kg chicken, without giblets

575ml canned coconut milk

425ml chicken stock

2 lime leaves

Green curry paste

2 tsp coriander seeds

1/2 tsp caraway or cumin seeds

3-4 medium green chilies, finely chopped

4 tsp sugar

2 tsp salt

1 piece lemon grass, 7.5 cm or 3 in long

1 piece galingal or fresh ginger, 2cm or 3/4 in long, peeled and finely chopped

3 cloves garlic, crushed

4 shallots or 1 medium onion finely chopped

1 piece shrimp paste, 2cm or 3/4 in square

3 tbsp coriander leaves, finely chopped

3 tbsp fresh mint or basil, finely chopped

1/2 tsp nutmeg powder

2 tbsp vegetable oil

350g sweet potatoes, peeled and roughly chopped

350g winter squash, peeled, seeded and roughly chopped

115g French beans, topped, tailed and halved

1 small bunch coriander, shredded to garnish

Method :

To prepare the chicken, remove the legs, then separate the thighs from the drumsticks. Separate the lower part of the chicken carcass by cutting through the rib section with kitchen scissors. Divide the breast part in half down the middle, then chop each half in two. Remove skin from all pieces and set aside. Strain the coconut milk into a bowl, reserving the thick part. Place the chicken in a stainless steel or enamel saucepan, cover with the thin part of the coconut milk and the stock. Add the lime leaves, and simmer uncovered for 40 minutes. Remove the chicken from the bone and set aside. Dry fry the coriander and caraway or cumin seeds. Grind the chilies with the sugar and salt to make a smooth paste. Combine the seeds from the wok with the chilies, the lemon grass, galingal or ginger, garlic and shallots, then grind smoothly. Add the next 5 ingredients. Place a cupful of the cooking liquid in a large wok. Add 4-5 tbsp of the curry paste to the liquid according to taste. Boil rapidly until the liquid has reduced completely. Add the chicken stock, chicken meat, sweet potatoes, squash and beans. Simmer for 10-15 minutes until potatoes are cooked. Just before serving, stir in the thick part of the coconut milk and simmer gently to thicken. Serve decorated with the shredded coriander.

The recipe given here for green curry paste is a complex one and therefore takes time to make properly. Pork, prawns (shrimp) and fish can all be used instead of chicken, but cooking times must be adjusted accordingly.

Serves 4 - 6

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