[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

Post a Comment

Previous Post Next Post