Best Krung Gaeng Keo Wan Thai Green Curry Paste Recipes
GREEN CURRY PASTE (GAENG KIOW WAN)
Make and share this Green Curry Paste (Gaeng Kiow Wan) recipe from Food.com.
Provided by Latchy
Categories Thai
Time 20m
Yield 3 tablespoons
Number Of Ingredients 13
Steps:
- Using a mortar and pestle or a grinder, blend all the ingredients together until they form a smooth paste.
- This will make approximately 3 tablespoons.
Nutrition Facts : Calories 99.3, Fat 0.5, SaturatedFat 0.1, Sodium 792.2, Carbohydrate 23.2, Fiber 3, Sugar 9.3, Protein 4.6
GAENG KEOW WAN GAI - THAI GREEN CURRY CHICKEN
This is a delicious, very authentic recipe for Thai green curry. I hope you enjoy it :) Cooking time is approximate. Your chicken may take less or more time to cook than mine, so just watch it and judge accordingly.
Provided by love4culinary
Categories Curries
Time 48m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Place your chicken, 2 cups of coconut milk, fish sauce, and laos powder in a wok or large frying pan, and bring to a boil, allowing them to boil until the chicken is cooked and tender.
- Remove your chicken from the pan with a slotted spoon leaving everything else behind, and put it on a plate and set aside.
- Allow the milk to continue boiling until it is very thick and"oily".
- Then take your curry paste, and add it to the pan.
- Allow this to cook for 3 minutes or so, until everything is smooth and even.
- Next, take your chicken and return it to the pan, and pour in the rest of the coconut milk, and return entire mixture to a boil.
- Reduce your heat and allow it to cook for approximately 10 minutes.
- Finally, add your basil and citrus leaves, peas and serranos, increase your heat and allow it to boil for 5 minutes.
- Serve immediately.
Nutrition Facts : Calories 1142.4, Fat 76.3, SaturatedFat 59.6, Cholesterol 291.3, Sodium 1512.1, Carbohydrate 13.5, Fiber 1.9, Sugar 2.4, Protein 105.1
THAI GREEN CURRY PASTE
The paste is the key to a good Thai curry. It is easy to make and brings a depth of flavour and fragrance to the finished dish. This will keep for up to 1 week in the fridge in an airtight container. To freeze, divide into batches in small freezer bags and freeze for up to 3 months.
Provided by English_Rose
Categories Thai
Time 20m
Yield 14-16 tablespoons
Number Of Ingredients 15
Steps:
- Using a blender or processor, blend all the ingredients to a smooth paste.
- Transfer the paste into a bowl, cover and chill until required.
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