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Before you jump to Gaeng kiew wan gai recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.
Almost every single article about weight loss and getting healthy tells readers to avoid drive through windows like the plague and that they need to carry out all of their own cooking. This is certainly excellent advice. From time to time, though, you absolutely do not want to make a whole meal for your family or even just for yourself. Once in a while you only want to pay a visit to the drive through when you are on your way home and end the day. There isn’t any reason that you shouldn’t be authorized to do this and not be suffering from remorse about slipping on your diet. This can be done because lots of the popular fast food places are trying to make their menus better now. Here is how one can find healthy food choices at the drive through.
Choose a drive through at a restaurant that is known for catering to people with healthier palates. For instance, Arby’s doesn’t provide hamburgers. You may eat roast beef sandwiches, wraps and salads as a substitute. While Wendy’s has offered hamburgers for decades, they also have plenty of other healthy options like salads, baked potatoes and chili. Not every little thing is McDonalds with its deep fried chicken parts and other terribly unhealthy items.
Fundamental logic states that the proper way to lose fat and get healthy is to ban fast food from your diet altogether. Most of the time this is a good idea but if you make great choices, there is no reason you can’t visit your drive through from time to time. Sometimes the thing you need is to let another person make your dinner. When you want healthy menu items, you do not have to feel terrible about visiting the drive through.
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 need 25 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Gaeng kiew wan gai:
- Get 500 g chicken breast
- Prepare 1 cup light coconut milk (or ¼ cup thick coconut milk diluted with ¾ cup water, for simmering chicken)
- Use 1 cup thick coconut milk
- Use 3 1/2 light coconut milk (or 1½ cups thick coconut milk diluted with 2 cups of water)
- Prepare 1 cup pea eggplants (stems removed, or Thai eggplants)
- Provide 3 kaffir lime leaves (shredded)
- Take 1/2 cup Thai basil leaves
- Prepare 3 tbsp fish sauce
- Provide 2 tsp palm sugar
- Use 3 tbsp vegetable oil
- Use 2 spur chillies (sliced diagonally)
- Provide curry paste (pound all ingredients together)
- Take 15 green bird's eye chillies (stems removed, reduce chillies to reduce spiciness)
- Get 4 green spur chillies (chopped coarsely)
- Get 1 tsp salt
- Use 1/2 shallot (peeled, chopped finely)
- Provide 2 tbsp garlic (chopped finely)
- Take 1/2 tsp galangal (chopped finely)
- You need 1 1/2 tbsp lemongrass (chopped finely)
- Take 1/2 tbsp kaffir lime zest (chopped finely)
- Provide 1/2 tbsp coriander roots (chopped finely)
- Prepare 1 tbsp coriander seed (roasted, grounded to powder)
- Use 1/2 tsp pepper (grounded)
- Get 1 tsp cumin (roasted, grounded to powder)
- Take 1 tsp shrimp paste
Steps to make Gaeng kiew wan gai:
- 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.
- 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.
- 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.
- 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.
- 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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