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Kaeng Khiao Wan Kai
Main Ingredient
Chicken 500 g.
Kaeng Khiao Wan chilli paste 200 g.
Coconut milk 1,000 g.
Coconut cream 250 g.
Ma-kheua phuang View ingredient detail 400 g.
Green & red chilli View ingredient detail 30 g.
Sweet basil View ingredient detail 40 g.
Kaffir lime leaves View ingredient detail 2 g.
Palm sugar 30 g.
Fish sauce 80 g.
Chilli paste Ingredient
Hot chilli View ingredient detail 30 g.
Chilli View ingredient detail 10 g.
Lemon grass View ingredient detail 15 g.
Galangal View ingredient detail 7 g.
Kaffir lime skin View ingredient detail 8 g.
Garlic View ingredient detail 60 g.
Coriander seed 5 g.
Shallot View ingredient detail 40 g.
Cumin View ingredient detail 2 g.
Pepper View ingredient detail 3 g.
Coriander root View ingredient detail 5 g.
Sweet basil View ingredient detail 20 g.
Shrimp paste 10 g.
Salt 5 g.
Oil 150 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

* Serve size 8 persons
Cooking Method
  • Pound all the mixture for chilli paste, fry with oil and take aside
  • Fry chilli paste with a bit coconut cream until fragrant, add chicken and fry rather done
  • Add coconut milk
  • Season with sugar, fish sauce, ma-kheua phuang, stir until done, add coconut cream, chilli, kaffir lime leaves and sweet basil
Nutrition Fact

Strong point of Kaeng Khiao Wan Kai
Protein and fat. High fibers from ma-kheua phuang and the chilli paste.
Medicinal Benefits * : ..ѭ ط¾ѲҪվ Ф
  • Ma-kheua phuang : Pain relief, anti haemorrhage, diuretic, heal bronchitis and rhumatic
  • Kaffir lime leaves : Protect and heal cancer
  • Sweet basil : Stomachic, carminative
  • Green & red chilli : Digestive, laxative, expectorant, cold relief
  • Shallot : Relief cold, catarrh
  • Garlic : Reduce cholesterol, cancer, infection, antifungal
  • Galangal : Carminative, expectorant
  • Lemon grass : Carminative
  • Coriander root : Eject toxic, stomachic
  • Pepper : Peptic, carminative, cooling
  • Cumin : Carminative, digestive
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