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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 Helping Your Heart with Food.

You already realize that the body calls for a heart that is strong and healthy. Consider this: if your heart is unhealthy then the rest of you won’t be healthy either. You already know that if you want your heart to be healthy, you must lead a good and healthy lifestyle and exercise regularly. Do you know, though, that a number of specific foods are good for improving the health of your heart? Keep reading to find out which foods are beneficial for your heart.

Beans–seriously–are really good for your heart. Sure, the after-effects of ingesting beans may not be the best for your nose, but they are very healthy for you. This doesn’t mean that just consuming beans will counterbalance the effects of other bad foods you might be consuming. What we are saying is that subbing in pinto beans or edamame for the chicken on your salad or eating a soy burger rather than a beef hamburger is a good idea. Fortunately, beans are really tasty and you never know…you might not even miss consuming the real beef or chicken.

There are lots of foods out there that that are good for your body. It’s true that every food brought up in this article can help your body in a variety of ways. They are particularly great, though, for making your heart healthy as it possibly can. Begin incorporating these heart-healthy in your diet each day. Your heart will thank you for it!

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 need 25 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to cook Gaeng kiew wan gai:
  1. Take 500 g chicken breast
  2. Use 1 cup light coconut milk (or ¼ cup thick coconut milk diluted with ¾ cup water, for simmering chicken)
  3. Get 1 cup thick coconut milk
  4. Take 3 1/2 light coconut milk (or 1½ cups thick coconut milk diluted with 2 cups of water)
  5. Use 1 cup pea eggplants (stems removed, or Thai eggplants)
  6. Provide 3 kaffir lime leaves (shredded)
  7. Get 1/2 cup Thai basil leaves
  8. Get 3 tbsp fish sauce
  9. Use 2 tsp palm sugar
  10. You need 3 tbsp vegetable oil
  11. Take 2 spur chillies (sliced diagonally)
  12. You need curry paste (pound all ingredients together)
  13. Take 15 green bird's eye chillies (stems removed, reduce chillies to reduce spiciness)
  14. Prepare 4 green spur chillies (chopped coarsely)
  15. You need 1 tsp salt
  16. Provide 1/2 shallot (peeled, chopped finely)
  17. You need 2 tbsp garlic (chopped finely)
  18. Use 1/2 tsp galangal (chopped finely)
  19. Provide 1 1/2 tbsp lemongrass (chopped finely)
  20. Use 1/2 tbsp kaffir lime zest (chopped finely)
  21. Use 1/2 tbsp coriander roots (chopped finely)
  22. You need 1 tbsp coriander seed (roasted, grounded to powder)
  23. Use 1/2 tsp pepper (grounded)
  24. Prepare 1 tsp cumin (roasted, grounded to powder)
  25. Prepare 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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