Description: Green Curry, or Gaeng Keow Wan in Thai, is a vibrant and aromatic Thai curry known for its striking green color and spicy-sweet flavors. Made with a fragrant green curry paste, coconut milk, and a variety of fresh vegetables and proteins such as chicken, beef, or tofu, this dish offers a delightful balance of heat from green chilies, sweetness from coconut milk, and herbal notes from Thai basil and kaffir lime leaves.
History: Green Curry is believed to have originated from Central Thailand, where it has become one of the most popular Thai curries. Its name “keow wan” refers to the green color of the curry paste, which comes from green chilies and fresh herbs traditionally pounded together with spices. Over time, Green Curry has evolved into various regional and international adaptations, each adding its own unique twist while staying true to its aromatic roots.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serving Size: Serves 4
Ingredients:
- 1 lb (450g) chicken thighs or breast, thinly sliced (or substitute with beef, shrimp, or tofu)
- 1 can (14 oz) coconut milk
- 1-2 tablespoons green curry paste (adjust to taste)
- 1 cup mixed vegetables (such as bell peppers, bamboo shoots, and Thai eggplant)
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1 cup fresh Thai basil leaves
- 4-6 kaffir lime leaves, torn
- 1-2 Thai bird’s eye chilies, thinly sliced (optional, for extra heat)
- Fresh cilantro leaves, for garnish
- Cooked jasmine rice, for serving
Instructions:
- Prepare the Curry Base:
- Heat a large skillet or wok over medium-high heat. Add 1/2 cup of the thick coconut cream (from the top of the can) and stir until it starts to bubble and oil separates.
- Add the green curry paste and cook for 1-2 minutes, stirring constantly until fragrant.
- Cook the Protein:
- Add the thinly sliced chicken (or your choice of protein) to the skillet. Stir-fry for 3-4 minutes until the meat is partially cooked and coated with the curry paste.
- Add the thinly sliced chicken (or your choice of protein) to the skillet. Stir-fry for 3-4 minutes until the meat is partially cooked and coated with the curry paste.
- Simmer with Coconut Milk:
- Pour in the remaining coconut milk and bring to a gentle simmer.
- Add the mixed vegetables (bell peppers, bamboo shoots, Thai eggplant) and stir to combine.
- Season the Curry:
- Stir in the fish sauce and palm sugar (or brown sugar). Taste and adjust the seasoning if needed.
- Add the torn kaffir lime leaves and Thai bird’s eye chilies (if using) for extra heat.
- Finish and Serve:
- Continue to simmer for another 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.
- Stir in the fresh Thai basil leaves just before serving to retain their vibrant color and aroma.
- Garnish with fresh cilantro leaves.
- Serve:
- Serve hot with steamed jasmine rice on the side.
Final Thoughts: Green Curry (Gaeng Keow Wan) is a delightful representation of Thai cuisine’s aromatic and flavorful curries. Its vibrant green color, balanced heat, and creamy coconut milk base make it a favorite among curry enthusiasts. By preparing this dish, you’ll experience the authentic flavors of Thailand and delight in a comforting and aromatic meal that is sure to impress.