Thai Green Curry

Introduction

Thai Green Curry (Gaeng Keow Wan) is one of Thailand’s most beloved dishes, known for its vibrant green color, aromatic herbs, and perfect balance of spicy, sweet, and creamy flavors. This fragrant curry combines fresh green chilies, coconut milk, and traditional Thai herbs to create a dish that’s both comforting and exotic.

Ingredients

For the Green Curry Paste (or use 2-3 tbsp store-bought):

• 10-15 fresh green chilies (Thai bird’s eye chilies preferred)
• 4 shallots, roughly chopped
• 6 garlic cloves
• 2-inch piece of fresh galangal, peeled and sliced
• 2 lemongrass stalks, tender parts only
• 4 kaffir lime leaves, stems removed
• 1 tsp coriander seeds, toasted
• 1/2 tsp white peppercorns
• 1 tsp shrimp paste
• 2 tbsp fresh cilantro stems and roots
• Zest of 1 lime

For the Curry:

• 1 lb (450g) chicken thigh, cut into bite-sized pieces
• 1 can (400ml) coconut milk, divided
• 2-3 tbsp green curry paste
• 1 tbsp palm sugar (or brown sugar)
• 2-3 tbsp fish sauce
• 1 cup chicken stock
• 1 Thai eggplant, quartered (or 1 cup regular eggplant, cubed)
• 1 red bell pepper, sliced
• 1/4 cup bamboo shoots
• 4-5 kaffir lime leaves
• 2 Thai basil sprigs
• 2 green chilies, sliced lengthwise
• Steamed jasmine rice for serving

Instructions

Making the Curry Paste (if making from scratch):

1. Toast coriander seeds and white peppercorns in a dry pan for 1-2 minutes until fragrant.
2. Using a mortar and pestle or food processor, pound/blend all paste ingredients into a smooth paste, adding a little water if needed.

Making the Curry:

1. Extract coconut cream: Open the coconut milk can without shaking. Scoop out the thick cream from the top (about 1/3 of the can).
2. Fry the paste: Heat a wok or large pan over medium-high heat. Add the thick coconut cream and cook for 2-3 minutes until oil separates. Add curry paste and fry for 2-3 minutes until fragrant.
3. Add chicken: Add chicken pieces and cook for 3-4 minutes until sealed and coated with the paste.
4. Add liquids: Pour in the remaining coconut milk and chicken stock. Bring to a gentle boil.
5. Season: Add palm sugar and fish sauce. Taste and adjust seasoning.
6. Add vegetables: Add eggplant and bamboo shoots. Simmer for 5-7 minutes.
7. Final additions: Add bell pepper, kaffir lime leaves, and sliced chilies. Cook for another 2-3 minutes.
8. Finish: Remove from heat and stir in Thai basil leaves.

Serving Suggestions

Serve immediately over steamed jasmine rice. Garnish with extra Thai basil leaves and sliced red chilies for heat lovers.

Tips for Success

• Use fresh ingredients whenever possible for the best flavor
• Don’t boil coconut milk vigorously as it may curdle
• Adjust spice level by adding or reducing chilies
• Thai eggplant adds authentic texture but regular eggplant works too
• The curry should have a balance of salty, sweet, and spicy flavors

Prep Time: 30 minutes | Cook Time: 20 minutes | Serves: 4