Kaeng Khiao Wan Kai

Main Ingredient

Chicken     500 g.
Kaeng Khiao Wan chilli paste     200 g.
Coconut milk     1,000 g.
Coconut cream     250 g.
Ma-kheua phuang View ingredient detail     400 g.
Green & red chilli View ingredient detail     30 g.
Sweet basil View ingredient detail     40 g.
Kaffir lime leaves View ingredient detail     2 g.
Palm sugar     30 g.
Fish sauce     80 g.
Chilli paste Ingredient
Hot chilli View ingredient detail     30 g.
Chilli View ingredient detail     10 g.
Lemon grass View ingredient detail     15 g.
Galangal View ingredient detail     7 g.
Kaffir lime skin View ingredient detail     8 g.
Garlic View ingredient detail     60 g.
Coriander seed     5 g.
Shallot View ingredient detail     40 g.
Cumin View ingredient detail     2 g.
Pepper View ingredient detail     3 g.
Coriander root View ingredient detail     5 g.
Sweet basil View ingredient detail     20 g.
Shrimp paste     10 g.
Salt     5 g.
Oil     150 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method    

    * Pound all the mixture for chilli paste, fry with oil and take aside
    * Fry chilli paste with a bit coconut cream until fragrant, add chicken and fry rather done
    * Add coconut milk
    * Season with sugar, fish sauce, ma-kheua phuang, stir until done, add coconut cream, chilli, kaffir lime leaves and sweet basil