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Easy Thai Green Curry with Chicken Gaeng Kiow Wan Gai แกงเขียวหวาน
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You can find out how to make this Thai Green Curry with Chicken by clicking the recipe link below for recipe notes and a full step by step guide to making this famous Thai curry. • bit.ly/greencurryrecipe • Here is my easy and authentic Thai green curry recipe, inspired by visits to Bangkok's many 'Khao Rad Gaeng' or curry rice shops. • I wrote this recipe for the Fan Club Thailand website. • Full recipe notes are in the like below: • bit.ly/greencurryrecipe • • If you have any questions regarding cooking or travelling, or just want to say hello, I'd love to hear from you on any of my social media platforms: • Instagram: http://bit.ly/InstaRoamingCook • Facebook: http://bit.ly/FbRoamingCook • Youtube: http://bit.ly/SubscribeRoamingCook • Here is a list of ingredients you'll need: • For the curry paste • Ten large green chillies or 15 green birdseye chillies or a mixture of both, roughly chopped. • • 3 - 4 small shallots or half a small red onion, chopped • • One thumb-sized piece of galangal, finely chopped • • Two sticks of lemongrass, white parts only, finely sliced. • • One head of garlic broken and cloves peeled. • • 1 tsp of Maldon sea salt • • 1 tsp of coriander seeds • • Half a tsp of white peppercorns • • Zest of half a kaffir lime, finely chopped. You can substitute for a regular lime if you can’t get kaffir limes. • • Two coriander roots, finely chopped. If you can’t find roots, use five fresh coriander stems, finely chopped. • • 1 tsp of shrimp paste • 60 ml of flavourless oil such as sunflower or rapeseed oil • For the curry • 4-6 bone-in chicken thighs, cut into pieces through the bone. • 400 ml can of coconut milk. Use coconut milk with the highest concentration of coconut available. (I use Aroy-D) • 500 ml of water. Pour the water into the blender • Two long red chillies, cut on the diagonal • 10 Thai or Asian small green aubergines halved. You can use any aubergines you like if you can’t find Thai ones. Long green Aubergines can be found in any Asian store and make an excellent substitute for the smaller Thai variety. • One tablespoon of palm sugar (or more or less to taste). This can be substituted for brown sugar • 1 - 2 tsp of fish sauce • Four kaffir lime leaves, torn in half.
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