Original name: Gaeng Khiao Wan Gai
Origin: Thailand
Ingredients
1 ½ cans of unsweetened coconut milk (600 ml)
1 ½ kg boneless chicken thighs, cut in 2×2 cm pieces
1 yellow bell pepper, cut in long and thin pieces
1 red bell pepper, cut in long and thin pieces
500 gr frozen peas (piselli surgelati)
4 tablespoons of thai green curry paste
Fresh basils to decorate
1 tablespoon of brown sugar
Preparation
Heat 200 ml of coconut milk in a big pot on medium fire. Add the green curry paste, mix well. When the paste is dissolved in the coconut milk, add the chicken pieces and sauté for about 5 minutes. Add the rest of the coconut milk. When it starts boiling, add the sugar, and if it needs some salt. When the chicken is almost cooked, add the vegetables (bell peppers and peas). Do not well cook vegetables, they shouldn’t be overcooked, so remove from the heat when the vegetables are still a bit crunchy.