Gaeng Keow Wan Gai (Green Curry)
Schedules : Flexible
How many : Best for small groups
Languages : English / Thai
Duration : 3H to half-day
Teambuilding events, corporates, families & friends
Difficulty : Easy, everybody can enjoy it
Thai Green Curry
Gaeng Keow Wan Gai, also known as Thai green curry chicken, is a delicious and fragrant dish from Thailand. The curry is made with a rich and creamy coconut milk base, infused with a blend of aromatic green herbs and spices, such as lemongrass, kaffir lime leaves, galangal, and green chilies. The chicken is then simmered in the curry sauce, along with vegetables like eggplant, bamboo shoots, and bell peppers, until it’s tender and infused with the flavor of the curry.
Gaeng Keow Wan Gai Traditional Thai Food
To make Gaeng Keow Wan Gai, you start by making the green curry paste by blending together fresh ingredients such as green chilies, shallots, garlic, lemongrass, galangal, kaffir lime leaves, and coriander roots. The paste is then cooked with coconut milk and chicken, and simmered until the chicken is tender and cooked through. Vegetables such as eggplant, bamboo shoots, and green beans are added to the curry towards the end of the cooking process to add texture and flavor.
The following are the ingredients you will need to make Gaeng Keow Wan Gai:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 can of coconut milk
- 3-4 tablespoons of green curry paste
- 1-2 tablespoons of oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 eggplant, sliced
- 1 cup of bamboo shoots
- 1 tablespoon of fish sauce
- 1 tablespoon of palm sugar
- 5-6 kaffir lime leaves
- 1 handful of Thai basil leaves
Now that you have all the ingredients ready, let’s dive into the recipe for Gaeng Keow Wan Gai:
In a large wok or skillet, heat the oil over medium-high heat.
Add the green curry paste to the wok and stir-fry for 1-2 minutes until fragrant.
Add the chicken to the wok and cook for 5-6 minutes until browned.
Add the coconut milk to the wok and stir to combine with the chicken and curry paste.
Add the sliced red and green bell peppers, eggplant, and bamboo shoots to the wok and stir to combine.
Add the fish sauce and palm sugar to the wok and stir to combine.
Add the kaffir lime leaves to the wok and stir to combine.
Simmer the curry for 15-20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
Add the Thai basil leaves to the curry and stir to combine.
Serve the Gaeng Keow Wan Gai hot with steamed rice.
An amazing event that will bring you closer to nature and to your peers.
An enjoyable cooking class to sharpen your chef skills.
A relaxing course that will boost your creativity and release you from the stress.
The joy of cooking delicious meals as a team !
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