Chicken Curry Gang Gai แกงไก Recipe 445

CHICKEN CURRY - GANG GAI แกงไก่ RECIPE - (4.4/5)

Chicken Curry - Gang Gai แกงไก่ Recipe - (4.4/5) image

Provided by á-3145

Number Of Ingredients 9

Ingredients

1 1 1 chicken breast
1 1 1 cup coconut milk
1 1 1 tablespoon red curry paste
1/2 1/2 1/2 lb eggplant
2 2 2 tablespoons fish sauce
4-5 4-5 4-5 kaffir lime leaves Optional
3-5 3-5 3-5 sprigs Thai basil Optional
3 3 3 cups water
Tips and Techniques

Steps:

Cut up the chicken into bite size pieces. If you have this dish in Thailand, you will see that the chicken comes with bones. All parts such as legs and thighs can be used. The bones make the curry more flavorful. Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add chicken when you see red oil bubbling on top. Stir and coat chicken with curry sauce. Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce. Let it boil until all the eggplant pieces turn dark and tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce. Pull the center stem off from the kaffir lime leaves and add them to the curry. Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color. Serve hot with rice or rice noodles.

KAI KANG DANG (CHICKEN CURRY WITH COCONUT MILK)

Kai Kang Dang (Chicken Curry with Coconut Milk) image

This South Asian stir-fry recipe tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes.

Provided by Meghan

Categories World Cuisine Recipes Asian

Time 45m

Yield 5

Number Of Ingredients 12

Ingredients

½ cup coconut milk
1 tablespoon red curry paste
1 pound skinless, boneless chicken breast, cut in bite-sized pieces
2 cups coconut milk
3 tablespoons fish sauce
1 tablespoon brown sugar
¾ cup bamboo shoots, drained
2 cups frozen mixed vegetables, thawed
½ red bell pepper, sliced
½ orange bell pepper, sliced
¾ cup fresh Thai basil leaves
2 tablespoons fresh lime juice

Steps:

Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 18.1 g, Cholesterol 46.8 mg, Fat 26.5 g, Fiber 4.6 g, Protein 23.3 g, SaturatedFat 22 g, Sodium 801 mg, Sugar 4.4 g

BURMESE CHICKEN CURRY (GAENG GAI BAMA)

Burmese Chicken Curry (Gaeng Gai Bama) image

This is actually a northern Thai dish with a definite Burmese influence. I first ate it in a Burmese restaurant in Melbourne, Australia. I asked for the recipe and of course I didn't get it. I later experimented with some Thai recipes and came up with this final result. We really love this with steamed jasmine rice. It's quite a hot and spicy dish, so if you want it a bit mild, check the curry paste you use first. You can replace coconut milk with evaporated milk, but traditionally, coconut milk is a must.

Provided by Michelle Chen

Categories World Cuisine Recipes Asian

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup vegetable oil
8 shallots, thinly sliced
1 pound skinless, boneless chicken meat, cut into large pieces
2 tablespoons red curry paste
1 tablespoon curry powder
½ cup coconut milk
¼ cup pureed tomato
2 tablespoons fish sauce
1 tablespoon palm sugar
2 medium tomatoes, cut into wedges
1 bunch cilantro, chopped

Steps:

Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.
Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 26.5 g, Cholesterol 79.4 mg, Fat 23.7 g, Fiber 2.8 g, Protein 28.8 g, SaturatedFat 8.4 g, Sodium 806.1 mg, Sugar 9.4 g

GAENG KEOW WAN GAI - THAI GREEN CURRY CHICKEN

Gaeng Keow Wan Gai - Thai Green Curry Chicken image

This is a delicious, very authentic recipe for Thai green curry. I hope you enjoy it :) Cooking time is approximate. Your chicken may take less or more time to cook than mine, so just watch it and judge accordingly.

Provided by love4culinary

Categories Curries

Time 48m

Yield 3 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs frying boneless skinless chicken, and cut into small chunks
4 cups coconut milk
2 tablespoons fish sauce
3 pieces Laos powder
3 tablespoons green curry paste (see my recipe)
1/2 cup fresh sweet basil leaves
8 young fresh lime leaves
1/2 cup green peas
7 serrano chilies

Steps:

Place your chicken, 2 cups of coconut milk, fish sauce, and laos powder in a wok or large frying pan, and bring to a boil, allowing them to boil until the chicken is cooked and tender.
Remove your chicken from the pan with a slotted spoon leaving everything else behind, and put it on a plate and set aside.
Allow the milk to continue boiling until it is very thick and"oily".
Then take your curry paste, and add it to the pan.
Allow this to cook for 3 minutes or so, until everything is smooth and even.
Next, take your chicken and return it to the pan, and pour in the rest of the coconut milk, and return entire mixture to a boil.
Reduce your heat and allow it to cook for approximately 10 minutes.
Finally, add your basil and citrus leaves, peas and serranos, increase your heat and allow it to boil for 5 minutes.
Serve immediately.

Nutrition Facts : Calories 1142.4, Fat 76.3, SaturatedFat 59.6, Cholesterol 291.3, Sodium 1512.1, Carbohydrate 13.5, Fiber 1.9, Sugar 2.4, Protein 105.1

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