Gaeng Keow Wan (Thai Green Curry)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Total 50 min

Ingredients

8–10 fresh green Thai chilies (bird's eye or serrano), seeded
4 shallots, roughly chopped
4 cloves garlic
1 thumb (about 1 oz / 30 g) galangal or ginger, peeled and sliced
2 stalks lemongrass (white inner part only), thinly sliced
1/4 cup (4 g) fresh cilantro stems
1 tsp ground coriander or toasted coriander seeds
1/2 tsp ground cumin or toasted cumin seeds
1 tsp shrimp paste or 1–2 tsp fish sauce (use 0 for vegetarian)
Zest of 1 lime or 1 kaffir lime leaf, finely shredded
1/2 tsp white or black pepper
1 tsp salt
1–2 tbsp (15–30 ml) neutral oil or water (to help blend)
2 tbsp (30 ml) vegetable or coconut oil
1 can (13.5 fl oz / 400 ml) coconut milk
10–18 oz / 300–500 g boneless chicken thighs, cut into bite-size pieces (or firm tofu)
1 cup (100 g) Thai eggplants or small globe eggplants, quartered (or sliced aubergine)
1 red bell pepper, thinly sliced
3.5 oz / 100 g long beans or green beans, cut into 2–2.5 inch / 4–5 cm pieces (optional)
1 cup (130 g) canned bamboo shoots, drained (optional)
2–4 kaffir lime leaves, torn (or strips of lime zest)
1–2 tbsp (15–30 ml) fish sauce or soy sauce (for vegetarian)
1–2 tsp palm sugar or brown sugar (adjust to taste)
1 handful Thai basil or holy basil plus reserved cilantro leaves
Juice of 1/2 lime (optional)
1/2–3/4 cup (100–200 ml) water or chicken stock (as needed)

Instructions

1. Make the green curry paste (skip and use 3–4 tbsp store-bought green curry paste if short on time): Toast coriander and cumin seeds in a dry pan over medium heat until aromatic (30–60 seconds). Grind or crush lightly. In a mortar and pestle or a blender/food processor, combine green chilies, shallots, garlic, galangal (or ginger), lemongrass, cilantro stems, toasted spices, shrimp paste (or fish sauce), lime zest, white pepper and salt. Pound or blitz until a smooth, bright green paste forms. Add 1–2 tbsp oil or a bit of water to help the mixture come together. Taste and adjust salt/heat.
2. Prepare ingredients: Cut the chicken (or tofu) and vegetables. Tear kaffir lime leaves, pick basil leaves and cilantro leaves, and measure coconut milk and seasonings.
3. Cook the curry base: Heat 2 tbsp oil in a wide, shallow saucepan or wok over medium heat. Add about 2–3 tbsp of the green curry paste (use more for a stronger curry) and fry gently for 1–2 minutes until fragrant. Be careful not to burn it. Pour in about 200 ml of coconut milk and stir to dissolve and 'bloom' the paste. Continue to simmer until the oil slightly separates and the mixture smells aromatic (2–3 minutes).
4. Add protein and vegetables: Add the chicken pieces (or tofu) and stir to coat with the paste-coconut mixture. Cook for 2–3 minutes. Add remaining coconut milk and 100 ml water or stock if needed to loosen. Bring to a gentle simmer. Add eggplant, bamboo shoots, and long beans. Simmer uncovered for 6–10 minutes until the chicken is cooked through and vegetables are tender. If using tofu, simmer gently to absorb flavors (4–6 minutes).
5. Season and finish: Stir in fish sauce (or soy sauce) and palm sugar. Start with 1 tbsp fish sauce and 1 tsp palm sugar, then adjust—Thai green curry should be a balance of salty, sweet, and aromatic heat. Add torn kaffir lime leaves and sliced red bell pepper in the last 1–2 minutes of cooking to keep color and crunch. Taste and adjust seasoning: add more fish sauce for saltiness, more sugar for sweetness, more lime juice for brightness, or extra curry paste for heat. Stir in Thai basil and a handful of cilantro leaves just before turning off the heat. Cover for a minute to let herbs wilt.
6. Serve: Serve hot with steamed jasmine rice or coconut rice. Garnish with additional basil leaves, cilantro, and a wedge of lime.