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Gang Kiew Wan Gai

Gang Kiew Wan Gai

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Nicole Bredeweg

By
@nikkitten

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)

Rating:

★★★★★ 1 vote

Serves:
4
Method:
Stove Top

Ingredients

  • ·
    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

Step-by-Step

  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.

Printable Recipe Card

About Gang Kiew Wan Gai

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



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