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Before you jump to Gaeng kiew wan gai recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Inside the Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That has fully changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to correct the problems of the environment. This needs to happen soon and living in approaches more friendly to the environment should become a mission for every individual family. Keep reading for some methods to go green and save energy, largely in the kitchen.

Let us begin with something quite simple, changing the particular light bulbs. Accomplish this for the whole house, not only the kitchen. The typical light bulbs are the incandescent variety, which really should be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more originally, these kinds of bulbs last as long as ten of the standard type as well as using a lot less energy. Changing the light bulbs would certainly keep plenty of bulbs out of the landfills, and that’s good. You also have to get the habit of turning off the lights when there is nobody in a room. The family spends a lot of time in the kitchen area, and how typically does the kitchen light go on in the morning and is left on all day long. This also happens in the rest of the house, but we are trying to save money in the kitchen. Do an exercise if you like; take a look at the amount of electricity you can save by turning the lights off as soon as you don’t need them.

The kitchen by itself gives you many small ways by which energy and money can be saved. Efficient living is something we can all perform, without difficulty. A lot of it is basically making use of common sense.

We hope you got insight from reading it, now let’s go back to gaeng kiew wan gai recipe. To cook gaeng kiew wan gai you only need 25 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Gaeng kiew wan gai:

1. You need 500 g chicken breast
2. Provide 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. Provide 1 cup pea eggplants (stems removed, or Thai eggplants)
6. You need 3 kaffir lime leaves (shredded)
7. You need 1/2 cup Thai basil leaves
8. Provide 3 tbsp fish sauce
9. Use 2 tsp palm sugar
10. Provide 3 tbsp vegetable oil
11. Prepare 2 spur chillies (sliced diagonally)
12. Provide 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. Provide 1 tsp salt
16. Get 1/2 shallot (peeled, chopped finely)
17. Prepare 2 tbsp garlic (chopped finely)
18. Take 1/2 tsp galangal (chopped finely)
19. You need 1 1/2 tbsp lemongrass (chopped finely)
20. Take 1/2 tbsp kaffir lime zest (chopped finely)
21. Prepare 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. Get 1 tsp cumin (roasted, grounded to powder)
25. Provide 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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