Gaeng Keow Wan Gai Recipe
Gaeng Keow Wan Gai is a yummy dish that will definitely be a winner at the next party you host. I served the Gaeng Keow Wan Gai last week for my husband's colleagues and they loved it. Don’t miss this one out.
Ingredients
2 tbsp vegetable oil
11/2 tbsp green curry paste, bought ready-made or see recipe below
1 fresh green chilli, finely sliced
4 kaffir lime leaves, chopped
3 cups (750 ml) coconut milk
1 tbsp fish sauce
2 tsp sugar
500 g chicken, cut into bite-sized pieces
30 g eggplant (aubergine)
30 g fresh or frozen peas
1 tbsp fresh basil leaves
Directions
Heat the oil in a large saucepan over medium heat.
Add the curry paste, the green chilli and lime leaves and stir-fry for a few minutes.
Add the coconut milk, fish sauce and sugar.
When the coconut milk begins to bubble, add the chicken, the peas and the eggplant.
Turn down heat and simmer to reduce the gravy.
If it becomes too thick, add a little water or more coconut milk.
Serve hot, garnished with basil leaves.
Add the curry paste, the green chilli and lime leaves and stir-fry for a few minutes.
Add the coconut milk, fish sauce and sugar.
When the coconut milk begins to bubble, add the chicken, the peas and the eggplant.
Turn down heat and simmer to reduce the gravy.
If it becomes too thick, add a little water or more coconut milk.
Serve hot, garnished with basil leaves.
Questions, Comments and Reviews
By Same Chef
Chef
