Thai Cooking Class

Geang Keaw Wan Kai
( chicken with green curry )

Ingredients

300 g chicken meat, 3 cup coconut milk, 100 g aubergine, 3 kaffir lime leaves, 1/2 cup sweet basil (Ho-ra-pha) fish sauce, sugar,curry paste, 15 bird's-eye chillies, 1 tablespoon galangal, 1 lemon grass, 2 coriander roots, 10 cloves garlic, 4 bulb shallots, 1 tablespoon coriander seed, 1 teaspoon fennel seed, 1 teaspoon salt, 1 tablespoon shrimp paste, 15 peppercorns, 1/2 teaspoon kaffir lime skin

Preparations

1. Roast coriander seeds and fennel seeds.

2. To make the curry past, pound the curry paste ingredients until well mixed, set aside.

3. Cut the chicken meat into 1/2 inch strips.

4. Heat the thick coconut milk in a wok, add curry paste and chicken meat and fry.

5. Place the rest of the coconut milk in a pot and bring to a boil, add fish sauce, sugar, chicken meat with curry paste and bring to the boil, sweet basil then remove from the heat.

Special Dishes

1. Tom Yam Kung (Sour and spicy shrimps soup)
2. Geang Keaw wan Kai (Chicken with green curry)
3. Pad Tai (Fried noodle Thai style)
4. Pad Bai Kaprow Kai (Fried chicken with holy basil)
5. Greang Pet Ped Yang (Roasted duck red curry)
6. Tom Kha Kai  (Chicken boiled with galangal in coconut milk)
7. Yam Moo Yang (Barbecued pork salad)
8. Steh Moo-Kai (Pork or chicken barbecued with - woodes sticks)
9. Kai Pad Med Mamuang (Spicy fried cashews nut with chicken)
10.Pha-Naeng Moo (Pork curried in sweet peanut sauce)

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Contact: Similana Resort 4/7 moo 1 kuk-kak, Takuapa Phang-nga 82190
Tel : 6676-428-970-999, 6676-420-166-7 Fax: 6676-420-169

Bangkok office: 11/30 Srinakarin road Bangkapi, BKK 10240, Thailand
Tel:(662)379-4586,379-4560,731-6889 Fax: (662)731-6844
Website: http://www.similanaresort.com
E-mail: info@similanaresort.com, similananature@hotmail.com