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

Before you jump to Kap Khun Kha - Authentic Thai Green Curry recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

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If you wish to beat depression, try consuming some cold water fish. Salmon, herring, tuna fish, mackerel, trout, and so on, they’re all loaded with omega-3s and DHA. Omega-3 fatty acids and DHA are two things that truly help the grey matter in your brain work a lot better. It’s true: eating a tuna fish sandwich can basically help you fight back depression.

See, you don’t need to eat all that junk food when you are wanting to feel better! Try these tips instead!

We hope you got benefit from reading it, now let’s go back to kap khun kha - authentic thai green curry recipe. To cook kap khun kha - authentic thai green curry you only need 13 ingredients and 11 steps. Here is how you achieve that.

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