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Gaeng Kiow Wahn Gai (Green Chicken Curry)















Low Cholesterol, Trans-fat Free, Low Carb


1 each chicken breasts
2 each chicken thighs, boneless, skinless
½ cup coconut cream
¼ cup green curry paste
3 cups coconut milk
1 ½ cups eggplant
2 tablespoons fish sauce
1 tablespoon palm sugar
or brown sugar
½ teaspoon cilantro
½ cup basil
3 each red chili peppers


Bone and skin the chicken breast and thighs, you should have about 1 pound of meat.

Cut the meat into large, bite sized pieces, and set aside.

In a medium, heavy bottomed saucepan, warm the coconut over a medium heat until it boils gently.

Adjust the heat to maintain a gentle boil and cook for 6 to 8 minutes, stirring occasionally.

The coconut cream will become fragrant as it thickens.

When you see tiny pools of oil glistening on the surface add the curry paste and stir to dissolve it into the coconut cream.

Continue cooking for 1 to 2 minutes, until the curry paste has a pleasing aroma.

Add the chicken pieces and stir fry for 1 to 2 minutes to coat them evenly with the paste.

Cook for about 2 minutes.

Increase the heat and add the coconut milk, eggplant, fish sauce, sugar and salt and stir well.

Stir in the coriander, adjust the heat to maintain a gentle active boil and cook for 8 to 10 minutes, stirring occasionally.

Taste and adjust the seasoning with a little more fish sauce, sugar, or curry paste.

When the chicken is done, and the eggplant is just tender, Scatter basil leaves, chopped chillis and some coriander on the top. Serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 44289% of calories from fat
 % Daily Value *
Total Fat 43g 67%
Saturated Fat 38g 190%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 597mg 25%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 23g
Vitamin A 0% Vitamin C 4%
Calcium 4% Iron 34%
* based on a 2,000 calorie diet How is this calculated?


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