Gaeng Kiew Wan

Gaeng Kiew Wan is a vibrant and aromatic Thai green curry that showcases fresh herbs and low-carb vegetables, making it a perfect breakfast option. This dish is rich in flavors and provides a nourishing start to your day.

Ingredients

• Coconut oil - 1 tablespoon
• Green curry paste - 2 tablespoons
• Coconut milk - 400 ml
• Zucchini - 1 medium, sliced
• Bell pepper - 1, sliced
• Mushrooms - 100 grams, sliced
• Spinach - 100 grams, fresh
• Eggs - 4 large
• Fish sauce - 1 tablespoon
• Fresh basil leaves - 20 grams
• Lime - 1, juiced

Steps

1. Heat the coconut oil in a large pan over medium heat.
2. Add the green curry paste and sauté for 1-2 minutes until fragrant.
3. Pour in the coconut milk and stir well to combine with the curry paste.
4. Add the sliced zucchini, bell pepper, and mushrooms, cooking for about 5-7 minutes until the vegetables are tender.
5. Stir in the fresh spinach and cook for an additional 2 minutes until wilted.
6. In a separate pan, boil water and poach the eggs to your preference (soft or hard).
7. Once the vegetables are cooked, season the curry with fish sauce and lime juice.
8. Serve the curry in bowls, topped with poached eggs and garnished with fresh basil leaves.

Nutrition

• Calories: 450
• Protein: 22 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 750 mg
• Cholesterol: 370 mg
• Total Fat: 36 g
• Saturated Fat: 28 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in healthy fats from coconut milk, promoting satiety.
• Packed with vitamins and minerals from fresh vegetables and herbs.

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