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We hope you got benefit from reading it, now let’s go back to gaeng kiew wan gai recipe. To make gaeng kiew wan gai you only need 25 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Gaeng kiew wan gai:
- Use chicken breast
- Prepare light coconut milk (or ¼ cup thick coconut milk diluted with ¾ cup water, for simmering chicken)
- Take thick coconut milk
- Take light coconut milk (or 1½ cups thick coconut milk diluted with 2 cups of water)
- Use pea eggplants (stems removed, or Thai eggplants)
- You need kaffir lime leaves (shredded)
- You need Thai basil leaves
- Prepare fish sauce
- Use palm sugar
- You need vegetable oil
- Use spur chillies (sliced diagonally)
- Provide curry paste (pound all ingredients together)
- Provide green bird's eye chillies (stems removed, reduce chillies to reduce spiciness)
- Use green spur chillies (chopped coarsely)
- Provide salt
- Get shallot (peeled, chopped finely)
- Get garlic (chopped finely)
- Provide galangal (chopped finely)
- Prepare lemongrass (chopped finely)
- Take kaffir lime zest (chopped finely)
- Use coriander roots (chopped finely)
- Take coriander seed (roasted, grounded to powder)
- Prepare pepper (grounded)
- You need cumin (roasted, grounded to powder)
- Prepare shrimp paste
Steps 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
I wrote this recipe for the Fan Club Thailand website. Full recipe notes are in the like below: bit.ly/greencurryrecipe If you have any questions regarding cooking or travelling, or. Green curry is a classic Thai curry (แกงเขียวหวานไก่ - gaeng kiew wan gai) that gets its name from the creamy green color of the sauce. The color predominantly comes from the use of green chilies in the curry paste, but green herbs such as kaffir limes, and Thai basil can also contribute to the verdant color. www.openchiangmai.com Gaeng Kiew Wan is one of the most famous recipe. Served with warm rice that make your mouth watering.
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