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Gaeng kiew wan gai
Gaeng kiew wan gai

Before you jump to Gaeng kiew wan gai recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.

You already are aware of how crucial it is to have a healthy heart. Here’s a thought: How can the rest of your body stay healthy if your heart is in bad shape? You already know that if you want your heart to be healthy, you have to follow a good and healthy lifestyle and work out on a regular basis. Did you know, though, that some specific foods are terrific for making your heart feel better? Go on reading to find out which foods are best for your heart.

Beans–would you believe it?–are super beneficial for your heart. The after effects of consuming them may not have a good smell, but they’re terrific for your body. This doesn’t mean that just consuming beans will counterbalance the effects of other unhealthy foods you might be consuming. What this means is that substituting in edamame or pinto beans for the chicken on your green salad or consuming a soy burger in place of the hamburger is what you have do. The good news is that beans taste good–good enough that you are likely to not miss consuming beef or chicken.

There are plenty of foods that you can eat that are great for your body. It’s true that everything mentioned in this article can help your body in many ways. They are particularly wonderful, however, for promoting a healthy heart. Incorporate these foods in your diet every day. Your heart is going to be a lot heartier if you do!

We hope you got benefit from reading it, now let’s go back to gaeng kiew wan gai recipe. To make gaeng kiew wan gai you only need 25 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Gaeng kiew wan gai:
  1. You need 500 g chicken breast
  2. Prepare 1 cup light coconut milk (or ¼ cup thick coconut milk diluted with ¾ cup water, for simmering chicken)
  3. Provide 1 cup thick coconut milk
  4. Prepare 3 1/2 light coconut milk (or 1½ cups thick coconut milk diluted with 2 cups of water)
  5. You need 1 cup pea eggplants (stems removed, or Thai eggplants)
  6. Prepare 3 kaffir lime leaves (shredded)
  7. Take 1/2 cup Thai basil leaves
  8. Get 3 tbsp fish sauce
  9. You need 2 tsp palm sugar
  10. Take 3 tbsp vegetable oil
  11. Provide 2 spur chillies (sliced diagonally)
  12. Prepare curry paste (pound all ingredients together)
  13. Get 15 green bird's eye chillies (stems removed, reduce chillies to reduce spiciness)
  14. Take 4 green spur chillies (chopped coarsely)
  15. Use 1 tsp salt
  16. You need 1/2 shallot (peeled, chopped finely)
  17. You need 2 tbsp garlic (chopped finely)
  18. Provide 1/2 tsp galangal (chopped finely)
  19. You need 1 1/2 tbsp lemongrass (chopped finely)
  20. You need 1/2 tbsp kaffir lime zest (chopped finely)
  21. You need 1/2 tbsp coriander roots (chopped finely)
  22. Take 1 tbsp coriander seed (roasted, grounded to powder)
  23. Take 1/2 tsp pepper (grounded)
  24. Get 1 tsp cumin (roasted, grounded to powder)
  25. Get 1 tsp shrimp paste
Instructions to make Gaeng kiew wan gai:
  1. 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.
  2. 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 ½ 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.
  3. Transfer curry and chicken into a large pot and heat over medium heat. Add in 3½ cups light coconut milk and kaffir lime leaves. Bring to boil then add fish sauce and sugar.
  4. Add pea eggplant and make sure they are submerged in the curry. Continue cooking until eggplant is cooked through, then add the remaining ½ cup thick coconut milk. Bring to boil and add Thai basil leaves and red spur chillies.
  5. 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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