- Home
- Mexican
- How To make Gaeng Kiow Wahn Gai (Green Chicken Curry)
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
Thai Green Curry Chicken/ Gaeng Keow Wan Gai
Thai Green Curry Chicken/ Gaeng Keow Wan Gai
Ingredients:
2 cans Jolly Coconut Milk
1 kg Chicken Thighs, Boneless (cut into small pieces)
6 tbsp Thai Green Curry Paste
2 cups Chicken Stock
4 tbsp Brown Sugar
3 tbsp Fish Sauce
6 pcs Kaffir Lime Leaves
6 pcs Baby Eggplants
500 g Bamboo Shoots, canned
250 g Red and Green Bell Peppers
1 cup Thai Basil
Red Chilies (for Garnish)
Procedure:
-Simmer 1 can of coconut milk until thick/reduced. Add green curry paste and sauté over medium heat.
-Add in chicken thighs and mix. Cook for about 5 minutes.
-Add 1 can of coconut milk, chicken broth, brown sugar, fish sauce and kaffir lime leaves. Simmer for 20 minutes or until the chicken is half cooked.
-Add eggplants, cook for 7 minutes until soft. Add bamboo shoot and bell peppers and simmer for 2 minutes until a bit softened.
-Stir in basil leaves.
-Transfer to a bowl and garnish it with red chilies
-Serve curry with jasmine rice
_________________________________________________________________________
Subscribe to ForkSpoonManila:
Connect with ForkSpoonManila:
Facebook -
Instagram -
TikTok -
For inquiries, email us at:
forkspoonmanila@yahoo.com
#ForkSpoonManila #FSMRecipes #ThaiGreenCurryChicken #ThaiRecipes #Gaengkeowwangai
Green Curry with Chicken (Gang Keaw Wan Gai แกงเขียวหวานไก่) | Cook Thai With Mumu
Green curry, the infamous Thai dish, is tasty and SUPER easy to make. Use store bought curry paste and everything is suddenly so easy and simple. Making curry paste yourself is possible but not recommended!
(YouTube CC English subtitle available!)
***************
Ingredients (serves 2 when eaten with rice)
1) Green curry paste: 2 heap tablespoons
2) Thai Sweet Basil: 25-30 leaves *Optional
3) Thai Chilli: 1 chilli *Optional
4) Eggplant: About 100 grams (0.22lb)
5) Chicken: About 400 grams (0.88lb)
6) Vegetable oil: 2 tablespoons
7) Coconut milk: 1 cup or 250 ml or 8.4oz (I use one small box which is exactly 1 cup)
8) Water: 3/4 cup
9) Sugar: 3.5 teaspoons
10) Fish sauce: 3/4 tablespoon
Use Thai eggplant to be completely authentic but if you can't find it don't worry, just use normal eggplant, be flexible! Other things that you can add to the dish includes cauliflower, green beans, bamboo shoot (authentic), young coconut shoot (authentic), chicken feet (authentic), and chicken blood (authentic)
***************
Thai name of all ingredients (in case you want to show to Thai shop keeper!): 1) พริกแกงเขียวหวาน 2) โหระพา 3) พริกชี้ฟ้า 4) มะเขือเปราะ 5) ไข่ 6) น้ำมันพืช 7) กะทิ 8) น้ำตาล 9) น้ำปลา
Allergen advice: Crustacean (most Thai curry pastes have preserved krill), fish (fish sauce).
-------------------------
Music: Bensound.com
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
If you have any questions regarding cooking or travelling, or just want to say hello, I'd love to hear from you on any of my social media platforms:
Instagram:
Facebook:
Youtube:
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.
How To : Gaeng Kiew Wan Kai (Chicken Green Curry)
Gaeng Kiew Wan is one of the most famous recipe. Served with warm rice that make your mouth watering.
How To Make Thai Green Curry with Chicken | Gaeng Keow Wan Gai | Authentic Family Recipe #9
How To Make Thai Green Curry with Chicken | Gaeng Keow Wan Gai | Authentic Family Recipe #9
Amy from World of Thai Food present how to make a Gaeng Keow Wan Gai” recipe that has been passed down in her Thai family over generations. This is authentic Thai home cooking at its best and easiest.
Our website will go live soon and at that point we will add the links to it here - that's where you will find our recipes. In the meantime we will publish the recipe below just in case some of you might want to try it out!
World of Thai Food on Facebook:
World of Thai Food on Instagram:
World of Thai Food on Pinterest:
World of Thai Food on Twitter:
Recipe: Thai Green Curry Chicken - Gaeng Keow Wan Gai
Serves: 4
2 tbsp Green Curry paste
400 g Chicken Fillet
5 Eggplants (quartered)/ or Pea Eggplants
7-8 Kaffir lime leaves
2 tbsp Palm sugar
1 Red Spur Chili (De-seeded)
1 cup Sweet Basil
2 cups Coconut milk
1 cup Coconut cream
2 tbsp Fish sauce
3 tbsp Cooking oil
A license to use this royalty-free music by VictoryAudio was purchased from AudioJungle.net
Gear used:
Nikon D4
Nikkor 24-70 f2.8 G ED
#แกงเขียวหวานไก่ : Chicken Green Curry (Gaeng Keow Wan Gai) สูตรจี้หนึ่ง #อาหารไทย
แกงเขียวหวานไก่ : Chicken Green Curry (Gaeng Keow Wan Gai) สูตรจี้หนึ่ง
ส่วนประกอบ (ingredient): เครื่องแกงเขียวหวาน(green curry paste), มะเขือเปราะ (thai eggplant), กะปิ(shrimp paste), น้ำตาลปี๊บ(palm sugar), ใบมะกรูด(kaffir lime leaf), ใบโหระพา(basil), พริกชี้ฟ้า(goat pepper), ไก่(chicken), กะทิ(coconut milk)
เกร็ดน่ารู้:
- มะเขือเปราะ มีประโยชน์ช่วยลดไข้ ลดความดันเลือด กระตุ้นการเผาผลาญกระตุ้นการขับถ่าย ช่วยขับพยาธิ รักษาเบาหวาน และบำรุงหัวใจได้ เป็นต้น
- ใบโหระพา มีสรรพคุณแก้ท้องอืด ขับลม ช่วยย่อยอาหาร
- ใบมะกรูด มีเบต้าแคโรทีนและสารอาหารที่มีประโยชน์ แก้อาการช้ำใน บรรเทาอาการไอ รวมถึงช่วยชะลอการเจริญเติบโตของเซลล์อีกด้วย
#cooking #ทำอาหาร #อาหารท้องถิ่น #ThaiFood #ภูเก็ต #อาหารภูเก็ต #อาหารท้องถิ่น #อาหารท้องถิ่นภูเก็ต #phuketlocalfood #PhuketOK #Thailand #อาหารไทย #Food #อาหาร #FoodRecipes #ส่วนประกอบ #greencurry #chickengreencurry #แกงเขียวหวาน #แกงเขียวหวานไก่