Krung Gaeng Keo Wan Thai Green Curry Paste Recipes

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ULTIMATE GREEN CURRY (GAENG KHIAW WAN GAI)

The best green curry with chicken and eggplant from Chef Hong Thaimee's book, True Thai.

Provided by Hong Thaimee

Categories     Chicken     Stew     Eggplant     Coconut     Basil

Yield Serves 2 to 4

Number Of Ingredients 11



Ultimate Green Curry (Gaeng Khiaw Wan Gai) image

Steps:

  • In a medium saucepan, heat the oil over medium heat until sizzling (or if using coconut cream, heat it until bubbling). Add the curry paste and cook, stirring, just until fragrant and the color has intensified, about 1 minute. Watch carefully so it doesn't burn.
  • Add the chicken and stir to coat in the curry paste, then pour in the coconut milk and bring to a boil. Add the eggplant, lower the heat to maintain a simmer, and simmer until the chicken and eggplant are cooked through, about 8 minutes. Remove from the heat and stir in the Thai basil, chiles, and lime leaves. Stir in the sugar and fish sauce until the sugar has dissolved. Serve hot over jasmine rice or rice noodles or with roti for dipping.

2 tablespoons vegetable oil or coconut cream
1 cup green curry paste (homemade or storebought)
1 pound boneless chicken thighs, sliced 1 inch thick
1 (13.5-ounce) can coconut milk
1 cup cubed eggplant (½-inch cubes)
½ cup whole Thai basil leaves
¼ cup thinly sliced fresh long red Thai chiles
4 makrut lime leaves, torn 3 or 4 times to release their oils
3 tablespoons palm sugar, or to taste
3 tablespoons fish sauce, or to taste
Steamed jasmine rice, rice noodles, or roti

REAL THAI GREEN CURRY PASTE (NAM PRIK GEN KAYO WAN)

This is a green curry paste recipe from central Thailand that incorporates the Indian spices of the South and the fresh herbs from the North. This recipe will make a bulk curry paste that will keep for a few weeks in the refrigerator and make several batches of curry. Fresh curry paste always makes your curries taste better than premade pastes that contain preservatives.

Provided by Wiley

Categories     Side Dish     Sauces and Condiments Recipes

Time 30m

Yield 36

Number Of Ingredients 14



Real Thai Green Curry Paste (Nam Prik Gen Kayo Wan) image

Steps:

  • Combine green chiles, shallots, cilantro roots, garlic, Thai basil, lemongrass, galangal, kaffir lime peel, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle; pound into a smooth paste.

Nutrition Facts : Calories 13.2 calories, Carbohydrate 2.7 g, Cholesterol 0.5 mg, Fat 0.2 g, Fiber 0.4 g, Protein 0.7 g, Sodium 198.7 mg, Sugar 0.4 g

1 cup chopped Thai chile peppers
3 shallots, chopped
2 cilantro roots, peeled and chopped
1 head garlic, peeled and chopped
2 ½ ounces fresh Thai basil leaves, chopped
2 stalks lemongrass, sliced
2 tablespoons peeled and chopped galangal
2 tablespoons grated kaffir lime zest
2 tablespoons fermented shrimp paste
2 tablespoons freshly toasted cumin seeds
2 tablespoons peeled and chopped fresh turmeric root
1 tablespoon toasted coriander seeds
1 tablespoon salt
1 tablespoon ground white pepper

KRUNG GAENG KEO WAN - THAI GREEN CURRY PASTE

Gkrachai (lesser ginger or rhizome) is imported from Thailand in frozen pouches, and can be found in Southeast Asian markets. The color in this dish is achieved from the serranos, with the seeds included. Adjust the recipe according to your tastes. As written, the recipe will produce a very spicy paste. This curry paste will keep for at least a month in your fridge if stored in a nice air tight container.

Provided by love4culinary

Categories     Vegetable

Time 15m

Yield 1 batch

Number Of Ingredients 15



Krung Gaeng Keo Wan - Thai Green Curry Paste image

Steps:

  • Place the whole, dries spices in a mortar and grind to a smooth powder.
  • Take your food processor, and put these spices plus other ground spices in, and add the rest of the ingredients and process til everything combines and forms a smooth, thoroughly combined paste.

Nutrition Facts : Calories 561.2, Fat 55.9, SaturatedFat 7.7, Sodium 2338.2, Carbohydrate 15.8, Fiber 3.6, Sugar 2.9, Protein 3.3

1 teaspoon caraway seed
12 black peppercorns
4 whole cloves
1 teaspoon Laos powder
1 teaspoon ground nutmeg
1 teaspoon dried rhizome (Gkrachai)
2 stalks lemongrass, minced
2 1/2 tablespoons cilantro, chopped
2 1/2 tablespoons garlic, chopped
2 tablespoons shallots, chopped
1/2 teaspoon dried kaffir lime rind, soak in hot water until soft, then mince
8 serrano chilies, minced
1 teaspoon shrimp paste
1 teaspoon salt
4 tablespoons vegetable oil

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



Green Curry Paste (Gaeng Kiow Wan) image

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

2 long green chilies, chopped
10 small green chilies, chopped
1 tablespoon chopped lemongrass
3 shallots, chopped
2 tablespoons chopped garlic, about 4 cloves
1 inch galangal, chopped
3 coriander roots, chopped
1 teaspoon coriander powder
1/2 teaspoon ground cumin
1/2 teaspoon white pepper
1 teaspoon chopped kaffir lime zest or 1 teaspoon finely chopped fresh lime leaves
2 teaspoons shrimp paste
1 teaspoon salt

THAI CURRY PASTE

This is an intensely flavored spice blend that goes well in any curry dish. Toss some curry paste with steamed veggies and serve them on rice. Tightly sealed and refrigerated, this will keep for at least a week, and it may also be frozen for extended storage.

Provided by Sharon123

Categories     Thai

Time 10m

Yield 1/2 cup

Number Of Ingredients 11



Thai Curry Paste image

Steps:

  • Combine all of the curry paste ingredients in a blender or food processor and puree until quite smooth.
  • Enjoy!

Nutrition Facts : Calories 300.4, Fat 3.5, SaturatedFat 0.4, Sodium 2368.8, Carbohydrate 71.1, Fiber 11, Sugar 36.4, Protein 7.5

1/4 cup chopped scallion
1/4 cup basil or 1/4 cup Thai basil
2 tablespoons minced garlic
2 tablespoons grated fresh gingerroot
1 tablespoon lime peel or 1 tablespoon minced tender inner stalk fresh lemongrass
1 tablespoon brown sugar
1 -2 fresh red chilies or 1 -2 green chili, minced
3 tablespoons fresh lemon juice or 3 tablespoons lime juice
1 tablespoon ground coriander
1 teaspoon turmeric
1/2 teaspoon salt

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



Gaeng Keow Wan Gai - Thai Green Curry Chicken image

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

3 lbs frying boneless skinless chicken, and cut into small chunks
4 cups coconut milk
2 tablespoons fish sauce
3 pieces Laos powder
3 tablespoons green curry paste (see my recipe)
1/2 cup fresh sweet basil leaves
8 young fresh lime leaves
1/2 cup green peas
7 serrano chilies

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