Thai green chicken curry (gaeng kiaw wan gai).
Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, thai green chicken curry (gaeng kiaw wan gai). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Thai green chicken curry (gaeng kiaw wan gai) is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Thai green chicken curry (gaeng kiaw wan gai) is something that I've loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have thai green chicken curry (gaeng kiaw wan gai) using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Thai green chicken curry (gaeng kiaw wan gai):
- {Make ready of Meat:.
- {Take 1 box of boneless chicken thighs, cut into chunks.
- {Take of Thai Green curry sauce:.
- {Get 480 ml of coconut milk, divided.
- {Prepare 3-4 tablespoons of Thai green curry paste (Nam Jai or use any brand).
- {Make ready 2 tablespoons of fish sauce.
- {Take 1 tablespoon of sugar (granulated or caster).
- {Take 1/3 cup of water (optional).
- {Get of Vegetables:.
- {Prepare 6-7 of baby sweetcorn.
- {Prepare 1 can of bamboo shoots.
- {Take 1 packet of mangetout peas, sliced in half.
- {Take of Garnish:.
- {Take of Few slices fresh chillis, optional.
Instructions to make Thai green chicken curry (gaeng kiaw wan gai):
- Prepare the ingredients for the curry and set aside each of the ingredients into a bowl..
- In a wok on medium high heat add ¾ cup coconut milk and reduce it until it’s a thick consistency and coconut oil starts to separate from the coconut milk (if the oil doesn’t separate after being reduced but it is very thick, continue with the recipe)..
- Now add the green curry paste (add more paste if you prefer it spicier). Using a wooden spoon mix and stir all of the ingredients together to let the aromas from the paste infuse and release the fragrance. Stir for about 2-3 minutes until it dries out. Tip: if paste sticks to the bottom of wok, add a tiny amount of remaining coconut milk to deglaze it..
- Add the chicken thighs, coat and stir well to incorporate to mix with the curry paste. Once bubbling add remaining coconut milk, the seasonings; fish sauce and sugar and water (optional if curry is on the dry side), and stir. Now reduce heat to medium and simmer for about 10 minutes to cook the chicken or until it’s soft and tender..
- Once curry has simmered bring the heat to high. Add the sweet corn and stir again. Cook it for 3 minutes before adding the bamboo shoots and cook for a further 2 minutes. Stir the curry and add the mangetout peas, cook for further 2 minutes soft and tender and to infuse all ingredients with the flavours together. Taste the green curry sauce, the flavours should be balanced, salty with a hint of sweet (add more fish sauce for more saltiness or sugar for sweetness)..
- Once curry is boiling, turn off and remove wok from heat. Transfer curry into a serving bowl and garnish with fresh chillis (optional) and eat while pipping hot. Serve the Thai green curry with a bowl of steamed rice..
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