Gaeng Keow Wan Gai Thai Green Curry Chicken Food

GAENG KEOW WAN GAI - THAI GREEN CURRY CHICKEN

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.

GAENG KEOW WAN THAI GREEN CURRY WITH CHICKEN

Steps:

• Put coconut cream in a large wok and cook over medium high heat for 3-5 minutes, stirring continuously, until the coconut oil begins to separate.
• Add green curry paste and stir for 1-2 minute until well combined.
• Add sliced chicken and cook 2-3 minutes until meat turns white.
• Add coconut milk and once it boils add eggplant. Simmer for 3-4 minutes, until eggplants soften.
• Add sugar, fish sauce, kaffir lime leaves and half of the basil leaves.
• Turn off the heat and serve garnished with green and red chillies and remaining basil leaves.

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.

KRUNG GAENG KEO WAN - THAI GREEN CURRY PASTE

Steps:

• Place the whole, dries spices in a mortar and grind to a smooth powder.
• Take your food processor, and put these spices plus other ground spices in, and add the rest of the ingredients and process til everything combines and forms a smooth, thoroughly combined paste.

GREEN CHICKEN CURRY (GAENG KIEW WAN GAI)

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.