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    You are in: Home / Recipes / Gaeng Keow Wan Gai - Thai Green Curry Chicken Recipe
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    Gaeng Keow Wan Gai - Thai Green Curry Chicken

    Gaeng Keow Wan Gai - Thai Green Curry Chicken. Photo by garmil

    1/3 Photos of Gaeng Keow Wan Gai - Thai Green Curry Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    48 mins

    20 mins

    28 mins

    love4culinary's Note:

    This is a delicious, very authentic recipe for Thai green curry. I hope you enjoy it :) Cooking time is approximate. Your chicken may take less or more time to cook than mine, so just watch it and judge accordingly.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place your chicken, 2 cups of coconut milk, fish sauce, and laos powder in a wok or large frying pan, and bring to a boil, allowing them to boil until the chicken is cooked and tender.
    2. 2
      Remove your chicken from the pan with a slotted spoon leaving everything else behind, and put it on a plate and set aside.
    3. 3
      Allow the milk to continue boiling until it is very thick and"oily".
    4. 4
      Then take your curry paste, and add it to the pan.
    5. 5
      Allow this to cook for 3 minutes or so, until everything is smooth and even.
    6. 6
      Next, take your chicken and return it to the pan, and pour in the rest of the coconut milk, and return entire mixture to a boil.
    7. 7
      Reduce your heat and allow it to cook for approximately 10 minutes.
    8. 8
      Finally, add your basil and citrus leaves, peas and serranos, increase your heat and allow it to boil for 5 minutes.
    9. 9
      Serve immediately.

    Ratings & Reviews:

    • on January 18, 2006

      55

      Not only was this meal extremely tasty, it also cured a cold I had for almost a month! In case you have trouble finding a few ingredients, here are a few substitution suggestions: Sub 4-5 tbspns ginger for the laos powder Sub 1/2 tspon anchovy paste mixed in 1/8 cup warm water for fish sauce. Sub store bought curry powder for curry paste (but finely chop up 6 serrano chiles and simmmer in hydrated sauce for 8-10 minutes)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2006

      55

      Great Thai Green Curry, and again, your curry paste is great too. This curry was very fresh tasting, and nice and spicy. I used chicken thighs in this which I think add a nice flavor to the broth. It was a big hit with my family last night. I think it makes a big difference to make the paste yourself, so don't skip this step people! It doesn't take more than a few minutes, and you can do it a few days ahead if you need to. Thanks for another great recipe L4C!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 24, 2006

      25

      I could not get this to taste good. It might have been the curry paste I used, which was Maeploy. The technique for making it seemed to work great, but mine just came out tasting pretty. I wouldn't attempt to make this again with the same curry paste.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Gaeng Keow Wan Gai - Thai Green Curry Chicken

    Serving Size: 1 (813 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 1142.4
     
    Calories from Fat 686
    60%
    Total Fat 76.2 g
    117%
    Saturated Fat 59.6 g
    298%
    Cholesterol 291.2 mg
    97%
    Sodium 1512.1 mg
    63%
    Total Carbohydrate 13.5 g
    4%
    Dietary Fiber 1.8 g
    7%
    Sugars 2.3 g
    9%
    Protein 105.0 g
    210%

    The following items or measurements are not included:

    Laos powder

    green curry paste

    fresh lime leaves

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