Back to Recipes
Easy
Hot
Thai Green Curry
Classic Thai Green Curry
Thai Green Curry (Gaeng Keow Wan) is a vibrant, aromatic curry known for its bright green color from fresh green chilies and herbs. This Central Thai dish features a rich coconut milk base infused with green curry paste, creating layers of complex flavors - spicy, sweet, and aromatic.
About Green Curry
Green curry is one of the three major Thai curries (red, green, and yellow). Despite its name, it's often the spiciest of the three. The green color comes from fresh green chilies and Thai basil.
Prep Time
15 minutes
Cook Time
25 minutes
Servings
4 people
Ingredients
- 400 ml Coconut Milk
- 1 cup Thai Sweet Basil (Fresh leaves)
- 4 leaves Kaffir Lime Leaves (Torn)
Instructions
- 1Heat a large pot or wok over medium heat. Add 1/4 cup of thick coconut cream (from the top of the can). Fry for 1-2 minutes until it starts to split.
- 2Add 3-4 tablespoons of green curry paste. Fry for 2-3 minutes until very fragrant, stirring constantly.
- 3Add chicken pieces and cook for 3-4 minutes until sealed. Pour in the remaining coconut milk and bring to a gentle simmer.
- 4Add fish sauce, palm sugar, and kaffir lime leaves. Add eggplant and bamboo shoots. Simmer for 10-15 minutes until vegetables are tender.
- 5Add Thai basil leaves and red chilies. Turn off heat and let sit for 2 minutes. Serve with steamed jasmine rice.
Tips
Use good quality green curry paste for the best flavor. You can make your own or use a store-bought one. Don't boil coconut milk vigorously as it can split. Add vegetables according to their cooking time - harder vegetables first. Fresh Thai basil at the end is essential for authentic flavor.
Recipe Information
Allergens
FISH_SAUCE
Total Time40 minutes
DifficultyEasy
CategoryUncategorized
Reviews & Ratings
0.0(0 reviews)
Loading reviews...