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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 Kai (Green Chicken Curry) - Thai Street Food
Gaeng Keow Wan Kai (Green Chicken Curry) - Thai Street Food
Another all-time favourite dish, served alongside a bowl of fragrant rice. Green curry paste and coconut milk form the
creamy base. Morsels of fresh chicken, cherry-sized eggplants, bamboo shoots, sprigs of coriander and generous
handfuls of sweet basil add body to this seminal curry.
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 แกงเขียวหวาน - Hot Thai Kitchen
Here's a video for homemade green curry paste that was filmed after this one!
A tutorial of this classic and famous Thai curry! This recipe is made with chicken, but you can also use pork, shrimp, beef, tofu, or any kind of protein you like! Arguably one of the most popular dishes in Thai restaurants both overseas and in Thailand. Served over jasmine rice or with rice noodles, this dish is spicy, creamy, and aromatic with Thai basil, few dishes are better! And it's really easy!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Thai Green Curry Chicken | Thai Green Curry with Chicken | Thai Green Curry Recipe | Kaeng Khiao Wan
Thai Green Curry Chicken is one of Thailand’s most popular curries. It's an easy and extremely delicious curry with Chicken cooked in rich coconut curry sauce. It's called “Gang Kiew Wan” in the local language. This curry is Green in color mainly because of the preparation of Green curry paste. It definitely has a myriad of flavors starting from sweet, spicy, and aromatic. Usually, for this curry, the first process is to make the aromatic green curry paste which is then later blended together with the coconut milk, kaffir limes leave, vegetables of your choice, and Chicken. Kaffir Lime leaves promote the curry to the next level giving it that integral flavor. So if you prepare this curry, never miss out on the Kaffir Lime leaves. If you are a vegetarian, we would recommend you to use vegetables of your choice and you can also use Tofu. Thai green curry is so delicious, especially when served with steaming jasmine rice. If you love Thai food, you can check out other famous and popular Thai recipes like Tom Kha Gai, Thai Red Curry Chicken, Chicken Pad Thai, Thai Basil Chicken, Thai Cashew Chicken, Green Curry Paste, and Red Curry Paste here.
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Written Recipe:
Thai Green Curry Kit:
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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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EP.14 Kang Keaw Wan Gai (Green Chicken Curry) - Baan Sattaya Thai Cooking School
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