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Mrs. Joli Pra's Thai Chicken Curry - Kaeng Kai
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Serves: 4
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Ingredients:
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- 1 lb chicken, sliced in thin strips
- 1/2 lb Chinese long beans or string beans
- 1 1/2 cups coconut milk
- 1 tbsp vegetable oil
- 2 tbsp shallots, chopped
- 3 cloves garlic, chopped
- 1/2 tsp Nirmala's Kitchen Wild Fire Blend
- 2 tbsp fish sauce
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- 3 sprigs whole fresh cilantro, including white parts
- 1 tbsp Nirmala's Kitchen Thai Curry Powder
- 1 tsp Nirmala's Kitchen Chinese Ginger
- 1 tsp Nirmala's Kitchen Ground Cumin
- Salt to taste
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Directions:
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- Slice beans diagonally in 2-inch pieces. Set aside.
- Combine garlic, cilantro, shallot and spices; add a
touch of coconut milk and blend into a paste.
- Heat oil in a pan; saut_ paste, stirring until it is
fragrant. Add chicken and coat well with spice paste.
Pour in remaining coconut milk and fish sauce.
- Bring to a boil and continue cooking until the sauce
thickens a bit; then add long beans. Cook for 3 minutes.
- Serve with regular or Jasmine rice, and garnish with
red peppers.
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