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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 (GAENG KHIAO WAN GAI) #Cooking
Hello !
In this vidéo we will show your how to cook a classic Thaï Green Curry with Chicken ( GAENG KHIAO WAN GAI) for 2 to 4 people, in 15 minutes.
#recipe #cooking #short
EP.14 Kang Keaw Wan Gai (Green Chicken Curry) - Baan Sattaya Thai Cooking School
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Thai Green Curry Chicken with Cream Cheese l Gaeng Keow Wan Gai l Street Food Thai l ASMR
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Authentic Thai Green Curry Chicken - Gaeng Keow Wan Gai Recipe by Cookingo
Try this Thai Green Curry Chicken at home and you'll thank us for this amazing recipe. It resembles Desi dishes somewhat but, believe me, its taste is amazingly different. Nourish your taste buds today with this delicious Thai food. Before we move on to the recipe, SUBSCRIBE to our channel for more international food videos with desi ingredients. Don't forget to join us on Instagram and Facebook as well.
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Thai Green Curry Chicken Ingredients
- Black Cumin Seeds (zeera): 1 tb spoon
- Coriander Seeds (Sabit Dhaniya): 1 & half tb spoon
- Green Chili: 10 medium sized
- Garlic: 6-7 cloves
- White / Yellow Onion: 3 medium sized
- Ginger: 3-inch piece
- Lemon Zest (Lemon ka Chilka): 1 tb spoon
- Salt: 1 tb spoon
- Chicken Broth(Yakhni): 300 ml
- Lime Leaves: 4-6 leaves
- Red Chili: 3-4 medium sized
- Coconut Milk: 200-300 ml
- Boneless Chicken: 300 Grams
-- Step 1 --
-- Making The Green Curry Paste --
Add the following items in the blender and blend well. Black cumin seeds (zeera), coriander seeds (Sabit dhaniya), green chili, garlic, onion, ginger, lemon zest (lemon ka chilka), and salt. Your green curry paste is ready. Now let's move on to the next step.
-- Step 2 --
Add 5-6 tb spoon oil in a pan and add green curry paste in it. Cook for some time so it comes to its boiling point and bubbles start to form in it. Add chicken in it and stir well. Add red chili, crushed lime leaves and mix it well. Now add coconut milk in it and cover the pan and cook for 5 minutes on medium flame.
-- Step 3 --
Add chicken broth in the mixture. Now cover the pan again and let it cook for 15 minutes on low flame to make it somewhat more concentrated. Serve it with boiled rice or with Thai fried rice for an amazing and delicious experience.
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.
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.