Recipe: Delicious Kap Khun Kha - Authentic Thai Green Curry

Kap Khun Kha - Authentic Thai Green Curry. Great recipe for Kap Khun Kha - Authentic Thai Green Curry. So I decided to make green curry paste myself. You can freeze the leftover green curry paste.

Stir fried shrimp with curry powder, milk, chili oil, broccoli, onion, carrot green onion, baby corn, celery, egg in house special sauce. A tutorial of this classic and famous Thai curry! This recipe is made with chicken, but you can also use pork, shrimp, beef, tofu, or any kind of protein you. You can have Kap Khun Kha - Authentic Thai Green Curry using 13 ingredients and 11 steps. Here is how you cook it.

Ingredients of Kap Khun Kha - Authentic Thai Green Curry

1. Prepare 10 of stalks ★Cilantro.
2. It's 2 of stalks ★Lemongrass.
3. You need 15 of ★Hot green chili peppers.
4. Prepare 1 of packet ★Basil.
5. It's 1/2 of ★Onion.
6. Prepare 5 clove of ★Garlic.
7. Prepare 1/4 of Red pepper.
8. You need 1 of Aubergine/eggplants.
9. Prepare 150 grams of Chicken.
10. You need 200 ml of Coconut milk (store-bought).
11. You need 200 ml of Water.
12. Prepare 2 tsp of Pure curry powder (shop bought).
13. You need 3 tbsp of Fish sauce.

Khop Khun Kha (thank you) Catryn D for taking the time to share your review. It is an honour to hear your enjoyed Khun Kim's authentic Thai green curry, I cannot wait to share your lovely comments with the kitchen team. We hope to welcome you back again soon. Kind Regards, Thaikhun Aberdeen Khao Soi (or khao soy) is a type of curry popular in the North of Thailand, where many restaurants specializing in this dish can be found, especially in the ancient city of.

Kap Khun Kha - Authentic Thai Green Curry instructions

1. Make green curry paste with the ★ ingredients..
2. 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..
3. Blend all the ★ ingredients in a food processor..
4. When it's smooth, the paste is done..
5. Roast the red pepper until the skin is blackened, and remove the skin. Slice thinly and put aside on a plate..
6. Cut the aubergine into large bite size chunks using a rolling cut. Cut the chicken into bite sizes..
7. 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..
8. Add chicken and stir fry..
9. Add green curry paste (3 tablespoons) and fry for 1~2 minutes..
10. Add water and coconut milk. Bring it to the boil, reduce the heat to low and simmer for 2~3 minutes until smooth..
11. Transfer to a serving bowl. Put the red pepper strips and basil on top..

Chiang Mai, one of the most popular tourist destinations in the country. This coconut milk based soupy curry is usually made with chicken or beef and served over Chinese egg noodles garnished with crispy fried noodles. It is perhaps the most important Thai word to learn. Thais are polite and khop khun is a response that is always appreciated. Tom kha (also anglicized as tom khaa or tom ka) is a Thai spicy and sour soup that features coconut milk.