Thai Food Recipe - How To Make Gaeng Kiew Wan Kai, Green Chicken Curry
This dish is popular with tourists travelling to Thailand because it is a mild curry, sweet and not very spicy. Most Thai restaurants will have a Green curry (Gaeng Kiew Wan) on their menu. Green Curry is usually made with chicken, however you can substitute with beef or pork if you wish. Unlike Red and Yellow Curries, Green Curry is almost always served with vegetables, round eggplant in particular. This dish usually has a soup-like consistency and is normally served in a bowl with jasmine rice served separately.
How To Make Thai Green Curry
The recipe below is for a mild variety of Green Curry, you can choose to use more chili if you prefer a more spicy dish. The video attached to this recipe is a little different, and you may notice the narrator says "Green Curry is much more spicy than Panang Curry". Not where I come from, we eat our Red Curry hot, and our Green Curry mild. This dish is normally made with round eggplant, however you may use any vegetables you have available.
300 grams of chicken breast diced
1 1/2 cups of coconut milk
1/4 cup of water
2 tablespoons of green curry paste
1 cup of round eggplant cut
2 tablespoons of brown sugar
1 teaspoon of chicken oxo
2 Thai chili peppers thinly sliced
4 Thai basil leaves whole
1 tablespoon of mushroom soya sauce
1 tablespoon of Thai fish sauce
1: Stir 3 tablespoons of the coconut milk & chili paste in a hot saucepan.
2: Add the chicken and continue to stir for about 5-7 minutes.
3: Add the eggplant and the water and stir.
4: Add the sugar, and remaining dry ingredients, continue to stir.
5: Add the mushroom soya sauce, fish sauce, chili peppers.
6: Add the remaining coconut milk and stir.
7: Add the Thai basil leaves.
8: Once cooked, serve with a side plate of Jasmine rice.
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