Gaeng Keow Wan Gai Recipe

Gaeng Keow Wan Gai, also known as Thai green curry with chicken, is a popular and flavorful dish that combines the aromatic flavors of Thai green curry paste with tender pieces of chicken and creamy coconut milk. This dish is a perfect balance of spicy, sweet, and savory flavors that will delight your taste buds.

Gaeng Keow Wan Gai Recipe

Ingredients:

1. - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

2. - 2 tbsp green curry paste

3. - 1 can (14 oz) coconut milk

4. - 1 cup chicken broth

5. - 1 tbsp fish sauce

6. - 1 tbsp sugar

7. - 1 cup Thai basil leaves

8. - 1 red bell pepper, sliced

9. - 1 small eggplant, sliced

10. - 1 small zucchini, sliced

11. - 1 cup bamboo shoots

12. - 1 tbsp vegetable oil

13. - Salt to taste

Instructions:

1. In a large pot or wok, heat the vegetable oil over medium heat. Add the green curry paste and cook for 1-2 minutes until fragrant.

2. Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.

3. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.

4. Add the fish sauce and sugar to the pot, stirring well to incorporate the flavors.

5. Add the bell pepper, eggplant, zucchini, and bamboo shoots to the pot. Stir to combine all the ingredients.

6. Cover the pot and let the curry simmer for 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.

7. Taste the curry and adjust the seasoning with salt, if necessary.

8. Remove the pot from the heat and stir in the Thai basil leaves.

9. Serve the Gaeng Keow Wan Gai hot over steamed rice or noodles.

10. Garnish with additional Thai basil leaves and sliced red chili, if desired.

Enjoy this delicious and aromatic Gaeng Keow Wan Gai with your family and friends. The combination of flavors in this dish will transport you to the streets of Thailand with every bite.

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