Gaeng kiew wan gai

Name: Gaeng kiew wan gai
Cuisine: American
Ingredients: 500 g chicken breast; 1 cup light coconut milk (or ¼ cup thick coconut milk diluted with ¾ cup water, for simmering chicken); 1 cup thick coconut milk; 3 1/2 light coconut milk (or 1½ cups thick coconut milk diluted with 2 cups of water); 1 cup pea eggplants (stems removed, or Thai eggplants); 3 kaffir lime leaves (shredded); 1/2 cup Thai basil leaves; 3 tbsp fish sauce; 2 tsp palm sugar; 3 tbsp vegetable oil; 2 spur chillies (sliced diagonally); curry paste (pound all ingredients together); 15 green bird's eye chillies (stems removed, reduce chillies to reduce spiciness); 4 green spur chillies (chopped coarsely); 1 tsp salt; 1/2 shallot (peeled, chopped finely); 2 tbsp garlic (chopped finely); 1/2 tsp galangal (chopped finely); 1 1/2 tbsp lemongrass (chopped finely); 1/2 tbsp kaffir lime zest (chopped finely); 1/2 tbsp coriander roots (chopped finely); 1 tbsp coriander seed (roasted, grounded to powder); 1/2 tsp pepper (grounded); 1 tsp cumin (roasted, grounded to powder); 1 tsp shrimp paste

Cooking Rabbit @cook_9130801

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, complemented with tender chicken pieces, and a big serving of chillies that give the curry its kick. Do not be deceived by the colour of this dish, in fact, most green curries are spicier than red or yellow curries!.

Cooking Rabbit @cook_9130801

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Ingredients

500 gchicken breast
1 cuplight coconut milk (or ¼ cup thick coconut milk diluted with ¾ cup water, for simmering chicken)
1 cupthick coconut milk
3 1/2light coconut milk (or 1½ cups thick coconut milk diluted with 2 cups of water)
1 cuppea eggplants (stems removed, or Thai eggplants)
3kaffir lime leaves (shredded)
1/2 cupThai basil leaves
3 tbspfish sauce
2 tsppalm sugar
3 tbspvegetable oil
2spur chillies (sliced diagonally)
curry paste (pound all ingredients together)
15green bird's eye chillies (stems removed, reduce chillies to reduce spiciness)
4green spur chillies (chopped coarsely)
1 tspsalt
1/2shallot (peeled, chopped finely)
2 tbspgarlic (chopped finely)
1/2 tspgalangal (chopped finely)
1 1/2 tbsplemongrass (chopped finely)
1/2 tbspkaffir lime zest (chopped finely)
1/2 tbspcoriander roots (chopped finely)
1 tbspcoriander seed (roasted, grounded to powder)
1/2 tsppepper (grounded)
1 tspcumin (roasted, grounded to powder)
1 tspshrimp paste

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Steps

1

Clean the chicken and pat dry with paper towel. Slice vertically into thin slices. Add 1 cup light coconut milk into a pot and bring to boil. Add chicken and reduce the heat to simmer the chicken until meat is tender. Dish out the chicken and set aside.
2

Add the vegetable oil into a pan and heat over medium heat. Once the oil is hot, add the curry paste and stir-fry until fragrant. Slowly add ½ cup of thick coconut milk and stir-fry until fragrant. Add chicken to the pan and stir-fry to evenly coat chicken in the curry paste. Remove pan from heat.
3

Transfer curry and chicken into a large pot and heat over medium heat. Add in 3½ cups light coconut milk and kaffir lime leaves. Bring to boil then add fish sauce and sugar.
4

Add pea eggplant and make sure they are submerged in the curry. Continue cooking until eggplant is cooked through, then add the remaining ½ cup thick coconut milk. Bring to boil and add Thai basil leaves and red spur chillies.
5

Taste the curry and adjust the spiciness to your liking. If the curry is too spicy, add some coconut milk to bring down the heat level. Turn off the heat and remove from the stove. Dish out the curry into a bowl and garnish with Thai basil leaves. Enjoy with steamed rice or rice noodles.
NOTES
When cooking the chicken, make sure the thin coconut milk is boiling before adding the chicken meat. This will tenderise the meat and remove any foul smell. The thin coconut milk that was used to boil th