Green Curry Chicken (Gaeng Keow Wan Gai) Recipe by Kansamon Senchai
This recipe is translated from Cookpad Thailand. See original: แกงเขียวหวานไก่ Green Curry Chicken (Gaeng Keow Wan Gai) Cooking Instructions 1 Add oil to a pot and heat until hot. Add green curry paste (you can mix in a little red curry paste for color and extra heat if desired). Stir to combine. Add palm sugar and stir until dissolved, being careful not to burn the curry paste. Add the chicken thighs and chicken feet, stir-fry with the curry paste until the chicken is cooked. Add a little coconut milk and water. Simmer until the coconut milk separates and the chicken is tender. 2 While the chicken is simmering, prepare the ingredients: cut the Thai eggplant and soak in salted water, and cut the chicken blood into pieces. 3 Prepare the basil leaves, tear the kaffir lime leaves, slice the pea eggplant, and cut the red chili peppers into thin strips. 4 Once the chicken feet are tender, add more coconut milk and the torn kaffir lime leaves. Season to taste and bring to a boil again. 5 Add the Thai eggplant, pea eggplant, and chicken blood. Cook until the eggplant is tender. 6 When the eggplant is cooked, add the basil leaves and sliced red chili peppers. Serve with rice noodles (khanom jeen). 1 Add oil to a pot and heat until hot. Add green curry paste (you can mix in a little red curry paste for color and extra heat if desired). Stir to combine. Add palm sugar and stir until dissolved, being careful not to burn the curry paste. Add the chicken thighs and chicken feet, stir-fry with the curry paste until the chicken is cooked. Add a little coconut milk and water. Simmer until the coconut milk separates and the chicken is tender. 1 Add oil to a pot and heat until hot. Add green curry paste (you can mix in a little red curry paste for color and extra heat if desired). Stir to combine. Add palm sugar and stir until dissolved, being careful not to burn the curry paste. Add the chicken thighs and chicken feet, stir-fry with the curry paste until the chicken is cooked. Add a little coconut milk and water. Simmer until the coconut milk separates and the chicken is tender. 2 While the chicken is simmering, prepare the ingredients: cut the Thai eggplant and soak in salted water, and cut the chicken blood into pieces. 2 While the chicken is simmering, prepare the ingredients: cut the Thai eggplant and soak in salted water, and cut the chicken blood into pieces. 3 Prepare the basil leaves, tear the kaffir lime leaves, slice the pea eggplant, and cut the red chili peppers into thin strips. 3 Prepare the basil leaves, tear the kaffir lime leaves, slice the pea eggplant, and cut the red chili peppers into thin strips. 4 Once the chicken feet are tender, add more coconut milk and the torn kaffir lime leaves. Season to taste and bring to a boil again. 4 Once the chicken feet are tender, add more coconut milk and the torn kaffir lime leaves. Season to taste and bring to a boil again. 5 Add the Thai eggplant, pea eggplant, and chicken blood. Cook until the eggplant is tender. 5 Add the Thai eggplant, pea eggplant, and chicken blood. Cook until the eggplant is tender. 6 When the eggplant is cooked, add the basil leaves and sliced red chili peppers. Serve with rice noodles (khanom jeen). 6 When the eggplant is cooked, add the basil leaves and sliced red chili peppers. Serve with rice noodles (khanom jeen). More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls SHRIMP FETTUCCINE ALFREDO 😋❤️😘💋💋💋🥰 Waffles Aperol Spritz Bokchoy Soup Udon with Sausage SHRIMP FETTUCCINE ALFREDO 😋❤️😘💋💋💋🥰 Waffles Aperol Spritz Bokchoy Soup Udon with Sausage Bottle Gourd Peel Stir-Fry Shahi Murg Musallam Authentic Restaurant Style Recipe Fruit Custard Shrimp coxinha Mango Pudding Udon with Sausage Bokchoy Soup Cucumber salad Choy sum Pizza Bottle Gourd Peel Stir-Fry Shahi Murg Musallam Authentic Restaurant Style Recipe Fruit Custard Shrimp coxinha Mango Pudding Udon with Sausage Bokchoy Soup Cucumber salad Choy sum Pizza