Gaengkeowwangaithaigreencurrychicken Recipes
KRUNG GAENG KEO WAN - THAI GREEN CURRY PASTE
Gkrachai (lesser ginger or rhizome) is imported from Thailand in frozen pouches, and can be found in Southeast Asian markets. The color in this dish is achieved from the serranos, with the seeds included. Adjust the recipe according to your tastes. As written, the recipe will produce a very spicy paste. This curry paste will keep for at least a month in your fridge if stored in a nice air tight container.
Provided by love4culinary
Categories Vegetable
Time 15m
Yield 1 batch
Number Of Ingredients 15
Steps:
- Place the whole, dries spices in a mortar and grind to a smooth powder.
- Take your food processor, and put these spices plus other ground spices in, and add the rest of the ingredients and process til everything combines and forms a smooth, thoroughly combined paste.
Nutrition Facts : Calories 561.2, Fat 55.9, SaturatedFat 7.7, Sodium 2338.2, Carbohydrate 15.8, Fiber 3.6, Sugar 2.9, Protein 3.3
ULTIMATE GREEN CURRY (GAENG KHIAW WAN GAI)
Steps:
- In a medium saucepan, heat the oil over medium heat until sizzling (or if using coconut cream, heat it until bubbling). Add the curry paste and cook, stirring, just until fragrant and the color has intensified, about 1 minute. Watch carefully so it doesn't burn.
- Add the chicken and stir to coat in the curry paste, then pour in the coconut milk and bring to a boil. Add the eggplant, lower the heat to maintain a simmer, and simmer until the chicken and eggplant are cooked through, about 8 minutes. Remove from the heat and stir in the Thai basil, chiles, and lime leaves. Stir in the sugar and fish sauce until the sugar has dissolved. Serve hot over jasmine rice or rice noodles or with roti for dipping.
THAI GREEN CURRY CHICKEN
This is from The Everything Thai Cookbook by Jennifer Malott Kotylo, but I made some changes to make it healthier. The fish sauce is key here.
Provided by rpgaymer
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of oil in a large sauce pan over medium heat. Add the chicken and saute until lightly browned. Remove the chicken and set aside.
- Add the remaining oil to the pan, and stir in the curry paste and cook for 3 minutes.
- Add the coconut milk and continue to cook for 5 minutes, stirring often.
- Add the chicken and fish sauce. Reduce the heat and cover, then simmer for 15 minutes.
- Add the peas and cook for 5 more minutes.
- Remove from heat, then stir in spinach and cilantro. Serve over rice.
Nutrition Facts : Calories 750.2, Fat 34, SaturatedFat 24.5, Cholesterol 72.8, Sodium 1287.8, Carbohydrate 84.1, Fiber 2, Sugar 78.4, Protein 28.6
GREEN CURRY PASTE (GAENG KIOW WAN)
Make and share this Green Curry Paste (Gaeng Kiow Wan) recipe from Food.com.
Provided by Latchy
Categories Thai
Time 20m
Yield 3 tablespoons
Number Of Ingredients 13
Steps:
- Using a mortar and pestle or a grinder, blend all the ingredients together until they form a smooth paste.
- This will make approximately 3 tablespoons.
Nutrition Facts : Calories 99.3, Fat 0.5, SaturatedFat 0.1, Sodium 792.2, Carbohydrate 23.2, Fiber 3, Sugar 9.3, Protein 4.6
More about "gaengkeowwangaithaigreencurrychicken recipes"
GREEN CURRY WITH CHICKEN AND EGGPLANT - RACHEL COOKS THAI
From rachelcooksthai.com
- Prepare all of your ingredients. Slice the eggplants into quarters, the bell peppers into thin strips, and the kaffir lime leaves into thin ribbons. Remove the basil leaves from the stems. Cut the chicken into thin bite-sized pieces. Open a can of coconut milk and gently scoop the top layer of cream (~1/3 cup) into a saucepan. Save the thinner milk at the bottom of the can for later.
- Heat the cream over medium high heat until it starts to separate into a top oily layer and bottom milky layer. Then add the curry paste and mix until blended.
- Add the chicken, coat in the curry paste mixture, and cook until done. Then add the rest of the coconut milk and 1 cup of water and bring to a gentle boil. Add the eggplant, bell pepper slices, and kaffir lime leaf ribbons and cook until just tender. Season with fish sauce and sugar to taste.
- Add the basil and remove from the heat. Serve with jasmine rice. It's great the same day and perhaps even better the next!
SWEET GREEN CURRY WITH CHICKEN - AUTHENTIC THAI RECIPES FROM …
From thaicookbook.tv
- Select 2 whole chicken thighs with skin on. Cut the meat away from the bone, then cut into 1 - 2 inch cubes. Using a meat cleaver or heavy knife, chop the bones in half.
- Pluck the leaves and flower tops from a nice bunch of Horapah (Thai Sweet Basil), enough to make about 1 1/2 cups of loosely packed leaves. Be sure you are using the right type of basil, as other types such as Holy Basil or Lemon Basil are not acceptable for use with strong curry dishes.
- Cut the Thai Eggplants into quarters, and soak them in a small bowl of water with 1 teaspoon of salt. This will prevent them from turning brown or black before you are ready to cook them.
- Carefully wash the green peppercorn bunches, so the berries stay on the bunch. Tear the center stem away from 3 Kaffir lime leaves.
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