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Before you jump to Gaeng kiew wan gai recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

We all understand that, in order to really be healthful, nutritious and balanced diets are important as are good amounts of exercise. Sadly, we do not always have the time or the energy that this type of lifestyle requires. At the conclusion of the day, most of us want to go home, not to the gym. A delicious, grease laden burger is usually our food of choice and not a leafy green salad (unless we are vegetarians). You should be thankful to learn that getting healthy doesn’t always have to be super difficult. With practice you can get all of the nutritional requirements and the physical exercise that you need. Here are some tips to be as healthful as possible.

Make smart choices when grocery shopping. Making good decisions when shopping for groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to cope with a chaotic store or a long drive through line at the end of the day. You want to get home quickly and have something great. Make sure that what you have on hand is healthy. This makes it effortless to have a great meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are all sorts of things that you can do to get wholesome. Not all of them require fancy gym memberships or limited diets. You can do tiny things every day to improve upon your health and lose weight. Being intelligent about the choices you make each day is a start. A proper amount of physical activity each day is also necessary. Remember: being healthy isn’t just about slimming down. It’s about making your body as sturdy as it can be.

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

The ingredients needed to make Gaeng kiew wan gai:

1. Provide 500 g chicken breast
2. Use 1 cup light coconut milk (or ¼ cup thick coconut milk diluted with ¾ cup water, for simmering chicken)
3. Take 1 cup thick coconut milk
4. You need 3 1/2 light coconut milk (or 1½ cups thick coconut milk diluted with 2 cups of water)
5. Get 1 cup pea eggplants (stems removed, or Thai eggplants)
6. Provide 3 kaffir lime leaves (shredded)
7. You need 1/2 cup Thai basil leaves
8. Use 3 tbsp fish sauce
9. You need 2 tsp palm sugar
10. Get 3 tbsp vegetable oil
11. Take 2 spur chillies (sliced diagonally)
12. Prepare curry paste (pound all ingredients together)
13. Prepare 15 green bird's eye chillies (stems removed, reduce chillies to reduce spiciness)
14. You need 4 green spur chillies (chopped coarsely)
15. Provide 1 tsp salt
16. Take 1/2 shallot (peeled, chopped finely)
17. Use 2 tbsp garlic (chopped finely)
18. Provide 1/2 tsp galangal (chopped finely)
19. Provide 1 1/2 tbsp lemongrass (chopped finely)
20. You need 1/2 tbsp kaffir lime zest (chopped finely)
21. Take 1/2 tbsp coriander roots (chopped finely)
22. Get 1 tbsp coriander seed (roasted, grounded to powder)
23. Provide 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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