Gaeng Kiew Wan Gai

Gaeng Kiew Wan Gai is a vibrant Thai green curry featuring tender chicken simmered in a creamy coconut milk sauce, infused with aromatic herbs and spices. This dish offers a deliciously balanced blend of flavors, making it a perfect high-protein lunch option.

Ingredients

• Chicken breast - 250 grams, diced
• Coconut milk - 400 ml
• Green curry paste - 2 tablespoons
• Thai basil leaves - 1/2 cup, loosely packed
• Eggplant - 100 grams, diced
• Bamboo shoots - 100 grams, sliced
• Bell pepper - 1 medium, sliced
• Fish sauce - 1 tablespoon
• Brown sugar - 1 teaspoon
• Lime juice - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Water - 100 ml

Steps

1. Heat the vegetable oil in a medium saucepan over medium heat.
2. Add the green curry paste and sauté for 1-2 minutes until fragrant.
3. Add the diced chicken breast and cook until the chicken is no longer pink, about 5 minutes.
4. Pour in the coconut milk and water, stirring to combine.
5. Add the diced eggplant, bamboo shoots, and bell pepper to the saucepan.
6. Bring the mixture to a gentle simmer and cook for 10-15 minutes until the vegetables are tender.
7. Stir in the fish sauce, brown sugar, and lime juice.
8. Remove from heat and fold in the Thai basil leaves just before serving.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 30 g
• Saturated Fat: 24 g
• Unsaturated Fat: 6 g
• Water: 0.4 L

Health Benefits

• High in protein from chicken, supporting muscle health.
• Rich in antioxidants from Thai basil and vegetables, promoting overall health.

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