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

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, kap khun kha - authentic thai green curry. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Kap Khun Kha - Authentic Thai Green Curry is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Kap Khun Kha - Authentic Thai Green Curry is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have kap khun kha - authentic thai green curry using 13 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Kap Khun Kha - Authentic Thai Green Curry:
  1. Prepare 10 stalks ★Cilantro
  2. Prepare 2 stalks ★Lemongrass
  3. Make ready 15 ★Hot green chili peppers
  4. Prepare 1 packet ★Basil
  5. Make ready 1/2 ★Onion
  6. Prepare 5 clove ★Garlic
  7. Take 1/4 Red pepper
  8. Prepare 1 Aubergine/eggplants
  9. Get 150 grams Chicken
  10. Get 200 ml Coconut milk (store-bought)
  11. Take 200 ml Water
  12. Get 2 tsp Pure curry powder (shop bought)
  13. Take 3 tbsp Fish sauce
Steps 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.

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