Kaeng Khiao Wan Kai

Ingredients:

Chicken	300 grams
Kaeng khiao Wan chili paste	3 tablespoons
Eggplant or sweet peas, cut into bite-sized	½ cup
Coconut cream	1 cup
Coconut milk	1 ½ cup
Sweet basil	¼ cup
Kaffir lime leaves (optional)	2 each
Sugar	1 tablespoon
Fish sauce	1 ½-2 tablespoons
Cooking oil	1 tablespoon
Red spur chili, shredded for garnish	1 portion

Directions:

• Prepare Kaeng Khiao Wan Chili Paste
• Cut the chicken into long and thin slices, mix with ½ teaspoon of salt, and fry until dry.
• Fry chili paste in cooking oil until fragrant, reduce the heat, add little coconut cream at a time, and cook and
• stir until the coconut cream begins to have oily sheens.
• Add the chicken and tear kaffir lime leaves and cook for a short time, add the curry into a pot, add coconut milk, sugar and fish sauce, and bring to boil. Add eggplant or peas. When the meat is well-done, add sweet basil and remove from the heat. Garnish with chilies.

Kaeng Khiao Wan Chili Paste

Ingredients:

Hot chili peppers	30 grams
Green spur chilies	20 grams
Shallots, chopped	¼ cup
Garlic, chopped;	3 tablespoons
Galangal, chopped	1 teaspoon
Lemon grass, finely sliced	1 tablespoon
Kaffir lime peel	½ tablespoon
Coriander root, chopped	1 tablespoon
Pepper, ground	¼ teaspoon
Coriander seeds, roasted and ground	1 tablespoon
Cumin seeds, roasted and ground	1 teaspoon
Salt	1 teaspoon
Shrimp paste (Kapi)	1 teaspoon

Directions:

• Grind chilies and salt, add galangal, lemon grass, kaffir lime peel and coriander root, and grind all until well-blended.
• Add shallots, garlic and the rest of the ingredients and blend all together.

Correct Characteristics of Kaeng Khiao Wan Kai:

Soup should be rich, green and fragrant but not have too many oily sheens. Its taste must spicy, slightly salty and little sweet.

Cooking Tips:

• Spices must be toasted until fragrant and moderately cooked or the color of the soup will be dark.
• To ensure the beautifully green color of the soup, add water sqeezed from chopped chili leaves or coriander leaves to chili paste while frying in coconut milk.
• Chicken meat should be toasted or boiled in coconut milk first.
• To ensure the richness of the soup rich, fry chili paste in cooking oil until cooked before adding coconut cream little by little and frying until oily sheens emerge. The taste of the soup will be bland unless chili paste is well-cooked. There will be separate layers of water and oil in the soup if coconut cream is added to the soup all at once.

Eating Culture:

This dish can be either eaten with rice with the main meal, placed on top of spaghetti and macaroni or eaten with bread according to fusion eating styles.

How to Serve:

Spoon Kaeng Khiao Wan into a serving bowl and serve with the main meal for eating with rice.

Recipe Variations:

If desired, beef, fish, fish balls and prawns can be used in place of chicken meat. For vegetarians, tofu and various kinds of vegetables such as mushrooms, pumpkin etc. can be used in place of meat.

Name Derivative :

Kaeng Khiao Wan is named according to its color – the green color of chilies – and its tastes – the spiciness of chilies and the sweetness of coconut milk.

Nutritional and Medicinal Properties of Herbs used in Kaeng Khiao Wan:

Coriander Roots (Cilantro Roots) or Rak Pak Chee (in Thai):

Coriander root is an important ingredient in soup and curry mixtures. It is also used in stewing soup stocks and most meat preparation.
It aids digestion, prevents constipation, cures scurry, pellagra and beriberi, increases appetite and relieves cold symptoms.

Shallots (Hom Lek or Hom Daeng (in Thai)) :

It gives sweet flavor and scent to the soup or stock. It aids digestion, relives cold symptoms, increases appetite, and regulates menstruation.

Lemon grass or Ta Krai (in Thai):

The lemon grass in Tom Yam Kung not only serves as a flavouring agent and helps balance the flavour, but also acts as carminative in addition to containing calcium. It improves the shrimp flavor, gives a well balanced taste to the liquid when being chewed on, and offers a medicinal value in aiding digestion. Lemon grass is a good source of fiber, iron and B-vitamins.
Lemon grass aids digestion, relieves stomach pain, increases urine production, relieves gall stone problems and high blood pressure.

Chili Peppers or Prik Kee Nu (in Thai):

These small fresh Thai chili peppers whose essential oil and flavors give the characteristic hot taste and aroma of Thai cooking. It is the star ingredient of most dishes. Almost any dish will taste better with a small addition of these tiny hot peppers. Tom Yam and Tom Kha cannot be made without them.
This kind of herb relieves diarrhea, stimulates digestion, the heat increases blood flow to taste buds and thus increases appetite, relieves infection, dissolves blood clot and prevents intestinal cancer.

Kaffir Lime Leaves or Bai Ma Krood (in Thai):

Kaffir lime leaf is a major ingredient of Tom Yam, Tam Kha, and all kinds of Thai curry which gives good aroma of Thai cooking.
It aids digestion and relieves stomachache.

Gratiem (Garlic)

Use : Almost all-Thai dishes contain garlic, in soups, curries, salads, sauces and pan-fried dishes.
Medicinal properties :Cures and prevent atherosclerosis, high blood pressure, aids digestion, relieves cold symptoms, and fights some intestinal parasites.

Hua Hom (Shallots)

Use : All kinds of curry pastes hot sauces and salads.
Medicinal properties : Aids digestion, relives cold symptoms, increases appetite, regulates menstruation.

Horapa (Sweet Basil)

Use : All kinds of Thai curry and some pan fried dishes, i.e. fried long egg plant, shellfish dishes; used fresh in salads and as a accompanying vegetable for regional dished.
Medicinal properties : Aids digestion increases perspiration, relieves coughing, fights parasites of the digestive tract, relieves constipation, and cures scurvy.

Ka (Mature Galangal)

Use : Beef and chicken tomyams need mature galangal root to improve the flavor of the beef and chicken. The dishes will have a better aroma and taste.
Medicinal properties : Relieves skin rash, diarrheas, indigestion and body pain due to crash and fall.

Rak Pak Shee (Coriander Root)

Use : Coriander root is an important ingredient in soup and curry mixtures. It is also used in stewing soup stocks and most meat preparation.
Medicinal properties : Add the crushed of ground coriander roots into boiling water for best aroma.

Jeera (Caraway or Cumin)

Both Caraway and Cumin give slightly sweet tastes and similar aromas, but the seeds of Caraway are bigger in size while Cumin has better and stronger adors and is spicier.
Use : Add to curry paste and meat dishes such as Satay, roasted chicken, roasted beef, soup, sausages and ham as well as pickles, preserved fruit, cake, cookies and biscuits. Jeera is also used in salad cream and soup in certain countries. American mixed spices called “ Chili Seasoning ” also contain Jeera.
Medicinal properties : Stimulant, antispasmodic, carminative Relieves diabetes, constipation, indigestion, nausea, fatigue and insomnia.

Pepper (Cayenne or Red Pepper)

Use : Used as ingredient in Kaeng Liang, red curry and Kaeng Pa paste. Used as garnish. In many dishes, soup and boiled rice.
Medicinal properties : Helps constipations, flatulence and nausea.