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Before you jump to Gaeng kiew wan gai recipe, you may want to read this short interesting healthy tips about Keeping Track of What exactly You Take in: How to Do It Correctly.
When you go on a diet one of the primary things that you will learn is that it is important to keep track of what you eat during the day. Keeping a food journal makes it possible to determine the foods you are eating as well as the foods you are not eating. One example is that, after monitoring your meals for a few days you could realize that you are consuming far too many sugars and unhealthy fats without nearly enough organic nutrients. Having it all written down will help uou identify the aspects of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.
But what if youve been writing everything down and still arent losing weight? There is a good way and a sluggish way to track the food you eat. There is much more to food journaling than composing a list of what you eat during the day. You must record some other very important information. Here are a number of tips that you can use to help your food tracking be more successful.
What type of spirits are you in whenever you eat? Write it down! This makes it possible to determine when you use meals to help soothe emotional issues. It also helps you see plainly which foods you have a tendency to choose when you are in certain moods. Many of us will reach for junk foods if we are disappointed, angry or depressed and will be more likely to choose healthier options when we are happy or content. Paying attention to what you reach for when you are upset will help you stock similar but better items in your house for when you need a snackyou could also begin talking to someone to figure out why you cure moods with food (if that is something that you actually do).
We hope you got benefit from reading it, now lets go back to gaeng kiew wan gai recipe. You can cook gaeng kiew wan gai using 25 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Gaeng kiew wan gai:
- Use 500 g of chicken breast.
- Get 1 cup of light coconut milk (or cup thick coconut milk diluted with cup water, for simmering chicken).
- Provide 1 cup of thick coconut milk.
- Take 3 1/2 of light coconut milk (or 1 cups thick coconut milk diluted with 2 cups of water).
- Provide 1 cup of pea eggplants (stems removed, or Thai eggplants).
- Use 3 of kaffir lime leaves (shredded).
- You need 1/2 cup of Thai basil leaves.
- Prepare 3 tbsp of fish sauce.
- Get 2 tsp of palm sugar.
- Use 3 tbsp of vegetable oil.
- Take 2 of spur chillies (sliced diagonally).
- You need of curry paste (pound all ingredients together).
- You need 15 of green bird's eye chillies (stems removed, reduce chillies to reduce spiciness).
- Provide 4 of green spur chillies (chopped coarsely).
- Provide 1 tsp of salt.
- Prepare 1/2 of shallot (peeled, chopped finely).
- Take 2 tbsp of garlic (chopped finely).
- You need 1/2 tsp of galangal (chopped finely).
- Get 1 1/2 tbsp of lemongrass (chopped finely).
- Prepare 1/2 tbsp of kaffir lime zest (chopped finely).
- You need 1/2 tbsp of coriander roots (chopped finely).
- Take 1 tbsp of coriander seed (roasted, grounded to powder).
- Take 1/2 tsp of pepper (grounded).
- Take 1 tsp of cumin (roasted, grounded to powder).
- Provide 1 tsp of shrimp paste.
Instructions to make Gaeng kiew wan gai:
- Clean the chicken and pat dry with paper towel. Slice vertically into thin slices. Add 1 cup light coconut milk into a pot and bring to boil. Add chicken and reduce the heat to simmer the chicken until meat is tender. Dish out the chicken and set aside..
- Add the vegetable oil into a pan and heat over medium heat. Once the oil is hot, add the curry paste and stir-fry until fragrant. Slowly add cup of thick coconut milk and stir-fry until fragrant. Add chicken to the pan and stir-fry to evenly coat chicken in the curry paste. Remove pan from heat..
- Transfer curry and chicken into a large pot and heat over medium heat. Add in 3 cups light coconut milk and kaffir lime leaves. Bring to boil then add fish sauce and sugar..
- Add pea eggplant and make sure they are submerged in the curry. Continue cooking until eggplant is cooked through, then add the remaining cup thick coconut milk. Bring to boil and add Thai basil leaves and red spur chillies..
- Taste the curry and adjust the spiciness to your liking. If the curry is too spicy, add some coconut milk to bring down the heat level. Turn off the heat and remove from the stove. Dish out the curry into a bowl and garnish with Thai basil leaves. Enjoy with steamed rice or rice noodles. NOTES When cooking the chicken, make sure the thin coconut milk is boiling before adding the chicken meat. This will tenderise the meat and remove any foul smell. The thin coconut milk that was used to boil th.
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