Photograph of the finished Khanom chin kaeng khiao wan

Thailand · Bún chan cà ri xanh Khanom chin kaeng khiao wan

Khanom chin kaeng khiao wan

1 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh rice noodles Fresh rice noodles 1.6 lb
  • Photograph of Green curry sauce Green curry sauce 6.3 oz
  • Photograph of Coconut milk Coconut milk 4 ¼ cups
  • Photograph of Chicken breast Chicken breast 1.9 lb
  • Photograph of Small white aubergine Small white aubergine 11.3 oz
  • Photograph of Thai lime leaves Thai lime leaves 24 leaves
  • Photograph of Italian basil Italian basil 3.5 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Green papaya Green papaya 11.3 oz
  • Photograph of Bean sprouts Bean sprouts 8.5 oz

Method

  1. 1 Heat the thickened coconut milk in a pan for 6 minutes until the coconut oil separates and forms a film on the surface.
  2. 2 Sauté the green curry paste in freshly extracted coconut oil for 4 minutes until fragrant and flavorful.
  3. 3 Add the diced chicken breast and stir-fry for 4 minutes, then pour in the remaining diluted coconut milk.
  4. 4 Cook for 15 minutes with pickled eggplant and Thai lime leaves, then season with fish sauce.
  5. 5 The curry sauce for noodle soup should be thinner than the curry served with rice so that the noodles can absorb the liquid and it doesn't dry out completely.
  6. 6 Arrange the rice noodles in a bowl, pour curry over them, and serve with bean sprouts, shredded green papaya, and basil leaves.

With an appliance

  • Oven 1 hr

    Replace step 4: add the chicken, pickled eggplant, and lime leaves to the coconut milk bowl, cover tightly, and bake on the middle rack of the oven at 160 degrees for 15 minutes; the gentle heat will prevent the coconut milk from burning at the bottom. Step 5 still keeps the diluted curry sauce to pour over the noodles.

Start cooking