Step-by-Step Guide to Prepare Quick Thai green chicken curry (gaeng kiaw wan gai)

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Easiest Way to Make Homemade Thai green chicken curry (gaeng kiaw wan gai). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Thai green chicken curry (gaeng kiaw wan gai), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai green chicken curry (gaeng kiaw wan gai) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Thai green chicken curry (gaeng kiaw wan gai) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Thai green chicken curry (gaeng kiaw wan gai) using 14 ingredients and 6 steps. Here is how you cook that.

Thai green curry is very traditionally Thai. My mum used to make this for me growing up. This is traditionally served with a bowl of steamed rice, sometimes my mum would serve it with noodles. I love the bamboo shoots in the curry, it soaks in the lovely flavours and spices. In different regions of Thailand this dish is made using different ingredients such as mini aubergine or yardlong beans. Whenever I go to see my mum, this is one of the dishes that she always makes. I love her version as she adds in lots of bamboo shoots and has the perfect combination of sweet, salt and rich in coconut flavour. I hope you enjoy making and eating this as much as family does. #kitchenbingo #Thaigreenchickencurry #gaengkiawwangai

Ingredients and spices that need to be Prepare to make Thai green chicken curry (gaeng kiaw wan gai):

1. Meat:
2. 1 box boneless chicken thighs, cut into chunks
3. Thai Green curry sauce:
4. 480 ml coconut milk, divided
5. 3-4 tablespoons Thai green curry paste (Nam Jai or use any brand)
6. 2 tablespoons fish sauce
7. 1 tablespoon sugar (granulated or caster)
8. 1/3 cup water (optional)
9. Vegetables:
10. 6-7 baby sweetcorn
11. 1 can bamboo shoots
12. 1 packet mangetout peas, sliced in half
13. Garnish:
14. Few slices fresh chillis, optional

Steps to make to make Thai green chicken curry (gaeng kiaw wan gai)

1. Prepare the ingredients for the curry and set aside each of the ingredients into a bowl.
2. In a wok on medium high heat add ¾ cup coconut milk and reduce it until it’s a thick consistency and coconut oil starts to separate from the coconut milk (if the oil doesn’t separate after being reduced but it is very thick, continue with the recipe).
3. Now add the green curry paste (add more paste if you prefer it spicier). Using a wooden spoon mix and stir all of the ingredients together to let the aromas from the paste infuse and release the fragrance. Stir for about 2-3 minutes until it dries out. Tip: if paste sticks to the bottom of wok, add a tiny amount of remaining coconut milk to deglaze it.
4. Add the chicken thighs, coat and stir well to incorporate to mix with the curry paste. Once bubbling add remaining coconut milk, the seasonings; fish sauce and sugar and water (optional if curry is on the dry side), and stir. Now reduce heat to medium and simmer for about 10 minutes to cook the chicken or until it’s soft and tender.
5. Once curry has simmered bring the heat to high. Add the sweet corn and stir again. Cook it for 3 minutes before adding the bamboo shoots and cook for a further 2 minutes. Stir the curry and add the mangetout peas, cook for further 2 minutes soft and tender and to infuse all ingredients with the flavours together. Taste the green curry sauce, the flavours should be balanced, salty with a hint of sweet (add more fish sauce for more saltiness or sugar for sweetness).
6. Once curry is boiling, turn off and remove wok from heat. Transfer curry into a serving bowl and garnish with fresh chillis (optional) and eat while pipping hot. Serve the Thai green curry with a bowl of steamed rice.

While this is by no means the end all be guide to cooking easy and quick lunches it's excellent food for thought. The hope is that this will get your creative juices flowing so that you are able to prepare excellent lunches for your family without the need to accomplish too much heavy cooking in the approach.

So that is going to wrap it up for this exceptional food How to Make Perfect Thai green chicken curry (gaeng kiaw wan gai). Thanks so much for reading. I'm confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!