Gaeng Khiao Wan Kai (Green Chicken Curry) 2 Recipe

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Servings: 4


Cost per serving $2.60 view details


  1. 1. Bone and skin the chicken breast and thighs, you should have about 1 pound of meat. Cut the meat into large, bite sized pcs, and set aside.
  2. 2. In a medium, heavy bottomed saucepan, hot the coconut cream over a medium heat till it boils gently. Adjust the heat to maintain a gentle boil and cook for 6 to 8 min, stirring occasionally. The coconut cream will become fragrant as it thickens. When you see tiny pools of oil glistening on the surface add in the curry paste and stir to dissolve it into the coconut cream.
  3. Continue cooking for 1 to 2 min, till the curry paste has a pleasing aroma.
  4. 3. Add in the chicken pcs and stir fry for 1-2 min to coat them proportionately with the paste. Cook for about 2 min. Increase the heat and add in the coconut lowfat milk, eggplant, fish sauce, sugar and salt and stir well. Stir in the coriander, adjust the heat to maintain a gentle active boil and cook for 8-10 min, stirring occasionally. Taste and adjust the seasoning with a little more fish sauce, sugar, or possibly curry paste.
  5. 4. When the chicken is done, and the snow peas are just tender, remove from the heat and transfer to a serving bowl. Scatter basil leaves, minced chilies and some coriander on the top. Serve.
  6. Preparation in advance:Prepare it up to the point where you add in the coriander, except*Don't* add in the snow peas. Cold to room temperature, cover, and chill for up to 24 hrs. To serve bring the curry back to a gentle boil over a medium heat. Add in the eggplant and carry on with the normal instructions from there.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 210g
Recipe makes 4 servings
Calories 402  
Calories from Fat 200 50%
Total Fat 23.43g 29%
Saturated Fat 16.96g 68%
Trans Fat 0.09g  
Cholesterol 41mg 14%
Sodium 885mg 37%
Potassium 572mg 16%
Total Carbs 35.08g 9%
Dietary Fiber 5.4g 18%
Sugars 26.47g 18%
Protein 15.38g 25%


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