Gaeng kiew wan gai. Gaeng Keow Wan Gai: A Classic Green Chicken Curry. Gaeng Keow Wan Gai (Thai Chicken Green Curry) แกงเขียวหวานไก่ in Bangkok, Thailand is a combination of green curry paste and coconut milk. Served with warm rice that make your mouth.
You might also be interested in our similar recipe for a red curry (Gaeng phed gai).
We also have a slightly more complicated recipe for Green Curry with Fresh Chile, Chicken, Eggplant & Kaffir Lime, Gaeng Khiao Wan Gai.
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You can cook Gaeng kiew wan gai using 25 ingredients and 5 steps. Here is how you cook it.
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).
- Prepare 1 cup of thick coconut milk.
- You need 3 1/2 of light coconut milk (or 1½ cups thick coconut milk diluted with 2 cups of water).
- It's 1 cup of pea eggplants (stems removed, or Thai eggplants).
- You need 3 of kaffir lime leaves (shredded).
- You need 1/2 cup of Thai basil leaves.
- You need 3 tbsp of fish sauce.
- You need 2 tsp of palm sugar.
- You need 3 tbsp of vegetable oil.
- It's 2 of spur chillies (sliced diagonally).
- Prepare of curry paste (pound all ingredients together).
- It's 15 of green bird's eye chillies (stems removed, reduce chillies to reduce spiciness).
- It's 4 of green spur chillies (chopped coarsely).
- Prepare 1 tsp of salt.
- You need 1/2 of shallot (peeled, chopped finely).
- It's 2 tbsp of garlic (chopped finely).
- It's 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).
- You need 1/2 tbsp of coriander roots (chopped finely).
- It's 1 tbsp of coriander seed (roasted, grounded to powder).
- It's 1/2 tsp of pepper (grounded).
- You need 1 tsp of cumin (roasted, grounded to powder).
- You need 1 tsp of shrimp paste.
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Gaeng kiew wan gai step by step
- 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.
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