Gaeng kiew wan gai. This is a delicious, very authentic recipe for Thai green curry. I hope you enjoy it :) Cooking time is approximate. Your chicken may take less or more time to cook than mine, so just watch it and judge accordingly.
Gaeng kiew wan gai step by step.
Clean the chicken and pat dry with paper towel.
Add chicken and reduce the heat to simmer the chicken until meat is tender.
You can have Gaeng kiew wan gai using 25 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Gaeng kiew wan gai
- You need 500 g of chicken breast.
- You need 1 cup of light coconut milk (or ¼ cup thick coconut milk diluted with ¾ cup water, for simmering chicken).
- You need 1 cup of thick coconut milk.
- Prepare 3 1/2 of light coconut milk (or 1½ cups thick coconut milk diluted with 2 cups of water).
- You need 1 cup of pea eggplants (stems removed, or Thai eggplants).
- It's 3 of kaffir lime leaves (shredded).
- It's 1/2 cup of Thai basil leaves.
- It's 3 tbsp of fish sauce.
- It's 2 tsp of palm sugar.
- It's 3 tbsp of vegetable oil.
- You need 2 of spur chillies (sliced diagonally).
- You need of curry paste (pound all ingredients together).
- Prepare 15 of green bird's eye chillies (stems removed, reduce chillies to reduce spiciness).
- Prepare 4 of green spur chillies (chopped coarsely).
- You need 1 tsp of salt.
- You need 1/2 of shallot (peeled, chopped finely).
- It's 2 tbsp of garlic (chopped finely).
- You need 1/2 tsp of galangal (chopped finely).
- You need 1 1/2 tbsp of lemongrass (chopped finely).
- Prepare 1/2 tbsp of kaffir lime zest (chopped finely).
- Prepare 1/2 tbsp of coriander roots (chopped finely).
- Prepare 1 tbsp of coriander seed (roasted, grounded to powder).
- Prepare 1/2 tsp of pepper (grounded).
- It's 1 tsp of cumin (roasted, grounded to powder).
- Prepare 1 tsp of shrimp paste.
Dish out the chicken and set aside. Add the vegetable oil into a pan and heat over medium heat. This authentic Thai Green Curry Recipe is a curry made with coconut milk that comes from the Central Thai region. It is most commonly found made with chicken as the protein but you can swap out the chicken for pork, shrimp, seafood, or beef.
Gaeng kiew wan gai instructions
- 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.
Thai Green Curry with Chicken Recipe (Gaeng Kiaw Wan Gai) This Green Curry recipe features chicken but could also be prepared with beef, pork or fish. If sweet basil leaves are not available, you may substitute European basil, or leave it out altogether. 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. It's easier and sometimes preferred to serve chicken breast, however, it's the bones that give the curry the full flavor.
