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 Green Curry with Chicken  (Gang Kiew Wan Gai)

       By: Chef Naam  

Recipe Detail :

Green Curry with Chicken  (Gang Kiew Wan Gai) - Green Curry with Chicken is well known and popular with both Thais and foreigners. Just serve it with the rice or arrange in Spicy Papaya Salad with Rice Set is even more delicious.

Green Curry with Chicken  (Gang Kiew Wan Gai) - Green Curry with Chicken is well known and popular with both Thais and foreigners. Just serve it with the rice or arrange in Spicy Papaya Salad with Rice Set is even more delicious.
Duration : 1  hour
For 2 - 4 person

1. Chicken breast (cut into thin pieces) 500 grams
2. 5 cups Coconut milk (1 cup Undiluted + 4 cups Diluted coconut milk)
3. 10 seeds Pepper 
4. Celery root 1 Tsp.
5. 2 Tsp. Salt
6. Lemongrass 2 Tbsp.
7. Lime skin 1 Tsp.
8. Galangal 1 Tsp.
9. 10 Chilies
10. Shrimp paste 1 Tsp.
11. Garlic (cut into small pieces) 6 Tbsp.
12. Onion (chopped small) 5 Tbsp.
13. Roasted coriander powder 1 Tbsp.
14. Roasted cumin powder 1 Tsp.
15. Ground nutmeg  1/2 Tsp.
16. 10 Green goat pepper
17. Coriander leaves 1/4 cup
18. Kaffir lime leaves (torn in half) 5 leaves.
19. 1 Handful Sweet basil  
20. 1/2 cup Eggplant (cut into 4 or 8)
21. 2-3 Tsp. Sugar 
22. Fish sauce 4 Tbsp.
23. 5 Red and Green peppers

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1. Squeeze 1 cup Coconut cream + 4 cups Diluted coconut milk. (Use grated black coconut)
2. Chickens – Clean first. Then cut into small thin pieces in a pan (or stir with the coconut milk). Add 1 tbsp. fish sauce. Wait until cook and set aside.
3. Pounding spices, start with pepper, coriander root, salt, lemon grass, Kaffir lime skin, galangal, chili, shrimp paste, garlic, shallot, coriander seeds, cumin powder, Ground nutmeg  , goat pepper, coriander leave or chili leave (if you have). Then pound thoroughly.
4. If you need more finely, add diluted coconut milk just a little in pounded spices and blend it again.
5. Set the pan over medium heat. Add curry spices, gradually drops to diluted coconut milk. Put the chicken, fry to combine. Season with fish sauce, palm sugar, salt just a little and taste. Then add pure coconut cream, put eggplant, Kaffir lime leave and wait until boil again. Turn off the heat. Add red pepper and sweet basil leave.  Serve.
รายการที่1-9 จาก 9
รายการที่1-9 จาก 9

 Green Curry with Chicken (Gang Kiew Wan Gai)

Green Curry with Chicken (Gang Kiew Wan Gai) - Green Curry with Chicken is well known and popular with both Thais and foreigners. Just serve it with the rice or arrange in Spicy Papaya Salad with Rice Set is even more delicious.

Ingredient of Green Curry with Chicken (Gang Kiew Wan Gai)

1. Chicken breast (cut into thin pieces) 500 grams
2. 5 cups Coconut milk (1 cup Undiluted + 4 cups Diluted coconut milk)
3. 10 seeds Pepper
4. Celery root 1 Tsp.
5. 2 Tsp. Salt
6. Lemongrass 2 Tbsp.
7. Lime skin 1 Tsp.
8. Galangal 1 Tsp.
9. 10 Chilies
10. Shrimp paste 1 Tsp.
11. Garlic (cut into small pieces) 6 Tbsp.
12. Onion (chopped small) 5 Tbsp.
13. Roasted coriander powder 1 Tbsp.
14. Roasted cumin powder 1 Tsp.
15. Ground nutmeg 1/2 Tsp.
16. 10 Green goat pepper
17. Coriander leaves 1/4 cup
18. Kaffir lime leaves (torn in half) 5 leaves.
19. 1 Handful Sweet basil
20. 1/2 cup Eggplant (cut into 4 or 8)
21. 2-3 Tsp. Sugar
22. Fish sauce 4 Tbsp.
23. 5 Red and Green peppers

How to Cook Green Curry with Chicken (Gang Kiew Wan Gai)

1. Squeeze 1 cup Coconut cream + 4 cups Diluted coconut milk. (Use grated black coconut)
2. Chickens – Clean first. Then cut into small thin pieces in a pan (or stir with the coconut milk). Add 1 tbsp. fish sauce. Wait until cook and set aside.
3. Pounding spices, start with pepper, coriander root, salt, lemon grass, Kaffir lime skin, galangal, chili, shrimp paste, garlic, shallot, coriander seeds, cumin powder, Ground nutmeg , goat pepper, coriander leave or chili leave (if you have). Then pound thoroughly.
4. If you need more finely, add diluted coconut milk just a little in pounded spices and blend it again.
5. Set the pan over medium heat. Add curry spices, gradually drops to diluted coconut milk. Put the chicken, fry to combine. Season with fish sauce, palm sugar, salt just a little and taste. Then add pure coconut cream, put eggplant, Kaffir lime leave and wait until boil again. Turn off the heat. Add red pepper and sweet basil leave. Serve.

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