Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, gaeng kiew wan gai. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Gaeng kiew wan gai is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Gaeng kiew wan gai is something that I have loved my whole life. They’re fine and they look fantastic.
Green Chicken Curry (Gaeng Kiew Wan Gai) Be the first to review this recipe. Really good recipe for the king of all Thai curries - The Green Curry. If sweet basil leaves are not available, you may substitute European basil, or leave it out altogether.
To begin with this particular recipe, we have to prepare a few ingredients. You can have gaeng kiew wan gai using 25 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Gaeng kiew wan gai:
- Take chicken breast
- Prepare light coconut milk (or ¼ cup thick coconut milk diluted with ¾ cup water, for simmering chicken)
- Make ready thick coconut milk
- Make ready light coconut milk (or 1½ cups thick coconut milk diluted with 2 cups of water)
- Prepare pea eggplants (stems removed, or Thai eggplants)
- Make ready kaffir lime leaves (shredded)
- Get Thai basil leaves
- Get fish sauce
- Make ready palm sugar
- Take vegetable oil
- Make ready spur chillies (sliced diagonally)
- Make ready curry paste (pound all ingredients together)
- Take green bird's eye chillies (stems removed, reduce chillies to reduce spiciness)
- Take green spur chillies (chopped coarsely)
- Make ready salt
- Make ready shallot (peeled, chopped finely)
- Get garlic (chopped finely)
- Prepare galangal (chopped finely)
- Prepare lemongrass (chopped finely)
- Make ready kaffir lime zest (chopped finely)
- Make ready coriander roots (chopped finely)
- Make ready coriander seed (roasted, grounded to powder)
- Prepare pepper (grounded)
- Get cumin (roasted, grounded to powder)
- Take shrimp paste
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. 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.
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
It's easier and sometimes preferred to serve chicken breast, however, it's the bones that give the curry the full flavor. Cut the breast meat into bite size. You can cut chicken leg into smaller pieces, but it is not necessary. Wash and pick pea eggplants from stems. Fiery and full of flavour, yet wholly satisfying with a smooth texture, the gaeng kiew wan gai is packed with a variety of spices in a light green curry, complemented with tender chicken pieces, and a big serving of chillies that give the curry its kick.
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