[Recipe] Thai Green Currty with Chicken : Gaeng Kiaw Waan Gai

Thai Recipe

Thai Green Curry with Chicken

(Gaeng Kiaw Waan Gai)

Style :     Home Cooking              Cooking Level :     3/5

---

Enjoy this aromatic and creamy green curry that’s perfect for sharing!

Ingredients

• 500 ml coconut cream
• 500 ml water
• 100 g green curry paste
• 1 tbsp shrimp paste (packed and leveled)
• 500 g chicken thighs (cut into bite-sized pieces)
• 300 g chicken feet
• 1 block chicken blood (300 g, cut into pieces)
• 300 g Thai eggplants (quartered)
• 70 g pea eggplants
• 5 kaffir lime leaves (torn)
• 30 g sweet basil leaves
• 2 red chili peppers (sliced diagonally)
• 2 tbsp fish sauce
• 2 tbsp palm sugar

---

Instructions

    1. Prepare Ingredients

• Wash and measure all ingredients. For the Thai eggplants, soak the cut pieces in 1 liter of water mixed with 1 tsp salt to prevent discoloration.

    2. Boil Chicken Blood and Feet

• Boil water in a pot. Add the chicken blood and cook for 5 minutes. Remove and set aside.

• Boil the chicken feet for 30–40 minutes until tender. Set aside.

    

    3. Cook the Curry Paste

• Heat the coconut cream in a pot over medium heat, stirring until it "splits" (oil separates on the surface).

• Reduce heat to low and stir in the green curry paste and shrimp paste. Cook until fragrant.

    4. Cook the Chicken

• Add the chicken pieces to the pot and stir until cooked through.

• Pour in the remaining coconut cream and water. Increase heat to high and bring to a boil.

    5. Add Eggplants and Simmer

• Once boiling, add the Thai eggplants and let them cook for a few minutes.

    6. Season the Curry

• Taste the curry and season with fish sauce and palm sugar to balance the flavors. Adjust to your liking.

    

    7. Add Cooked Chicken Feet and Blood

• Stir in the boiled chicken feet and blood. Let it simmer gently.

    8. Add Final Ingredients

• Add the pea eggplants and torn kaffir lime leaves. Simmer for a few more minutes.

• Toss in the basil leaves and sliced red chilies. Stir to combine.

• Final adjust the seasoning gradually, tasting to ensure the perfect balance of salty, sweet and spicy.

    9. Serve

• Turn off the heat and serve hot with steamed rice or Thai rice noodles (khanom jeen).

---

Tips

• Soak quartered Thai eggplants in salted water (1 tsp salt + 1 liter water) to prevent them from turning brown.

Happy Cooking - Enjoy Booking by Hungry Hub

ENJOY THAI STREET FOOD RECIPE

Cr. VDO :           https://www.youtube.com/watch?v=jSdqz34hbcM

Cr. Recipe :        แม่ซี น้องมดดี้ Channel