Gaeng Keow Wan Thai Green Curry With Chicken Food

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.

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.

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.