gang kiew wan gai

Name: Gang Kiew Wan Gai
Yield: 4
Cuisine: Thai
Ingredients: - rice; 1/2 pound(s) chicken, sliced; 4 tablespoon(s) green curry paste; 14 ounce(s) coconut milk; 2 tablespoon(s) fish sauce; 3 tablespoon(s) sugar; 4 ounce(s) sliced eggplant; 1/8 cup(s) slivered bamboo; 2 - kaffir lime leaves (or 1 tsp lime zest per leaf); - a few basil leaves

(1 rating)

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Private Recipe by

Nicole Bredeweg

@nikkitten

West Olive, MI

I LOVE Thai. So I took a cooking class on it, which went well enough that I decided to try even more of this wonderful cuisine. And this is my favorite dish from my local Thai restaurant, so I searched the internet for it. I found the recipe on For the Love of Food! website, but she references the Quick & Easy Thai Cuisine Lemon Grass Cookbook as the base for her recipe. When I make this again, I'm going to try to sweeten it more to match my local restaurant, but it was delicious as is! (Oh, and I want to add peas, too)

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(1 rating)

yield 4 serving(s)

method Stove Top

Ingredients For gang kiew wan gai

rice
1/2 lb

chicken, sliced
4 Tbsp

green curry paste
14 oz

coconut milk
2 Tbsp

fish sauce
3 Tbsp

sugar
4 oz

sliced eggplant
1/8 c

slivered bamboo
2

kaffir lime leaves (or 1 tsp lime zest per leaf)
a few basil leaves

How To Make gang kiew wan gai

1
Prepare rice according to package directions.

2
Combine chicken with green curry paste, coconut milk, fish sauce , and sugar and bring to a slow boil. Continue to simmer until chicken is done. Add eggplant, bamboo shoots, and lime leaves. Cook until eggplant is tender. Garnish with basil leaves and serve with rice.
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