Thai Chicken Green Curry (Gaeng Kiew Wan Gai)

Name: Thai Chicken Green Curry (Gaeng Kiew Wan Gai)
Ingredients: 500g chicken breast; 1 cup light coconut milk (or 1⁄4 cup thick coconut milk diluted with 3⁄4 cup water, for simmering chicken); 1 cup thick coconut milk; 3½ light coconut milk (or 1 1⁄2 cups thick coconut milk diluted with 2 cups of water); 1 cup pea eggplants (stems removed, or Thai eggplants); 3 kaffir lime leaves (shredded); ½ cup Thai basil leaves; 3 tbsp fish sauce; 2 tsp palm sugar; 3 tbsp vegetable oil; 2 spur chillies (sliced diagonally); 15 green bird's eye chillies (stems removed, reduce chillies to reduce spiciness); 4 green spur chillies (chopped coarsely); 1 tsp salt; ½ shallot (peeled, chopped finely); 2 tbsp garlic (chopped finely); ½ tsp galangal (chopped finely); 1½ tbsp lemongrass (chopped finely); ½ tbsp kaffir lime zest (chopped finely); ½ tbsp coriander roots (chopped finely); 1 tbsp coriander seed (roasted, grounded to powder); 1 tsp cumin (roasted, grounded to powder); ½ tsp pepper (grounded); 1 tsp shrimp paste

asianinspirations.com.au

Fiery and full of flavour, yet wholly satisfying with a smooth texture, the gaeng kiew wan gai is packed with a variety of spices in a light green curry…

View full recipe on asianinspirations.com.au

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Ingredients

500g chicken breast
1 cup light coconut milk (or 1⁄4 cup thick coconut milk diluted with 3⁄4 cup water, for simmering chicken)
1 cup thick coconut milk
3½ light coconut milk (or 1 1⁄2 cups thick coconut milk diluted with 2 cups of water)
1 cup pea eggplants (stems removed, or Thai eggplants)
3 kaffir lime leaves (shredded)
½ cup Thai basil leaves
3 tbsp fish sauce
2 tsp palm sugar
3 tbsp vegetable oil
2 spur chillies (sliced diagonally)
15 green bird's eye chillies (stems removed, reduce chillies to reduce spiciness)
4 green spur chillies (chopped coarsely)
1 tsp salt
½ shallot (peeled, chopped finely)
2 tbsp garlic (chopped finely)
½ tsp galangal (chopped finely)
1½ tbsp lemongrass (chopped finely)
½ tbsp kaffir lime zest (chopped finely)
½ tbsp coriander roots (chopped finely)
1 tbsp coriander seed (roasted, grounded to powder)
1 tsp cumin (roasted, grounded to powder)
½ tsp pepper (grounded)
1 tsp shrimp paste