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Gaeng kiew wan gai
Gaeng kiew wan gai

Before you jump to Gaeng kiew wan gai recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Dollars.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That has completely changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the specialists, to clean up the environment we are all going to have to make some adjustments. These adjustments need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen is a good place to begin saving energy by going more green.

Even though it may not taste as good, cooking food in the microwave rather than in the oven will save you a packet of money. As soon as you find out it takes 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. When it pertains to boiling water and steaming vegetables, you can save plenty of electricity and do the job faster with countertop appliances rather than a stove. You might think that you save energy by washing your dishes by hand, nonetheless that is not true. A dishwasher is especially effective when it’s full before a cycle is started. Don’t dry the dishes by using heat, utilize the cool dry or air dry features to increase the money you save.

The kitchen by itself offers you many small means by which energy and money can be saved. Natural living is definitely something we can all accomplish, without difficulty. A lot of it really is merely using common sense.

We hope you got insight from reading it, now let’s go back to gaeng kiew wan gai recipe. You can cook gaeng kiew wan gai using 25 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Gaeng kiew wan gai:
  1. Prepare 500 g chicken breast
  2. Prepare 1 cup light coconut milk (or ¼ cup thick coconut milk diluted with ¾ cup water, for simmering chicken)
  3. Use 1 cup thick coconut milk
  4. You need 3 1/2 light coconut milk (or 1½ cups thick coconut milk diluted with 2 cups of water)
  5. You need 1 cup pea eggplants (stems removed, or Thai eggplants)
  6. Take 3 kaffir lime leaves (shredded)
  7. Get 1/2 cup Thai basil leaves
  8. You need 3 tbsp fish sauce
  9. Get 2 tsp palm sugar
  10. Use 3 tbsp vegetable oil
  11. Provide 2 spur chillies (sliced diagonally)
  12. Prepare curry paste (pound all ingredients together)
  13. Use 15 green bird's eye chillies (stems removed, reduce chillies to reduce spiciness)
  14. Get 4 green spur chillies (chopped coarsely)
  15. Take 1 tsp salt
  16. Take 1/2 shallot (peeled, chopped finely)
  17. Get 2 tbsp garlic (chopped finely)
  18. You need 1/2 tsp galangal (chopped finely)
  19. Take 1 1/2 tbsp lemongrass (chopped finely)
  20. Take 1/2 tbsp kaffir lime zest (chopped finely)
  21. You need 1/2 tbsp coriander roots (chopped finely)
  22. Use 1 tbsp coriander seed (roasted, grounded to powder)
  23. Get 1/2 tsp pepper (grounded)
  24. Get 1 tsp cumin (roasted, grounded to powder)
  25. Provide 1 tsp shrimp paste
Steps to make Gaeng kiew wan gai:
  1. Clean the chicken and pat dry with paper towel. Slice vertically into thin slices. Add 1 cup light coconut milk into a pot and bring to boil. Add chicken and reduce the heat to simmer the chicken until meat is tender. Dish out the chicken and set aside.
  2. Add the vegetable oil into a pan and heat over medium heat. Once the oil is hot, add the curry paste and stir-fry until fragrant. Slowly add ½ cup of thick coconut milk and stir-fry until fragrant. Add chicken to the pan and stir-fry to evenly coat chicken in the curry paste. Remove pan from heat.
  3. Transfer curry and chicken into a large pot and heat over medium heat. Add in 3½ cups light coconut milk and kaffir lime leaves. Bring to boil then add fish sauce and sugar.
  4. Add pea eggplant and make sure they are submerged in the curry. Continue cooking until eggplant is cooked through, then add the remaining ½ cup thick coconut milk. Bring to boil and add Thai basil leaves and red spur chillies.
  5. Taste the curry and adjust the spiciness to your liking. If the curry is too spicy, add some coconut milk to bring down the heat level. Turn off the heat and remove from the stove. Dish out the curry into a bowl and garnish with Thai basil leaves. Enjoy with steamed rice or rice noodles. - - NOTES - - When cooking the chicken, make sure the thin coconut milk is boiling before adding the chicken meat. This will tenderise the meat and remove any foul smell. The thin coconut milk that was used to boil th

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