Authentic Thai Green Curry
Thai Green Curry, known as Gaeng Keow Wan, is one of Thailand’s most famous dishes. This flavorful curry combines coconut milk, green curry paste, vegetables, and your choice of protein for a creamy and spicy meal that’s perfect with a side of jasmine rice. In this recipe, we will use chicken as the protein, but you can easily substitute it with tofu for a vegetarian version or any other protein of your preference.
Ingredients
- 400 ml coconut milk
- 200g chicken breast, sliced
- 2 tbsp green curry paste
- 1 cup Thai eggplant, quartered
- 1/2 cup bamboo shoots, sliced
- 1 red bell pepper, sliced
- Handful of Thai basil leaves
- 2 kaffir lime leaves
- 1 tbsp fish sauce
- 1 tsp palm sugar (or brown sugar)
- 2 tbsp vegetable oil
- Jasmine rice, for serving
Instructions
- In a large skillet or wok, heat the vegetable oil over medium heat. Add the green curry paste and fry for 1-2 minutes until fragrant.
- Add the chicken slices and cook until they start to turn opaque.
- Pour in half of the coconut milk and bring to a gentle simmer. Allow the chicken to cook through.
- Add the remaining coconut milk along with the Thai eggplants, bamboo shoots, and red bell pepper. Simmer for 5-8 minutes or until the vegetables are tender.
- Stir in the fish sauce and palm sugar, then add the kaffir lime leaves and Thai basil. Continue to simmer for a couple more minutes.
- Taste and adjust the seasoning if necessary.
- Serve hot over freshly steamed jasmine rice and garnish with additional Thai basil leaves if desired.
Recipe Notes
- If you cannot find Thai eggplants, you can use zucchini or bell peppers as an alternative.
- Green curry paste can vary in spiciness, so adjust the quantity according to your taste preference.
- If you’re using a different protein like tofu, make sure to press it well and perhaps fry it before adding it to the curry for the best texture.
Enjoy your homemade Thai Green Curry that will transport you straight to the bustling streets of Bangkok with each delightful bite!