Kap Khun Kha - Authentic Thai Green Curry
Kap Khun Kha - Authentic Thai Green Curry

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, kap khun kha - authentic thai green curry. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Kap Khun Kha - Authentic Thai Green Curry is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Kap Khun Kha - Authentic Thai Green Curry is something that I have loved my entire life. They are fine and they look fantastic.

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.

To get started with this recipe, we must prepare a few ingredients. You can cook 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:
  1. Make ready 10 stalks ★Cilantro
  2. Take 2 stalks ★Lemongrass
  3. Prepare 15 ★Hot green chili peppers
  4. Make ready 1 packet ★Basil
  5. Take 1/2 ★Onion
  6. Take 5 clove ★Garlic
  7. Make ready 1/4 Red pepper
  8. Make ready 1 Aubergine/eggplants
  9. Take 150 grams Chicken
  10. Prepare 200 ml Coconut milk (store-bought)
  11. Make ready 200 ml Water
  12. Take 2 tsp Pure curry powder (shop bought)
  13. Take 3 tbsp Fish sauce

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. 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. Variety Choices of Healthy and Clean Food that keep people coming back..

Instructions to make Kap Khun Kha - Authentic Thai Green Curry:
  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.

Khun Chai Thai Restaurant isn't currently accepting orders. But what it lacks in ambience (REALLY, this is TAKE OUT FOOD) with those old musty orange seats that prob haven't been cleaned since Eisenhower, however it makes up for in pow wow spiciness. Thai chicken coconut soup sans chicken, sub in tofu = closest you'll get to authentic. One can of good quality coconut milk. Prep the vegetables and slice the chicken breast.

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