Gaeng Kaew Wan Gai is a traditional Thai dish that is simple to prepare. It goes nicely with rice vermicelli and steaming rice. This dish has a great taste with a mild spiciness, especially to the spices blended with coconut milk. Because most foreigners dislike spicy food, this menu is popular among them. Furthermore, the formula is easily available in any store at a reasonable price.
Gaeng Kaew Wan Gai Story
Gaeng Kaew Wan Gai (Thai green chicken curry) is a type of Thai curry dish. It has a long history, dating back to the Ayutthaya period, and is commonly served with steamed rice or rice vermicelli. the food was made from the wisdom of Thai people in the past that began with Kaeng Liang and Kaeng Pa without the use of coconut milk. It was later modified by adding coconut milk and dried chili to create “red curry” and it was used as “Green Curry” by adding green chili. As a result, the term “green curry” refers to the curry made from green chili peppers, while the term “sweet” does not refer to the taste. However, “Green Curry” refers to the color of the curry, which is green and tender. It is a Thai dish that was ranked 19 on the website travel.cnn.com’s list of the world’s 50 most popular foods in 2011. And is a well-known Thai dish that is popular among both Thais and foreigners.
Nutritional information of Gaeng Kaew Wan Gai
Nutritional information: Protein is present in moderate amounts, as is fat, and dietary fiber is abundant. And rheumatoid arthritis, kaffir lime leaves, aids in cancer prevention, basil leaves, colic, bloating, abdominal distension, appetite, chili pepper, appetite, expel air, laxative, expectorant, cold, onion, relieves cold symptoms, suffocation, garlic aids in blood cholesterol reduction. Galangal aids in the removal of wind, relieves colic, indigestion, and the removal of phlegm; lemongrass aids in the removal of colic, abdominal distension, and indigestion; and coriander root aids in the removal of toxins from the body. Relieve gastritis and aid digestion Fennel helps expel wind and aids digestion by making you feel comfortable in your stomach, sweating, and reducing body heat.
Ingredients of Gaeng Kaew Wan Gai
Ingredients of Thai green chicken curry: Green Curry Paste 70 g, 300 grams of chicken thigh, coconut cream 250 ml, skim coconut milk 400 ml, 100 grams of sliced eggplant, 50 grams Pea Eggplant, 3 kaffir lime leaves, 2 red chilies, sliced, Basil 15 g, 1 tablespoon fish sauce,1 tablespoon palm sugar.