Ultimate Green Curry Gaeng Khiaw Wan Gai Recipes

ULTIMATE GREEN CURRY (GAENG KHIAW WAN GAI)

Ultimate Green Curry (Gaeng Khiaw Wan Gai) image

The best green curry with chicken and eggplant from Chef Hong Thaimee's book, True Thai.

Provided by Hong Thaimee

Categories Chicken Stew Eggplant Coconut Basil

Yield Serves 2 to 4

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil or coconut cream
1 cup green curry paste (homemade or storebought)
1 pound boneless chicken thighs, sliced 1 inch thick
1 (13.5-ounce) can coconut milk
1 cup cubed eggplant (½-inch cubes)
½ cup whole Thai basil leaves
¼ cup thinly sliced fresh long red Thai chiles
4 makrut lime leaves, torn 3 or 4 times to release their oils
3 tablespoons palm sugar, or to taste
3 tablespoons fish sauce, or to taste
Steamed jasmine rice, rice noodles, or roti

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.

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

GREEN CHICKEN CURRY (GAENG KIEW WAN GAI)

Green Chicken Curry (Gaeng Kiew Wan Gai) image

Make and share this Green Chicken Curry (Gaeng Kiew Wan Gai) recipe from Food.com.

Provided by TastyRecipes

Categories Thai

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can coconut milk
3 tablespoons vegetable oil
2 tablespoons garlic, finely chopped
2 tablespoons green curry paste (we use the Maesri brand)
4 tablespoons fish sauce
2 teaspoons palm sugar, grated
1 chicken breast, cut into thin strips
1 cup chicken stock
4 kaffir lime leaves, finely chopped
5 Thai eggplants, quartered
25 -30 Thai basil
2 bird chiles, finely chopped

Steps:

Heat the coconut milk in a small sauce pan (do not bring to a boil) and set aside.
Heat the oil in a large sauce pan, add the finely chopped garlic and fry until golden brown.
Add the curry paste and the chillies and fry for a few more seconds (for a milder version, omit the chillies).
Add the warmed coconut milk in and stir on a medium flame until the coconut milk starts to thicken.
Add the fish sauce and the palm sugar.
Add the thin cuts of chicken breast and stir on a medium flame until the meat turns white.
Add the stock and cook on a low flame for about 4 minutes.
Add the kaffir lime leaves, basil leaves and the quartered green eggplant and cook for about 3 minutes.
Serve with jasmine rice.

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