How to Cook Delicious Gaeng kiew wan gai

Gaeng kiew wan gai.

Gaeng kiew wan gai very diverse and have mind sense that unique. Few types of Gaeng kiew wan gai recipes are also adequate simple to process and do not take long. Though not everybody likes Gaeng kiew wan gai food, currently several people are get attached and like the various Gaeng kiew wan gai foods available. This can be seen than the number of restaurants that prepare Gaeng kiew wan gai as one of the dishes. You can cook Gaeng kiew wan gai using 25 ingredients and 5 steps. Here is how you cook it.

Ingredients of Gaeng kiew wan gai

1. It's of chicken breast.
2. Prepare of light coconut milk (or ¼ cup thick coconut milk diluted with ¾ cup water, for simmering chicken).
3. Prepare of thick coconut milk.
4. You need of light coconut milk (or 1½ cups thick coconut milk diluted with 2 cups of water).
5. It's of pea eggplants (stems removed, or Thai eggplants).
6. Prepare of kaffir lime leaves (shredded).
7. It's of Thai basil leaves.
8. It's of fish sauce.
9. You need of palm sugar.
10. Prepare of vegetable oil.
11. Prepare of spur chillies (sliced diagonally).
12. You need of curry paste (pound all ingredients together).
13. It's of green bird's eye chillies (stems removed, reduce chillies to reduce spiciness).
14. It's of green spur chillies (chopped coarsely).
15. It's of salt.
16. You need of shallot (peeled, chopped finely).
17. It's of garlic (chopped finely).
18. It's of galangal (chopped finely).
19. It's of lemongrass (chopped finely).
20. Prepare of kaffir lime zest (chopped finely).
21. Prepare of coriander roots (chopped finely).
22. You need of coriander seed (roasted, grounded to powder).
23. Prepare of pepper (grounded).
24. You need of cumin (roasted, grounded to powder).
25. Prepare of 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.

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