Thai Green Curry, known as Kaeng Khiao Wan in Thai, is a popular Thai dish known for its vibrant green color and aromatic flavors. It typically features a rich and creamy coconut milk base infused with green curry paste and includes a variety of vegetables, meat (often chicken or beef), or seafood.
Ingredients:
- 1 lb (450g) chicken breast or thigh, thinly sliced
- 2 tbsp green curry paste
- 1 can (14 oz / 400ml) coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp palm sugar or brown sugar
- 1 cup bamboo shoots, sliced (optional)
- 1 cup bell peppers, sliced
- 1 cup Thai eggplants, quartered (or substitute with regular eggplant)
- 1 cup fresh basil leaves
- 2-3 kaffir lime leaves, torn (optional)
- 1-2 red chili peppers, sliced (optional, for extra heat)
- Fresh cilantro leaves, for garnish
- Cooked jasmine rice, for serving
Kitchen Tools Needed
- Large Pan or Wok
- Cooking Spoon or Spatula
- Chef’s Knife
- Cutting Board
Instructions
- To prepare Thai Green Curry, start by heating a large pan or wok over medium heat. Add 1/2 cup of the thick coconut milk and stir until it begins to bubble.
- Next, add 2 tablespoons of green curry paste to the pan and stir-fry for 1-2 minutes until fragrant, and you notice the oil separating from the paste. Then, add thinly sliced chicken to the pan and stir-fry for 3-4 minutes until the chicken is no longer pink on the outside.
- Pour in the remaining coconut milk and chicken broth, stirring well to combine. Bring the mixture to a gentle boil, then add fish sauce, soy sauce, and palm sugar (or brown sugar).
- Stir to dissolve the sugar and mix everything thoroughly. Add bamboo shoots, bell peppers, Thai eggplants (or regular eggplant), and kaffir lime leaves (if using), stirring to combine everything evenly.
- Reduce the heat to low and let the curry simmer for 10-15 minutes, or until the vegetables are tender and the flavors have melded together. Finally, stir in fresh basil leaves and sliced red chili peppers (if using). Taste the curry and adjust the seasoning if needed.
- Remove the pan from heat and serve the Thai Green Curry hot over jasmine rice. Garnish with fresh cilantro leaves for a burst of added flavor. Enjoy your delicious homemade Thai Green Curry!
Tips for Authentic Thai Green Curry
Use Authentic Ingredients: Use high-quality Thai green curry paste, which typically includes green chilies, lemongrass, galangal, garlic, shallots, coriander roots, kaffir lime peel, cumin seeds, and shrimp paste. This forms the base of the curry’s flavor profile.
Balance of Flavors: Thai cuisine emphasizes a balance of flavors—sweet, salty, spicy, and sour. Adjust the amounts of fish sauce (for saltiness), palm sugar (for sweetness), and lime or tamarind paste (for sourness) to achieve this balance.
Coconut Milk: Use good-quality coconut milk, preferably full-fat or thick coconut milk (the creamy part). This gives the curry its rich and creamy texture.
Fresh Herbs and Vegetables: Fresh Thai basil and kaffir lime leaves add essential aroma and flavor to the curry. If you can’t find Thai basil, regular basil can be used as a substitute. Thai eggplants, bamboo shoots, and bell peppers are common vegetables in green curry.
Cooking Techniques: Stir-fry the green curry paste in coconut milk until fragrant to release its flavors before adding other ingredients. This step is crucial for developing the curry’s depth of flavor.
Macros
Calories: Approximately 350-400 calories per serving.
Protein: Around 20-25 grams
Carbohydrates: About 20-25 grams
Fat: Roughly 20-25 grams per serving
Frequently Asked Questions for Thai Green Curry
1. What is green curry paste made of?
- Green curry paste is made from a blend of fresh green chilies, lemongrass, galangal (Thai ginger), garlic, shallots, coriander roots, kaffir lime peel, cumin seeds, and shrimp paste. These ingredients are ground into a paste, which forms the base of the curry’s flavor.
2. Is Thai Green Curry spicy?
- Yes, Thai Green Curry is typically spicy due to the green chilies used in the curry paste. The spiciness level can vary depending on the type and amount of chilies used. Adjust the spiciness according to your preference by adding more or less curry paste.
3. What vegetables are commonly used in Thai Green Curry?
- Common vegetables used in Thai Green Curry include Thai eggplants, bamboo shoots, bell peppers (capsicum), and occasionally pea eggplants. These vegetables add texture and complement the flavors of the curry.
4. Can Thai Green Curry be made vegetarian or vegan?
- Yes, Thai Green Curry can be adapted to vegetarian or vegan diets by omitting meat and seafood and using tofu or additional vegetables as the protein source. Ensure that the curry paste and other ingredients used are free from animal products, such as shrimp paste.
Thai Green Curry (Kaeng Khiao Wan): A Flavorful Recipe Guide
Equipment
- Large Pan or Wok
- Cooking Spoon or Spatula
- Chef’s Knife
- Cutting board
Ingredients
- 1 lb 450g chicken breast or thigh, thinly sliced
- 2 tbsp green curry paste
- 1 can 14 oz / 400ml coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp palm sugar or brown sugar
- 1 cup bamboo shoots sliced (optional)
- 1 cup bell peppers sliced
- 1 cup Thai eggplants quartered (or substitute with regular eggplant)
- 1 cup fresh basil leaves
- 2-3 kaffir lime leaves torn (optional)
- 1-2 red chili peppers sliced (optional, for extra heat)
- Fresh cilantro leaves for garnish
- Cooked jasmine rice for serving
Instructions
- To prepare Thai Green Curry, start by heating a large pan or wok over medium heat. Add 1/2 cup of the thick coconut milk and stir until it begins to bubble.
- Next, add 2 tablespoons of green curry paste to the pan and stir-fry for 1-2 minutes until fragrant, and you notice the oil separating from the paste. Then, add thinly sliced chicken to the pan and stir-fry for 3-4 minutes until the chicken is no longer pink on the outside.
- Pour in the remaining coconut milk and chicken broth, stirring well to combine. Bring the mixture to a gentle boil, then add fish sauce, soy sauce, and palm sugar (or brown sugar).
- Stir to dissolve the sugar and mix everything thoroughly. Add bamboo shoots, bell peppers, Thai eggplants (or regular eggplant), and kaffir lime leaves (if using), stirring to combine everything evenly.
- Reduce the heat to low and let the curry simmer for 10-15 minutes, or until the vegetables are tender and the flavors have melded together. Finally, stir in fresh basil leaves and sliced red chili peppers (if using). Taste the curry and adjust the seasoning if needed.
- Remove the pan from heat and serve the Thai Green Curry hot over jasmine rice. Garnish with fresh cilantro leaves for a burst of added flavor. Enjoy your delicious homemade Thai Green Curry!