Next Thai curry recipe is up and I promise there is plenty more coming! Green curry (Gaeng Keow Wan) is a fan favorite of both local Thai people and tourists alike. As with many other kinds of curry, I ate more bowls of gaeng keow wan than I could ever try to count. Green curry paste has similar ingredients to red but it uses young green chilies (instead of dried red ones) which, along with kaffir lime leaves and basil lend to its vibrant color.
I was pumped because my boyfriend had green curry in the
past he didn’t like too much, but he absolutely loved this one. It really
tasted spot on to the green curries I had in Thailand which made my heart sing.
I think it was about as close as you could possibly get without making the
paste from scratch with fresh ingredients sourced that day, as is often done in
Thailand which is just a dream come true. Traditionally in Thailand they use
Thai eggplants which are about golf ball size and tiny bitter eggplants, but
for sake of using what is in season and accessible here, I use other veggies –
green beans, snow peas, bell peppers, broccoli, etc.
Just like most Thai curries, this one has a balance of
sweet, sour, creamy and spicy – palm sugar, fish sauce, coconut milk and chilies.
It’s floral and herby from the lemongrass and other spices in the paste and
fresh basil which makes it fragrant and extra delicious. The flavors go super
well with any protein you choose, from tofu to chicken to pork or seafood.
The same tips apply from my khao soi recipe, and any other
curry for that matter. It is important to cook down the 3/4 cup coconut milk to
separate oil in the first step. Use a good quality coconut milk and good
quality curry paste – Mae Ploy or Maesri are the best. You can use any
vegetables that you prefer but be aware of when you add them to the curry as
different vegetables cook at different rates and you want them to remain
crisp-tender (or whatever your preference is). For green curry, I like to use
mostly green vegetables because it keeps the color bright and pretty! But you
could use whatever you have on and and I promise it will be delicious!
Another tip I learned that is great for having super
flavorful protein in the curry is to marinade it in just a couple tsp of fish
sauce while you prepare the other ingredients. If you’re using seafood, only
toss it together just for a bit because it will absorb flavor much quicker.
Thai Green Curry with Chicken (Gaeng Keow Wan Gai)
Ingredients:
1 can good quality coconut milk
4 1/2 tbsp green curry paste
1 2/3 cup low sodium chicken stock
1 ½ lb chicken thighs or breasts cut into bite sized pieces against the grain
3 tbsp palm sugar
2 tbsp fish sauce + 2 tsp
4-5 kaffir lime leaves, torn to large pieces
4 cups green vegetables of choice (bell peppers, green
beans, snow peas, broccoli, onions, etc)
1 heaping cup thai basil
1 sweet red chili, sliced thin for garnish
(optional 1 tsp yellow curry powder for additional flavor)
Jasmine rice to serve
Directions:
- In pot over medium/med-high heat, reduce ¾ cup coconut milk until it has thickened and oil have separated from coconut milk (if oil doesn’t separate, it’s okay just reduce til thick and continue). Add curry paste and stir constantly until it is fragrant and has darkened slightly.
- Add chicken pieces and stir to coat. Add remaining coconut milk, chicken stock, palm sugar, fish sauce and lime leaves. Bring to a simmer and cook for about 5-10 minutes, then add vegetables strategically so as you don’t overcook ones that cook quickly. Simmer about 10 minutes more or less, or until vegetables have reached desired doneness.
- Taste sauce and add fish sauce and/or a tsp of yellow curry powder (not traditional but it works well if flavor isn’t quite there!) if needed.
- Remove from heat and stir in Thai basil.
- Serve with rice and garnish with red chilies.
