Name: Authentic Thai Green Curry (Gaeng Keow Wan)
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Thailand
Ingredients: *For the Green Curry Paste (makes approx. 1/2 cup):**; 15-20 green Thai bird's eye chilies (adjust to heat preference); 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 4 cloves garlic; 2 shallots, roughly chopped; 1 stalk lemongrass (white part only), thinly sliced; 1 tablespoon galangal, peeled and sliced; 1 teaspoon kaffir lime zest; 1/2 cup fresh coriander roots (or stems); 1/2 teaspoon shrimp paste; *For the Curry:**; 400 ml (1 can) full-fat coconut milk; 2 tablespoons vegetable oil; 3 tablespoons green curry paste (from above or store-bought); 500 g chicken thigh fillets (or beef, or fish balls), sliced into bite-sized pieces; 200 ml coconut cream (the thick layer from the top of a can); 250 ml (1 cup) chicken stock or water; 1 tablespoon fish sauce; 1 teaspoon palm sugar (or brown sugar); 1 cup Thai eggplants (small round ones), halved; 1 cup bamboo shoots, sliced (canned or fresh, pre-cooked); 5-6 kaffir lime leaves, torn; 1 cup Thai basil leaves; 2 long red chilies, sliced (for garnish)

Green Curry 🇹🇭 Thailand

Spicy curry made with green curry paste, coconut milk, meat (usually chicken, beef, or fish balls), and vegetables.

Curry spicy

Made with

Green curry paste coconut milk chicken beef or fish balls

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