gang kiew wan gai
(1 RATING)
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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prep time
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- - rice
- 1/2 pound chicken, sliced
- 4 tablespoons green curry paste
- 14 ounces coconut milk
- 2 tablespoons fish sauce
- 3 tablespoons sugar
- 4 ounces sliced eggplant
- 1/8 cup slivered bamboo
- 2 - kaffir lime leaves (or 1 tsp lime zest per leaf)
- - a few basil leaves
How To Make gang kiew wan gai
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Step 1Prepare rice according to package directions.
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Step 2Combine 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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