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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 Techniques To Live Green And Conserve Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. Those days are over, and it appears we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. According to the specialists, to clean up the natural environment we are all going to have to make some adjustments. Each and every family should start generating changes that are environmentally friendly and they must do this soon. Here are a few tips that can help you save energy, mainly by making your cooking area more green.

Changing light bulbs is as good a spot to start as any. Obviously you shouldn’t confine this to only the cooking area. Compact fluorescent lightbulbs are energy-savers, and you must use them instead of incandescent lights. Although costing a little more initially, these types of bulbs last as long as ten of the standard type as well as using a lot less energy. Utilizing these types of longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. You also have to get the routine of turning off the lights when there is nobody in a area. In the kitchen is where you’ll regularly discover members of a family, and often the lights are not turned off until the last person goes to bed. This additionally takes place in the rest of the house, but we have been trying to save money in the kitchen. Try keeping the lights off until you absolutely need them, and see exactly how much electricity you can save.

As you can see, there are lots of little items that you can do to save energy, and save money, in the kitchen alone. It is reasonably easy to live green, of course. It’s about being functional, more often than not.

We hope you got benefit from reading it, now let’s go back to gaeng kiew wan gai recipe. To cook gaeng kiew wan gai you only need 25 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Gaeng kiew wan gai:
  1. Prepare 500 g chicken breast
  2. You need 1 cup light coconut milk (or ¼ cup thick coconut milk diluted with ¾ cup water, for simmering chicken)
  3. Prepare 1 cup thick coconut milk
  4. Use 3 1/2 light coconut milk (or 1½ cups thick coconut milk diluted with 2 cups of water)
  5. Get 1 cup pea eggplants (stems removed, or Thai eggplants)
  6. Take 3 kaffir lime leaves (shredded)
  7. Provide 1/2 cup Thai basil leaves
  8. Use 3 tbsp fish sauce
  9. Use 2 tsp palm sugar
  10. Use 3 tbsp vegetable oil
  11. Get 2 spur chillies (sliced diagonally)
  12. Use curry paste (pound all ingredients together)
  13. Use 15 green bird's eye chillies (stems removed, reduce chillies to reduce spiciness)
  14. You need 4 green spur chillies (chopped coarsely)
  15. Use 1 tsp salt
  16. You need 1/2 shallot (peeled, chopped finely)
  17. Use 2 tbsp garlic (chopped finely)
  18. Take 1/2 tsp galangal (chopped finely)
  19. Provide 1 1/2 tbsp lemongrass (chopped finely)
  20. Prepare 1/2 tbsp kaffir lime zest (chopped finely)
  21. Get 1/2 tbsp coriander roots (chopped finely)
  22. Use 1 tbsp coriander seed (roasted, grounded to powder)
  23. Provide 1/2 tsp pepper (grounded)
  24. Prepare 1 tsp cumin (roasted, grounded to powder)
  25. Prepare 1 tsp shrimp paste
Instructions 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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