Khanom Jeen Gaeng Keaw Wan Gai

Name: Khanom Jeen Gaeng Keaw Wan Gai (Chicken Green Curry with Noodles)
Yield: Serves 4
Cuisine: Thai
Ingredients: 1½ teaspoons dried prawn paste (gapi), roasted and crumbled; ½ teaspoon black peppercorns; 1 stalk lemongrass, tough outer layers removed and chopped; 1-cm knob galangal, peeled and sliced; 1 sprig coriander leaves with root, rinsed; 1 kaffir lime leaf, sliced; 2 cloves garlic, peeled and chopped; 1 small onion, peeled and sliced; 2 green chillies, deseeded; 250 g rice noodles; a pinch of salt; 55 g basil leaves; 55 g coriander leaves; 2 teaspoons chopped palm sugar; 1 tablespoon fish sauce (nam pla); 6 tablespoons cooking oil; 4 kaffir lime leaves, torn; 4 chicken thigh fillets, cut into small pieces; 1½ cups (375 ml) coconut cream

Chicken Green Curry with Noodles

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

Enjoyed throughout the day in Thailand, be it for breakfast, lunch, dinner or a snack between meals, this noodle dish is a firm favourite among students and office workers looking for a quick and affordable meal. It is simple and quick to put together, especially if you already have the green curry paste on hand.

Ingredients

6 tablespoons cooking oil
1½ cups (375 ml) coconut cream

Asia
Thailand
Lunch
Dinner
Snack
South East Asia
Breakfast
Noodles

Method

Prepare the green curry paste. Using a mortar and pestle or blender, grind the ingredients into a fine paste. Heat the oil in a wok over medium heat. Add the green curry paste and stir-fry for about 10 minutes or until the oil starts to separate. Remove from heat and set aside to cool. Store the green curry paste in an airtight jar in the refrigerator. Use as needed.