Gang Kiew Wan Gai Recipe

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Gang Kiew Wan Gai

Nicole Bredeweg


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)

pinch tips: How to Quarter a Chicken




Stove Top


1/2 lb
chicken, sliced
4 Tbsp
green curry paste
14 oz
coconut milk
2 Tbsp
fish sauce
3 Tbsp
4 oz
sliced eggplant
1/8 c
slivered bamboo
kaffir lime leaves (or 1 tsp lime zest per leaf)
a few basil leaves

Directions Step-By-Step

Prepare rice according to package directions.
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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai
Hashtag: #simmer