Kap Khun Kha - Authentic Thai Green Curry.
Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, kap khun kha - authentic thai green curry. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Kap Khun Kha - Authentic Thai Green Curry is one of the most popular of current trending meals in the world. It's appreciated by millions daily. It's simple, it is quick, it tastes yummy. Kap Khun Kha - Authentic Thai Green Curry is something that I've loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have kap khun kha - authentic thai green curry using 13 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Kap Khun Kha - Authentic Thai Green Curry:
- {Take 10 of stalks ★Cilantro.
- {Make ready 2 of stalks ★Lemongrass.
- {Prepare 15 of ★Hot green chili peppers.
- {Get 1 of packet ★Basil.
- {Make ready 1/2 of ★Onion.
- {Prepare 5 clove of ★Garlic.
- {Prepare 1/4 of Red pepper.
- {Get 1 of Aubergine/eggplants.
- {Prepare 150 grams of Chicken.
- {Take 200 ml of Coconut milk (store-bought).
- {Prepare 200 ml of Water.
- {Get 2 tsp of Pure curry powder (shop bought).
- {Make ready 3 tbsp of 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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