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Kaeng Paa Kai (Jungle Curry With Chicken)

Kaeng Paa Kai (Jungle Curry With Chicken) is a chicken recipe made with Kratiem Chopped, Green Peppercorns, Chicken Cut In, Nam Pla, and Chicken Stock Or Water. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 1 tsp
• 4 cup
• 1/4 cup
• 3 cup
• 1/2 cup

Method (preview)

1. 1

   Pierce the coconuts and drain the juice into a picher.

2. 2

   Then using a machete chop off the top of each coconut, just above the mid-point, to leave four serving bowls.

3. 3

   Add about half a cup of coconut to the juice for every two cups of juice, and refrigerate.

4. 4

   Reserve half a cup of coconut meat, and reserve the rest to make coconut milk for other recipes.

5. 5

   Heat a wok or large sautee pan over medium high heat, and then add a little oil and stir fry the curry paste until aromatic. add the chicken, and stir fry briefly and then add the remaining ingredients, except the lime leaves and the chicken stock, and stir fry until the chicken begins to change colour.

6. 6

   Add the stock, and cover, simmering until the chicken and the eggplant is cooked through.

7. 7

   Now serve the curry in the four large coconut shell bowls, garnished with the lime leaves, and accompanied by rice in the tops of the coconut shells, bring the chilled coconut nectar to the table as a refreshing cool drink, and don't forget the usual condiments (nam pla prik (chilis in fish sauce), dried ground chilis, and sugar).

8. 8

   Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand