Green Curry Paste Gaeng Kiow Wan Recipes
REAL THAI GREEN CURRY PASTE (NAM PRIK GEN KAYO WAN)
This is a green curry paste recipe from central Thailand that incorporates the Indian spices of the South and the fresh herbs from the North. This recipe will make a bulk curry paste that will keep for a few weeks in the refrigerator and make several batches of curry. Fresh curry paste always makes your curries taste better than premade pastes that contain preservatives.
Provided by Wiley
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 36
Number Of Ingredients 14
Steps:
- Combine green chiles, shallots, cilantro roots, garlic, Thai basil, lemongrass, galangal, kaffir lime peel, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle; pound into a smooth paste.
Nutrition Facts : Calories 13.2 calories, Carbohydrate 2.7 g, Cholesterol 0.5 mg, Fat 0.2 g, Fiber 0.4 g, Protein 0.7 g, Sodium 198.7 mg, Sugar 0.4 g
ULTIMATE GREEN CURRY (GAENG KHIAW WAN GAI)
Steps:
- In a medium saucepan, heat the oil over medium heat until sizzling (or if using coconut cream, heat it until bubbling). Add the curry paste and cook, stirring, just until fragrant and the color has intensified, about 1 minute. Watch carefully so it doesn't burn.
- Add the chicken and stir to coat in the curry paste, then pour in the coconut milk and bring to a boil. Add the eggplant, lower the heat to maintain a simmer, and simmer until the chicken and eggplant are cooked through, about 8 minutes. Remove from the heat and stir in the Thai basil, chiles, and lime leaves. Stir in the sugar and fish sauce until the sugar has dissolved. Serve hot over jasmine rice or rice noodles or with roti for dipping.
GREEN CURRY PASTE (GAENG KIOW WAN)
Make and share this Green Curry Paste (Gaeng Kiow Wan) recipe from Food.com.
Provided by Latchy
Categories Thai
Time 20m
Yield 3 tablespoons
Number Of Ingredients 13
Steps:
- Using a mortar and pestle or a grinder, blend all the ingredients together until they form a smooth paste.
- This will make approximately 3 tablespoons.
Nutrition Facts : Calories 99.3, Fat 0.5, SaturatedFat 0.1, Sodium 792.2, Carbohydrate 23.2, Fiber 3, Sugar 9.3, Protein 4.6
GAENG KEOW WAN GAI - THAI GREEN CURRY CHICKEN
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
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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