Gaeng Keow Wan Gai – Thai Green Curry Chicken
Description
Embark on a culinary journey with this authentic Thai Green Curry Chicken, a delightful combination of tender chicken, aromatic spices, and creamy coconut milk, guaranteed to tantalize your taste buds. Cooking time is approximate, so adjust according to your chicken’s doneness.
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 | boneless skinless chicken |
| 4 | cups coconut milk |
| 2 | tablespoons fish sauce |
| 3 | tablespoons green curry paste |
| 3 | fresh sweet basil leaves |
| ½ | cup fresh lime leaves |
| 8 | ounces green peas |
| ½ | cup serrano chilies (sliced) |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 1142.4 |
| Total Fat | 76.3 g |
| Saturated Fat | 59.6 g |
| Cholesterol | 291.3 mg |
| Sodium | 1512.1 mg |
| Total Carbohydrates | 13.5 g |
| Dietary Fiber | 1.9 g |
| Sugars | 2.4 g |
| Protein | 105.1 g |
Instructions
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Preparation of Ingredients: Begin by placing the chicken, 2 cups of coconut milk, fish sauce, and laos powder into a large wok or frying pan, and bring the mixture to a rolling boil. Allow the chicken to cook thoroughly, ensuring it becomes tender.
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Chicken Removal: Once the chicken is cooked, use a slotted spoon to carefully remove it from the pan, transferring it to a plate and setting it aside momentarily.
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Thickening the Coconut Milk: Continue boiling the remaining mixture in the pan until the coconut milk thickens and takes on an “oily” appearance.
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Incorporating Curry Paste: Add the green curry paste to the thickened coconut milk, stirring to combine, and allow it to cook for approximately 3 minutes until the mixture is smooth and evenly blended.
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Combining Ingredients: Return the cooked chicken to the pan, pouring in the remaining coconut milk. Bring the entire mixture back to a boil.
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Final Cooking Stage: Reduce the heat and let the curry simmer for about 10 minutes, allowing the flavors to meld beautifully.
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Adding Fresh Ingredients: Finally, add the fresh basil leaves, lime leaves, green peas, and sliced serrano chilies to the pan. Increase the heat slightly and let everything boil together for an additional 5 minutes.
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Serving: Serve the Gaeng Keow Wan Gai immediately, perhaps over steamed jasmine rice or with your favorite sides.
Recipe Category: Curries
Keywords: Chicken, Poultry, Vegetable, Meat, Thai, Asian, Spicy, < 60 Mins
Rating: 4.5 / 5 (5 Reviews)
Enjoy this vibrant and aromatic dish that encapsulates the essence of Thai cuisine!
