Gaeng kiew wan gai

How to Making Recipes Gaeng kiew wan gai using 25 ingredients and 5 steps

Gaeng kiew wan gai -

You can have Gaeng kiew wan gai using 25 ingredients and 5 steps. Here is how you cook that.

Ingredients 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. It's 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. It's 1 cup pea eggplants (stems removed, or Thai eggplants).
6. Prepare 3 kaffir lime leaves (shredded).
7. It's 1/2 cup Thai basil leaves.
8. It's 3 tbsp fish sauce.
9. It's 2 tsp palm sugar.
10. Prepare 3 tbsp vegetable oil.
11. Prepare 2 spur chillies (sliced diagonally).
12. You need curry paste (pound all ingredients together).
13. You need 15 green bird's eye chillies (stems removed, reduce chillies to reduce spiciness).
14. Prepare 4 green spur chillies (chopped coarsely).
15. Prepare 1 tsp salt.
16. You need 1/2 shallot (peeled, chopped finely).
17. Prepare 2 tbsp garlic (chopped finely).
18. It's 1/2 tsp galangal (chopped finely).
19. You need 1 1/2 tbsp lemongrass (chopped finely).
20. It's 1/2 tbsp kaffir lime zest (chopped finely).
21. You need 1/2 tbsp coriander roots (chopped finely).
22. You need 1 tbsp coriander seed (roasted, grounded to powder).
23. Prepare 1/2 tsp pepper (grounded).
24. You need 1 tsp cumin (roasted, grounded to powder).
25. It's 1 tsp shrimp paste.

Gaeng kiew wan gai step by step

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.

Gaeng kiew wan gai - Thank you and good luck