Green Curry (Gaeng Keow Wan) Recipe
Ingredients:
- For the Curry Paste:
- 1 tablespoon vegetable oil
- 1 tablespoon green curry paste (store-bought or homemade)
- 1 tablespoon finely chopped fresh basil leaves
- For the Curry:
- 1 tablespoon vegetable oil
- 1 can (400 ml) coconut milk
- 1 cup chicken or vegetable broth
- 1-2 tablespoons green curry paste (adjust to taste)
- 1 tablespoon fish sauce (or soy sauce for a vegetarian version)
- 1 tablespoon palm sugar or brown sugar
- 1 cup sliced bamboo shoots
- 1 cup sliced bell peppers (red, green, or yellow)
- 1 cup Thai eggplant, quartered (or use regular eggplant)
- 1 cup sliced chicken breast or thighs (or tofu for a vegetarian version)
- 1/2 cup fresh Thai basil leaves
- 1-2 kaffir lime leaves (optional), torn into pieces
- Cooked jasmine rice (for serving)
Preparation:
1. Prepare the Curry Paste:
In a small pan, heat 1 tablespoon of vegetable oil over medium heat. Add the green curry paste and cook, stirring frequently, until aromatic (about 1-2 minutes). Set aside.
2. Cook the Curry:
In a large pot or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the green curry paste and sauté for about 1 minute until it becomes fragrant.
3. Add Coconut Milk and Broth:
Pour in the coconut milk and chicken or vegetable broth, stirring to combine. Bring to a simmer.
4. Flavor the Curry:
Stir in the fish sauce, palm sugar, and additional green curry paste (if using). Adjust the seasoning to taste.
5. Add Vegetables and Protein:
Add the sliced bamboo shoots, bell peppers, Thai eggplant, and chicken or tofu. Simmer until the chicken is cooked through and the vegetables are tender (about 10-15 minutes).
6. Finish with Herbs:
Stir in the fresh basil leaves and kaffir lime leaves (if using). Cook for an additional 2-3 minutes.
7. Serve:
Serve the green curry hot over jasmine rice. Garnish with additional basil leaves if desired.
Tips for Perfect Green Curry:
- Curry Paste: Adjust the amount of green curry paste based on your heat preference. Start with a small amount and add more as needed.
- Coconut Milk: Use full-fat coconut milk for a richer and creamier curry. Light coconut milk can be used for a lighter version.
- Vegetables: Feel free to customize the vegetables based on what you have on hand. Thai eggplant is traditional, but bell peppers and bamboo shoots work well too.
Variations:
- Vegetarian Version: Replace the chicken with tofu or additional vegetables. Use soy sauce or tamari in place of fish sauce.
- Spicy Version:Add extra green curry paste or Thai bird chilies for more heat.
- Creamy Version: Stir in a bit more coconut milk or a splash of cream for an even richer curry.
Storage:
- Refrigeration: Store leftover green curry in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze green curry in a freezer-safe container for up to 2 months. Thaw and reheat gently before serving.
Enjoy this flavorful and creamy Thai Green Curry as a comforting meal that brings a taste of Thailand to your table!