Khanom Chin Kaeng Keow Wan Kai

Ingredients :
  • Vegetable oil 4 Tbsp.
  • Coconut milk 500 ml (~2 cups or 16 fl.oz.)
  • Green curry paste, (Kaeng khiao wan paste) 3 - 4 heaped tbsp.
  • Chicken, cut pieces 750 gm  (1 1/2 lbs)
  • Fish sauce 3 - 4 Tbsp.
  • Granulated sugar 1 Tbsp.
  • Sweet basil leaves, (bai horapha) 1/2 cup
  • Red spur chili peppers, sliced 4 - 6

  1. Heat up the oil in a pan large enough to hold the curry. Once the oil is hot, lower the heat and add the curry paste and a little of the coconut milk. Heat the mix over a low heat, separating the lumps as much as possible. Stir constantly to prevent sticking to the base of the pan or wok. 
  2. When the surface shows a shimmer or the sides of the paste display the oil, then add about half the coconut milk.
  3. Bring the sauce to the boil, scraping the bottom of the pot to prevent scorching.
  4. Add the chicken pieces and stir. Bring the curry back to a boil and cook the chicken until done. Add the rest of the coconut milk, bring the curry back to boil and season with fish sauce and sugar. 
  5. Other vegetables may be added to this but generally just the chicken is adequate with the carbs of the noodles.

Before serving, add Thai basil leaves and garnish with red spur chillies.
Serve this dish  spooned over some freshly prepared khanom chin, or thin rice noodles which come as a dried product like pasta. The directions for cooking will be on the packaging. Nguan Soon is a recommended brand name.