Kaeng Khiaw-Waan Kai & Kanom Tuay Foo
Green Chicken Curry with Puffy Cups

One of the spiciest of Thai curries, the cool green color is very deceiving. This dish dates back to well before 1350AD when Ayutthaya was the capital of Siam, however it was during this period that the Moors suggested coconut milk be added to the dish resulting in the popular flavor known today. The sweet jasmine scented sponge cakes called puffy cups sooth the tingly feeling left in the mouth from the spices. (Remember that water will only make the spicy feeling worse.)

Serves 4 – 6 adults

Kits include: green curry paste, palm sugar, rice flour, jasmine water, baking soda, sugar, jasmine rice, preparation instructions, shopping list, table setting suggestions and Tea & Trivia.