Thai Green Curry (Gaeng Keow Wan)
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The Tale of Thai Green Curry (Gaeng Keow Wan)
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Thai green curry developed in central Thailand's royal and urban kitchens, its vivid color coming from fresh green chiles pounded into the curry paste base, and its name, gaeng keow wan, literally means 'sweet green curry.' It represents the fresher, more herbal end of Thai curry cooking, in contrast to the deeper, dried-chile red and massaman styles.
Ingredients
Scale:· 4 servings
- 3 tbsp green curry paste
- 1 (14 oz) can coconut milk, divided
- 1 lb chicken thighs, sliced
- 1 cup Thai eggplant, quartered
- 1/2 cup bamboo shoots
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 4 kaffir lime leaves, torn
- Thai basil leaves, for garnish
- Red chili, sliced, for garnish
Instructions
- 1Simmer the thick cream from the top of the coconut milk with the curry paste in a wok until fragrant and the oil separates, about 3-4 minutes.
- 2Add chicken and cook until no longer pink on the outside.
- 3Pour in the remaining coconut milk, fish sauce, and palm sugar.
- 4Add eggplant, bamboo shoots, and kaffir lime leaves and simmer 15 minutes until the chicken is cooked through and vegetables are tender.
- 5Taste and adjust seasoning with more fish sauce or sugar.
- 6Garnish with Thai basil and sliced chili, and serve with jasmine rice.
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