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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

Various

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

Curry

spicy

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