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The ingredients needed to make Kap Khun Kha - Authentic Thai Green Curry:
- Get 10 stalks ★Cilantro
- Get 2 stalks ★Lemongrass
- Provide 15 ★Hot green chili peppers
- Take 1 packet ★Basil
- Get 1/2 ★Onion
- Take 5 clove ★Garlic
- Provide 1/4 Red pepper
- You need 1 Aubergine/eggplants
- Prepare 150 grams Chicken
- Use 200 ml Coconut milk (store-bought)
- You need 200 ml Water
- Take 2 tsp Pure curry powder (shop bought)
- Prepare 3 tbsp Fish sauce
Instructions to make Kap Khun Kha - Authentic Thai Green Curry:
- Make green curry paste with the ★ ingredients.
- Wash the cilantro well and chop roughly. Use the roots as well. Use only 5 cm from the root of the lemongrass. Remove the stem of the hot green chili peppers. Leave some basil for garnishing, and chop the rest. Roughly chop the onion.
- Blend all the ★ ingredients in a food processor.
- When it's smooth, the paste is done.
- Roast the red pepper until the skin is blackened, and remove the skin. Slice thinly and put aside on a plate.
- Cut the aubergine into large bite size chunks using a rolling cut. Cut the chicken into bite sizes.
- Heat 3 tablespoons of vegetable oil (not listed) in a wok. Heat until it starts smoking, then add the aubergine and stir fry until lightly brown.
- Add chicken and stir fry.
- Add green curry paste (3 tablespoons) and fry for 1~2 minutes.
- Add water and coconut milk. Bring it to the boil, reduce the heat to low and simmer for 2~3 minutes until smooth.
- Transfer to a serving bowl. Put the red pepper strips and basil on top.
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