Thai Green Curry – ‘Gaeng Keow Wan’

Hello Everyone,

One of the signature Thai dishes that almost everyone loves is Thai Green Curry – ‘Gaeng Keow Wan’.

Sorry guys, I had intended to post the Thai curry paste & Thai green curry recipes almost 10 days back. But, since my little boy had been unwell, I was just so worried, occupied and helpless the last few days.

Now, that Kian is finally recovering, I am in my mental state to get back to my routine. And, here I am. So today without raving about how much I love Thai food or wasting any further time, let me just share the recipe with you all. 🙂

Ingredients:

500 gm     Chicken Breast (sliced) or 4 Thai Eggplant

2-3 tbsp    Green Curry Paste

1 can        Coconut Milk / Coconut Cream

1/2            Green Bell Peppers (cut into cubes)

1               Carrot (cut into cubes)

4-6            Baby corn

1               Thai Red Chilli seeded and sliced

2 tbsp       Palm Sugar

1 tsp         Fish Sauce (optional)

2               Kaffir lime leaves

2 tbsp       Coconut Oil

handful of Basil

Method:

1. Warm a wok or a saucepan on medium-high heat. Add oil and then add the green curry paste.
2. Saute for a minute, until it releases its fragrances.
3. Now add the chicken pieces, red chili and salt to taste. Sautee for a minute.
4. Then add the 3/4th of the coconut milk. When the curry comes to a boil, reduce the flame. Cover and simmer for 4-5 mins or until the chicken is cooked through.
5. Add all the veggies,remaining coconut milk, kaffir lime, palm sugar, fish sauce, half of the basil and simmer for further 2-3 mins. Do not over cook the vegetables, they need to be still firm and colourful.
6. Do a taste check now and adjust the seasoning as required.
7. Garnish with red chilli and Thai basil.
8. Serve hot with some rice. I had served it with some coconut and basil rice. 🙂