Gaeng Kiew Wan (แกงเขียวหวาน) - Green Curry
A creamy, slightly spicy Thai green curry with fresh herbs and a choice of chicken, pork, or beef.
Ingredients
- 500 g chicken pork, or beef, cut into pieces
- 2 cups coconut milk
- 3 tbsp green curry paste
- 1 eggplant sliced
- 1/2 cup bamboo shoots sliced
- 1 handful Thai basil leaves
- 3-4 kaffir lime leaves torn
- 1 tbsp fish sauce
- 1 tbsp palm sugar
Instructions
- Heat coconut milk in a pot over medium heat. Add green curry paste and stir until fragrant.
- Add your choice of chicken, pork, or beef and cook until the meat starts to brown.
- Add eggplant, bamboo shoots, and kaffir lime leaves. Simmer until vegetables are tender.
- Add fish sauce, palm sugar, and Thai basil leaves. Adjust seasoning as needed.
- Serve hot with steamed jasmine rice.
Notes
Green Curry pairs well with steamed jasmine rice and a sprinkle of fresh basil.
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