Gaeng Keow Wan (Green Curry)
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The Tale of Gaeng Keow Wan (Green Curry)
Gaeng keow wan, green curry, is generally believed to have developed in central Thailand, built on older Thai curry paste traditions with fresh green chilies giving it its signature color. Coconut milk-based curries like this one spread nationally after World War II as rice cultivation and trade networks expanded.
Ingredients
Scale:· 4 servings
- 400g chicken thigh, sliced
- 2 cups coconut milk
- 3 tbsp green curry paste
- 1 cup Thai eggplant, quartered
- 100g bamboo shoots, sliced
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 4 kaffir lime leaves, torn
- 2 red chilies, sliced, fresh Thai basil leaves
Instructions
- 1Heat the thick part of the coconut milk (the cream that rises) in a pot until it begins to separate and become fragrant.
- 2Add the green curry paste and fry until aromatic, about 3-4 minutes.
- 3Add the chicken and stir until coated and lightly cooked.
- 4Pour in the remaining coconut milk and bring to a simmer.
- 5Add eggplant and bamboo shoots, cooking until the chicken is cooked through and vegetables are tender, about 10 minutes.
- 6Season with fish sauce and palm sugar, then stir in kaffir lime leaves and chilies.
- 7Remove from heat, stir in Thai basil, and serve with steamed jasmine rice.
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