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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
Thai Green Curry with Chicken (Thai Food) แกงเขียวหวานไก่ | Gaeng Kiew Wan Kai
Thai Green Curry with Chicken (Thai Food) แกงเขียวหวานไก่ | Gaeng Kiew Wan Kai
For 2-3 serve
1. Green curry paste 2 tbsp.
2. Coconut cream 1 cup.
3. Coconut milk 2 cup.
4. Chicken 350 g.
5. Palm sugar 1 ½ tbsp.
6. Fish sauce 3 tbsp.
7. Turkey berry 40 g.
8. Eggplant 1/2 cup.
9. Red Chili 1
10. Kaffir lime leaves 3
11. Basil 1/2 cup.
#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
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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Track: Into The Light
Music by Oak Studios
Creative Commons - Attribution ND 4.0
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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
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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!
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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
Thai Green Chicken Curry (GAENG KEOW WAN GAI)
Thai green curry is a classic dish and very popular with westerners. It is normally served with jasmine rice and either chicken or pork. The coconut milk also makes it very creamy and it creates a wonderful aroma when it is being cooked.
Ingredients (2 to 3 servings)
Chicken breast - 200g
Green curry paste (Mae Ploy brand)- 40g
Thai sweet basil leaves - 10g
Mushroom soy sauce - 1 tbl
Palm sugar - 10g
Kaffir lime leaves - 8 to 10 leaves
Thai round aubergines (eggplant) - 10
Coconut milk - 1 can
Oil - 1 tbl
Red chilli - 1 large