Chicken green curry (Kaeng kieow wan gai) from Thai Slow Cooker Cookbook: Classic Thai Favorites Made Simple (page 79) by Rockridge Press

  • coconut milk
  • chicken stock
  • Show all ingredients...

  • EYB Comments

    Can substitute boneless chicken thighs for chicken breasts, Japanese or Chinese eggplants for Thai eggplants, and can use the green curry paste on page 129.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute boneless chicken thighs for chicken breasts, Japanese or Chinese eggplants for Thai eggplants, and can use the green curry paste on page 129.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.