Name: Steps to Prepare Award-winning Gaeng kiew wan gai
Prep time: 32 min
Cook time: 57 min
Yield: 4
Cuisine: American
Ingredients: 500 g chicken breast; 1 cup light coconut milk or cup thick coconut milk diluted with cup water for simmering chicken; 1 cup thick coconut milk; 3 1/2 light coconut milk or 1 cups thick coconut milk diluted with 2 cups of water; 1 cup pea eggplants stems removed or Thai eggplants; 3 kaffir lime leaves shredded; 1/2 cup Thai basil leaves; 3 tbsp fish sauce; 2 tsp palm sugar; 3 tbsp vegetable oil; 2 spur chillies sliced diagonally; curry paste pound all ingredients together; 15 green birds eye chillies stems removed reduce chillies to reduce spiciness; 4 green spur chillies chopped coarsely; 1 tsp salt; 1/2 shallot peeled chopped finely; 2 tbsp garlic chopped finely; 1/2 tsp galangal chopped finely; 1 1/2 tbsp lemongrass chopped finely; 1/2 tbsp kaffir lime zest chopped finely; 1/2 tbsp coriander roots chopped finely; 1 tbsp coriander seed roasted grounded to powder; 1/2 tsp pepper grounded; 1 tsp cumin roasted grounded to powder; 1 tsp shrimp paste

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, gaeng kiew wan gai. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Gaeng kiew wan gai is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Gaeng kiew wan gai is something that I have loved my whole life.

Green Chicken Curry (Gaeng Kiew Wan Gai). Be the first to review this recipe. Schreibe die erste Bewertung für „GAENG KIEW WAN GAI" Antworten abbrechen.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook gaeng kiew wan gai using 25 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Gaeng kiew wan gai:

Prepare 500 g chicken breast
Get 1 cup light coconut milk (or ¼ cup thick coconut milk diluted with ¾ cup water, for simmering chicken)
Prepare 1 cup thick coconut milk
Make ready 3 1/2 light coconut milk (or 1½ cups thick coconut milk diluted with 2 cups of water)
Prepare 1 cup pea eggplants (stems removed, or Thai eggplants)
Prepare 3 kaffir lime leaves (shredded)
Prepare 1/2 cup Thai basil leaves
Prepare 3 tbsp fish sauce
Get 2 tsp palm sugar
Prepare 3 tbsp vegetable oil
Take 2 spur chillies (sliced diagonally)
Make ready curry paste (pound all ingredients together)
Take 15 green bird's eye chillies (stems removed, reduce chillies to reduce spiciness)
Take 4 green spur chillies (chopped coarsely)
Take 1 tsp salt
Prepare 1/2 shallot (peeled, chopped finely)
Prepare 2 tbsp garlic (chopped finely)
Take 1/2 tsp galangal (chopped finely)
Prepare 1 1/2 tbsp lemongrass (chopped finely)
Prepare 1/2 tbsp kaffir lime zest (chopped finely)
Take 1/2 tbsp coriander roots (chopped finely)
Take 1 tbsp coriander seed (roasted, grounded to powder)
Make ready 1/2 tsp pepper (grounded)
Make ready 1 tsp cumin (roasted, grounded to powder)
Make ready 1 tsp shrimp paste

Thai Green Curry with Chicken - Kaeng Kieow Wan Gai. Thai Green Curry with Chicken - Kaeng Kieow Wan Gai. The Video showing this recipe being cooked is near the top of the page - A convenient Jump Link to the video is below the description under here. Gaeng Keow Wan Gai (Thai Chicken Green Curry) แกงเขียวหวานไก่ in Bangkok, Thailand is a combination of green curry paste and coconut milk.

Instructions to make Gaeng kiew wan gai:

Clean the chicken and pat dry with paper towel. Slice vertically into thin slices. Add 1 cup light coconut milk into a pot and bring to boil. Add chicken and reduce the heat to simmer the chicken until meat is tender. Dish out the chicken and set aside.
Add the vegetable oil into a pan and heat over medium heat. Once the oil is hot, add the curry paste and stir-fry until fragrant. Slowly add ½ cup of thick coconut milk and stir-fry until fragrant. Add chicken to the pan and stir-fry to evenly coat chicken in the curry paste. Remove pan from heat.
Transfer curry and chicken into a large pot and heat over medium heat. Add in 3½ cups light coconut milk and kaffir lime leaves. Bring to boil then add fish sauce and sugar.
Add pea eggplant and make sure they are submerged in the curry. Continue cooking until eggplant is cooked through, then add the remaining ½ cup thick coconut milk. Bring to boil and add Thai basil leaves and red spur chillies.
Taste the curry and adjust the spiciness to your liking. If the curry is too spicy, add some coconut milk to bring down the heat level. Turn off the heat and remove from the stove. Dish out the curry into a bowl and garnish with Thai basil leaves. Enjoy with steamed rice or rice noodles. - - NOTES - - When cooking the chicken, make sure the thin coconut milk is boiling before adding the chicken meat. This will tenderise the meat and remove any foul smell. The thin coconut milk that was used to boil th

Kang khiew wan gai is a Thai green curry made with sliced chicken thighs and small green aubergines. Served with warm rice that make your mouth. Thai Green Curry-Gaeng Khiao Wan Gai- Authentic Thai recipe for Thai Green Curry This video is dedicated to my friends from. The dish is also made with Thai eggplant or Tiny eggplant. You might also be interested in our similar recipe for a red curry (Gaeng phed gai).

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