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How To make Gaeng Kiow Wahn Gai (Green Chicken Curry)
1 Chicken Breast
2 Chicken Thighs
1/2 c Coconut Cream
1/4 c Green Curry Paste
3 c Coconut Milk
1 1/2 c Diced Eggplant
2 tb Fish Sauce
1 tb Palm or Brown Sugar
1/2 ts Coriander leaves
1/2 c Basil leaves
3 Red chilis
1. Bone and skin the chicken breast and thighs, you should have about
1lb of meat. Cut the meat into large, bite sized pieces, and set
aside. 2. In a medium, heavy bottomed saucepan, warm the coconut cream over a
medium heat until it boils gently. Adjust the heat to maintain a gentle boil and cook for 6 to 8 minutes, stirring occasionally. The coconut cream will become fragrant as it thickens. When you see tiny pools of oil glistening on the surface add the curry paste and stir to dissolve it into the coconut cream. Continue cooking for 1 to 2 minutes, until the curry paste has a pleasing aroma.
3. Add the chicken pieces and stir fry for 1-2 minutes to coat them
evenly with the paste. Cook for about 2 minutes. Increase the heat and add the coconut milk, eggplant, fish sauce, sugar and salt and stir well. Stir in the coriander, adjust the heat to maintain a gentle active boil and cook for 8-10 minutes, stirring occasionally. Taste and adjust the seasoning with a little more fish sauce, sugar, or curry paste. 4. When the chicken is done, and the eggplant is just tender, remove from
the heat and transfer to a serving bowl. Scatter basil leaves, chopped chillis and some coriander on the top. Serve. Preparation in advance: Prepare it up to the point where you add the coriander, except *DO NOT* add the eggplant. Cool to room temperature, cover, and refridgerate for up to 24 hours. To serve bring the curry back to a gentle boil over a medium
heat. Add the eggplant and carry on with the normal instructions from there. An alternative to the eggplant is Snow Peas. I personally prefer them, but both work well. Typed for you by Kaz Glover
How To make Gaeng Kiow Wahn Gai (Green Chicken Curry)'s Videos
Gaeng Keow Wan Gai (Chicken Green Curry)
Gaeng Keow Wan Gai (Chicken Green Curry)- One of the mark Thai dishes that nearly everybody loves is Thai green curry. A faultless mix of green curry paste joined with coconut cream to make a thick curry that goes amazingly well with rice.
Thai Green Curry Recipe with Chicken Served with Rice Noodles - Gaeng Keow Wan Gai
The all-time favorite - Thai Green Curry Recipe has finally found its way here, making it debut with 2 different chilies that you love so much. You can find the easy print recipe at
This particular dish is made with chicken thighs for extra taste but the meat can be swapped with another meat, fish, seafood or vegetarian option. If you want a vegetarian version then also use a vegetarian fish sauce substitute - video at
You can add in or swap out the eggplants for alternative vegetables if you wish but avoid vegetables that go mushy.
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Thai Green Curry Recipe (Gaeng Keow Wan Gai)
Probably the most well known Thai dish - green curry is easy to prepare, delicious, and uses easy to source ingredients. Our Thai green curry recipe is ready in 15 minutes! For full details see:
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Easy Thai Green Curry with Chicken - Gaeng Kiow Wan Gai - แกงเขียวหวาน
You can find out how to make this Thai Green Curry with Chicken by clicking the recipe link below for recipe notes and a full step by step guide to making this famous Thai curry.
bit.ly/greencurryrecipe
Here is my easy and authentic Thai green curry recipe, inspired by visits to Bangkok's many 'Khao Rad Gaeng' or curry rice shops.
I wrote this recipe for the Fan Club Thailand website.
Full recipe notes are in the like below:
bit.ly/greencurryrecipe
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Here is a list of ingredients you'll need:
For the curry paste
Ten large green chillies or 15 green birdseye chillies or a mixture of both, roughly chopped.
3 - 4 small shallots or half a small red onion, chopped
One thumb-sized piece of galangal, finely chopped
Two sticks of lemongrass, white parts only, finely sliced.
One head of garlic broken and cloves peeled.
1 tsp of Maldon sea salt
1 tsp of coriander seeds
Half a tsp of white peppercorns
Zest of half a kaffir lime, finely chopped. You can substitute for a regular lime if you can’t get kaffir limes.
Two coriander roots, finely chopped. If you can’t find roots, use five fresh coriander stems, finely chopped.
1 tsp of shrimp paste
60 ml of flavourless oil such as sunflower or rapeseed oil
For the curry
4-6 bone-in chicken thighs, cut into pieces through the bone.
400 ml can of coconut milk. Use coconut milk with the highest concentration of coconut available. (I use Aroy-D)
500 ml of water. Pour the water into the blender
Two long red chillies, cut on the diagonal
10 Thai or Asian small green aubergines halved. You can use any aubergines you like if you can’t find Thai ones. Long green Aubergines can be found in any Asian store and make an excellent substitute for the smaller Thai variety.
One tablespoon of palm sugar (or more or less to taste). This can be substituted for brown sugar
1 - 2 tsp of fish sauce
Four kaffir lime leaves, torn in half.
Thai Chicken Green Curry (Gang Keow Wan Gai)
Let's me show you how to cook up this aromatic and tasty Thai Green Chicken Curry, it is so easy to make at home for your family.
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GREEN CHICKEN CURRY ( Gaeng Keow Wan Gai) | East Greets West Cookery
Welcome to my channel 'East Greets West Cookery'. I want to share with you this easy recipe. GREEN CHICKEN CURRY ( Gaeng Keow Wan Gai).
Green Chicken Curry ( Gaeng Keow Wan Gai)
INGREDIENTS
600 g chicken wings
1/2 cup coconut milk
6 Tbspn green curry paste
400 ml coconut milk
3-5 lime leaves
3 Tbspn fish sauce
1 Tbspn sugar
300 g eggplant
Thai basil leaves and red chillies
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