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Green Curry (Gaeng Keow Wan)

Total Time 35 minutes
Servings: 4 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

Green Curry Paste (or 3 tbsp store-bought)
  • 6 green bird's eye chillies
  • 4 large green chillies
  • 4 shallots
  • 4 cloves garlic
  • 2 stalks lemongrass tender inner part only
  • 3 cm galangal or ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp shrimp paste
  • Zest of 1 kaffir lime
Curry
  • 600 ml coconut cream
  • 400 ml coconut milk
  • 500 g chicken thighs sliced
  • 1 tbsp fish sauce plus more to taste
  • 1 tsp palm sugar
  • 200 g Thai eggplant or baby eggplant quartered
  • 4 kaffir lime leaves torn
  • A handful of Thai basil leaves
  • Steamed jasmine rice to serve

Method
 

  1. Pound all paste ingredients together in a mortar and pestle (or blend) until a smooth paste is formed.
  2. Heat a wok over medium-high heat. Add half the coconut cream and bring to a vigorous simmer. Cook, stirring, until it reduces and splits (the oil separates from the cream) — about 5 minutes.
  3. Add 3 tbsp of the green curry paste and fry in the coconut cream oil for 2 minutes until fragrant.
  4. Add the chicken and cook, stirring, for 3 minutes.
  5. Pour in the remaining coconut cream and the coconut milk. Add the fish sauce and palm sugar.
  6. Add the eggplant and kaffir lime leaves. Simmer for 10–12 minutes until the chicken is cooked and the eggplant is tender.
  7. Taste and adjust seasoning with more fish sauce or sugar. Finish with Thai basil leaves. Serve with steamed jasmine rice.

Notes

Source: Classic Thai recipe. Estimated values per serving (excl. rice). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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