Joy’s Thai Food Recipe & Dessert Blog!

แกงเขียวหวานไก่ Gaeng Kiao Wan Gai (Chicken Green Curry)

(the chicken isn’t green!)

แกงเขียวหวานไก่
Gaeng Kiao Wan Gai

(Chicken Green Curry)

Prepare:

1 cup chicken
1/2 cup fish balls (optional)
1 cup coconut thick cream
3 cups coconut milk
3 coriander roots
1 tsp. pepper
2 cloves garlic
4 tbsp. fish sauce
1/3 cup crisp eggplant
1/3 cup sweet basil
4 red chili peppers (cut diagonally)
1/2 cup sliced diagonally galingale
1/2 cup cooked chicken’s blood (optional)

Paste:

25 green chili peppers (more or less as you prefer)
1 tbsp. coriander seed
1 tbsp. cumin powder
10 dried peppers
3 red onions
5 cloves garlic
2 tsp. minced galangal
1 tsp. salt
1 tbsp. shrimp paste
1 tbsp. sliced lemongrass
1 tsp. sliced kaffir lime skin
1 tbsp. minced galingale (peel off the skin first)

Cooking Instructions:

1. Ground all the paste ingredients together and finely. To skip this step you can get instant green curry paste from the store. It’s up to you.

However, it is different between fresh paste and packed paste.

2. Ground coriander roots, dried peppers and garlic. Then mix it with the chicken.

3. Boil 1 cup of coconut cream with low heat until it’s boiling. Add paste and keep stirring until it smells nice.

4. Then, put chicken and add the rest of coconut milk. Cook for 15 minutes. Don’t stir.

5. After that, add fish balls, cooked chicken’s blood, eggplant, sliced galingale, sweet basil and red chili peppers.

6. Turn of the fire.

Tip!

To make the curry real green, add 1/4 cup sweet basil while you ground the paste.

Joy \(^v^)/

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Thai Food Curry: Gang Ped Gai Sai Sato

(Chicken Curry with Green Bean)

Thai Food Curry: Gang Ped Gai Sai Sator (Chicken Curry with Green Bean)

Prepare:

1 cup chicken
1 cup sato (from nitta tree)
1/2 cup sliced bamboo
4 kaffir lime leaves
2 lemongrass (sliced)
2 pieces galangal (cut finely)
2 red onions
1 clove garlic
2 tsp. shrimp paste
1 tsp. kiffir lime skin (sliced)
5 dried red chili peppers
8 oz. coconut milk
2 tbsp. fish sauce
1 tsp. sugar
1 tbsp. olive oil

Cooking Instruction:

1. Ground lemongrass, galangal, red onions, garlic, shrimp paste, kiffir lime skin and dried red chili peppers together. Good thing about making the paste by yourself is the best smell of fresh ingredients.

2. Heat the pan and put olive oil. Wait until the pan is hot then put the paste that we made from step 1.

3. Fry the paste until it smells nice. Now, add chicken, fish sauce, sugar and half of coconut milk. Then mix well.

4. Cook for 10 minutes. Keep adding coconut milk or water when the pan is getting too dry.

5. After that, add sato and bamboo. Pour the rest of coconut milk. Cook for about 2 minutes.

6. Turn off the fire. Dress the curry with kaffir lime leaves.

You should crack the bean open to check inside if there is any warm in it. Even though I picked the most expensive one, which is usually fresh, I still found 5 warms. Be careful naka!

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