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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
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!)
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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)
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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).
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Music: Bensound.com
Thai Green Curry Gaeng Kiaw Wan full Recipe
Thai Green Curry with Chicken and Mushrooms - i live and cook here in Thailand now more then 10 years. And this is for myself the best version of a Thai Green Curry.
Thai Green Curry Chicken with Cream Cheese l Gaeng Keow Wan Gai l Street Food Thai l ASMR
#ASMR #StreetFoodThai #ThaiFood
Thai Green Curry Chicken l Gaeng Keow Wan Kai l Authentic Thai Chicken Green Curry l Street Food l Thai Food l ASMR
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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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EASY THAI GREEN CURRY with Chicken (Gaeng Keow Wan Gai) - Su's Cookbook
Thai Chicken Green Curry (Gaeng Keow Wan Gai)
Ingredients :
½ kg chicken
200gm green curry paste
400ml thick coconut milk
200ml extra milk
(use if necessary)
200ml water
(use only if necessary)
4 small green brinjals
(cut into half)
2 lemon grass (crushed)
Handful of fresh thai basil
Handful of Turkey berries
4 bird’s eye green chillies
3-4 kaffir lime leaves
Little lime skin (shredded)
1 tsp palm sugar
1 tsp fish sauce
Vegetable seasoning powder
Oil for cooking
Method :
1. Heat up a wok on medium low flame. Add 3-4 tbsp oil. Once hot, add in the lemon grass and brinjals. Cook for 5 minutes till it softens slightly.
2. Then, add in the chicken pieces and brown them lightly.
3. Now, add in the green curry paste and mix well. After 2-3 minutes, add the kaffir lime leaves and turkey berries. Blend well with the paste mix.
4. Add the fish sauce and partial basil leaves followed by the 400ml coconut milk. Allow it to boil until the chicken cooks.
5. When the chicken is almost done (80% cooked),check for the saltiness as some ready made paste can be quite salty. In such cases, you may add a little extra amount of coconut milk. I added an additional 200ml thick coconut milk. and 200ml water.
6. Finally, add in the palm sugar, the remaining basil leaves, green chillies and lime skin. Let it simmer for another 10 minutes. Then, give a quick boil on high flame for 1-2 minutes. Serve hot with fragrant white rice. Enjoy :)
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