Gaeng Keow Wan Gai (Thai Green Curry with Chicken)
This vibrant Thai green curry features tender chicken and soft bamboo shoots simmered in a rich, spicy coconut milk broth. Fragrant with green curry paste and fresh herbs, it's a comforting and authentic dish perfect for a satisfying meal. Serve it with steamed jasmine rice to soak up all the delicious sauce.
O rețetă originală de Forkin
- Durată totală
- 50 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 708 kcal
Informații despre alergeni: poate conține crustacee, pește și boabe de soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 800 mlcoconut milk
- 4 lingurăgreen curry paste
- 500 gchicken breast, cut into bite-sized pieces
- 200 gbamboo shoot, sliced, canned or fresh
- 150 gthai eggplant, quartered(opțional)
- 2 lingurăfish sauce
- 1 lingurăpalm sugar, chopped or grated
- 4 buc.kaffir lime leaf, torn
- 0,5 canăthai basil leaf
garnish
- 1 buc.red chili, sliced, for garnish(opțional)
Ustensile
wok · large pot · knife
Mod de preparare
Pas cu pas
- 1
Pour half of the coconut milk into a large pot or wok and bring to a simmer over medium heat, stirring occasionally until the oil separates and rises to the surface, about 5-7 minutes.
Aproximativ 7 min.
Nota bucătarului: The separation of coconut oil indicates the milk has been cooked down and will create a richer curry base.
- 2
Add the green curry paste to the simmering coconut milk and stir well to combine. Cook for 2-3 minutes, stirring constantly, until the paste is fragrant.
Aproximativ 3 min.
- 3
Add the chicken pieces to the pot and stir to coat them thoroughly with the curry paste. Cook for 5 minutes until the chicken is lightly browned.
Aproximativ 5 min.
- 4
Pour in the remaining coconut milk, add the bamboo shoots, and the Thai eggplants (if using). Bring the curry to a gentle simmer.
Aproximativ 3 min.
- 5
Season the curry with fish sauce and palm sugar. Stir until the palm sugar is fully dissolved.
Aproximativ 2 min.
Nota bucătarului: Taste and adjust the seasoning to your preference – it should be a balance of spicy, salty, and sweet.
- 6
Add the kaffir lime leaves and continue to simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
Aproximativ 15 min.
- 7
Stir in the Thai basil leaves just before serving. Remove from heat immediately.
Aproximativ 1 min.
Nota bucătarului: Adding basil at the end preserves its fresh aroma and vibrant color.
- 8
Garnish with sliced red chilies, if desired, and serve hot with steamed jasmine rice.
Per porție
Valori nutriționale
- Calorii
- 708kcal
- Proteine
- 45,6g
- Carbohidrați
- 20,9g
- Grăsimi
- 58,7g
- Fibre
- 7,1g
- Zahăr
- 11,7g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
Store leftover green curry in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling to prevent the coconut milk from curdling.