Green Curry Chicken (Kaeng Khiao Wan Gai) Recipe by p.picky_Z
This recipe is translated from Cookpad Thailand. See original: แกงเขียวหวานไก่ Cooking Instructions 1 hour 1 Cut the chicken breast into bite-sized pieces and rinse well. 2 Prepare the winter melon by cutting it into pieces as desired. 3 Slice the red chili peppers diagonally and set aside. 4 Pick the kaffir lime leaves and Thai basil leaves off the stems and set aside. 5 Cut the chicken blood tofu into pieces. Bring a pot of water to a boil, add some kaffir lime leaves and the chicken blood tofu, and cook briefly. Remove and set aside. 6 In a pot or deep pan, add the thick part of the coconut milk and bring to a boil. Add the green curry paste and cook until fragrant and the oil separates. 7 Add the chicken breast and stir-fry with the curry paste and coconut milk until just cooked. Then add the remaining coconut milk. 8 Add the winter melon and some of the kaffir lime leaves, and continue to cook. 9 When the winter melon starts to soften, add the chicken blood tofu. 10 Season with salt, palm sugar, and shrimp paste. 11 Add the Thai basil leaves, remaining kaffir lime leaves, and sliced chili peppers. Bring to a boil again, then serve. 1 Cut the chicken breast into bite-sized pieces and rinse well. 1 Cut the chicken breast into bite-sized pieces and rinse well. 2 Prepare the winter melon by cutting it into pieces as desired. 2 Prepare the winter melon by cutting it into pieces as desired. 3 Slice the red chili peppers diagonally and set aside. 3 Slice the red chili peppers diagonally and set aside. 4 Pick the kaffir lime leaves and Thai basil leaves off the stems and set aside. 4 Pick the kaffir lime leaves and Thai basil leaves off the stems and set aside. 5 Cut the chicken blood tofu into pieces. Bring a pot of water to a boil, add some kaffir lime leaves and the chicken blood tofu, and cook briefly. Remove and set aside. 5 Cut the chicken blood tofu into pieces. Bring a pot of water to a boil, add some kaffir lime leaves and the chicken blood tofu, and cook briefly. Remove and set aside. 6 In a pot or deep pan, add the thick part of the coconut milk and bring to a boil. Add the green curry paste and cook until fragrant and the oil separates. 6 In a pot or deep pan, add the thick part of the coconut milk and bring to a boil. Add the green curry paste and cook until fragrant and the oil separates. 7 Add the chicken breast and stir-fry with the curry paste and coconut milk until just cooked. Then add the remaining coconut milk. 7 Add the chicken breast and stir-fry with the curry paste and coconut milk until just cooked. Then add the remaining coconut milk. 8 Add the winter melon and some of the kaffir lime leaves, and continue to cook. 8 Add the winter melon and some of the kaffir lime leaves, and continue to cook. 9 When the winter melon starts to soften, add the chicken blood tofu. 9 When the winter melon starts to soften, add the chicken blood tofu. 10 Season with salt, palm sugar, and shrimp paste. 10 Season with salt, palm sugar, and shrimp paste. 11 Add the Thai basil leaves, remaining kaffir lime leaves, and sliced chili peppers. Bring to a boil again, then serve. 11 Add the Thai basil leaves, remaining kaffir lime leaves, and sliced chili peppers. Bring to a boil again, then serve. 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 Gochujang shrimp 🦐✨ Asian Inspired Scallop Crudo Homemade Beer 🍺 Bread!! 5 Ingredient Chinese Steamed Cake (rice cooker edition!) Beef Kare-Kare Gochujang shrimp 🦐✨ Asian Inspired Scallop Crudo Homemade Beer 🍺 Bread!! 5 Ingredient Chinese Steamed Cake (rice cooker edition!) Beef Kare-Kare Aglio Olio e Peperoncino 🧄🫒🌶️ Vedhmi Bhungla Lasaniya Batata Kathiyawadi Gujarati Cuisine Spiced Buttermilk Grilled pineapple and mango salsa Masala Pori Masala chaas (spicy buttermilk) Mango Paneer Ice Cream (A Refreshing Treat) Melon milk shake Easy Mango Compôte Aglio Olio e Peperoncino 🧄🫒🌶️ Vedhmi Bhungla Lasaniya Batata Kathiyawadi Gujarati Cuisine Spiced Buttermilk Grilled pineapple and mango salsa Masala Pori Masala chaas (spicy buttermilk) Mango Paneer Ice Cream (A Refreshing Treat) Melon milk shake Easy Mango Compôte