Entrée: Thailand – แกงเขียวหวาน ▶ Gaeng Keow Wan (Green Curry)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

1 lb / 500 g boneless chicken thighs, cut into bite-size pieces (or 14 oz / 400 g firm tofu, drained and cubed for vegetarian)
2 tbsp (30 ml) vegetable oil
3–4 tbsp (45–60 ml) green curry paste (store-bought or homemade)
1 can (14 fl oz / 400 ml) full-fat coconut milk
2 / 3–3 / 4 cup (150–200 ml) chicken stock or water (less for thicker curry)
7 oz / 200 g small eggplants (Thai/Chinese) or 1 medium globe eggplant, quartered
1 cup (7 oz / 200 g) bamboo shoots, rinsed and drained (canned is fine)
1 red bell pepper, thinly sliced
4–6 kaffir lime leaves, torn (or zest of 1 lime if unavailable)
Handful (20–30) fresh Thai basil leaves (or sweet basil if unavailable)
2–3 fresh green chilies, sliced (optional, for extra heat)
2 tbsp (30 ml) fish sauce (or soy sauce for vegetarian)
1 tbsp (15 g) palm sugar (or brown sugar)
Juice of 1 / 2 lime (optional, to finish)
Fresh cilantro (coriander) leaves for garnish
Steamed jasmine rice, to serve
Optional homemade green curry paste:
6–8 large green chilies (adjust to heat)
4 shallots
4 cloves garlic
1-inch piece galangal or ginger
1 stalk lemongrass (white part only)
Zest of 1 lime
1 tsp ground coriander
1 tsp ground cumin
1 / 2 tsp white pepper
Small handful cilantro stems
1 tsp shrimp paste (about 0.2 oz / 6 g) or 1/2 tsp anchovy paste (about 0.1 oz / 3 g)

Instructions

If making homemade paste: roughly chop shallots, garlic, galangal, lemongrass and chilies. Pound in a mortar and pestle or blend with the spices, cilantro stems, lime zest and shrimp/anchovy paste until a smooth paste forms. Measure out 3–4 tablespoons for this recipe and reserve any extra for later use or freezing.
Prepare ingredients: cut chicken or tofu, quarter eggplants or chop into bite-size pieces, slice red pepper, tear kaffir lime leaves, pick basil leaves and slice chilies if using.
Heat 2 tbsp vegetable oil in a wide deep skillet or wok over medium heat. Add the green curry paste and fry, stirring constantly, for 1–2 minutes until fragrant and the oil begins to separate from the paste (this deepens the flavor).
Pour about one-third of the coconut milk (or 3–4 tbsp coconut cream if you have it) into the pan and stir to combine with the paste. Let it simmer gently for 2–3 minutes to bloom the spices.
Add the chicken (or tofu) to the pan and stir to coat in the curry mixture. Cook for 3–4 minutes until the chicken starts to brown and is sealed on the outside (tofu will absorb flavor).
Add the remaining coconut milk and 150–200 ml chicken stock or water. Stir, bring to a gentle simmer, then reduce heat to medium-low. Simmer for 6–8 minutes so the chicken cooks through and the flavors meld.
Add the eggplant, bamboo shoots and sliced red pepper. Continue to simmer for another 6–8 minutes until the vegetables are tender but still hold their shape. If the curry becomes too thick, add a splash more stock or water.
Season the curry with 2 tbsp fish sauce (or soy sauce) and 1 tbsp palm sugar. Taste and adjust: add more fish sauce for saltiness, more sugar for sweetness, or a little water/stock to loosen the sauce.
Just before finishing, stir in the torn kaffir lime leaves and most of the basil leaves (reserve a few for garnish). Simmer 1–2 minutes to release the aromatics. If you like more brightness, add juice of 1/2 lime to taste.
Turn off the heat. Garnish with remaining basil leaves and fresh cilantro. Serve hot with steamed jasmine rice.
Notes and tips: use dark meat (thighs) for juicier results; if using tofu, gently fold in toward the end so it keeps its shape. Traditional Thai eggplant can be substituted with small globe eggplants or zucchini. Leftovers keep well refrigerated for 2 days; reheat gently to avoid breaking up the chicken or tofu.