Gaeng Keow Wan (Thai Green Curry) Recipe

Green curry from Thailand or gaeng keow wan has a distinctive taste. The taste is quite unique with a subtle spice made from green chilies and mashed basil.

Ingredients (6 servings):

• 1 kg chicken, cut into 6 parts
• 2 round eggplants, cut into 4
• 400 ml thick coconut milk
• 300 ml water
• 5 tablespoons of cooking oil
• salt to taste
• 5 basil
• 3 lime leaves

Ground spices:

• 10-15 green chilies
• 8 large green chilies
• 8 red onions
• 5 basil
• 5 cloves of garlic
• 2 cm galangal
• 2 coriander tree roots (you can replace the leaves/seeds)
• 2 lime leaves
• 1 lemongrass stalk, thinly sliced
• 1 teaspoon pepper
• 1/2 teaspoon cumin, roasted
• 1/2 teaspoon shrimp paste

How to Make Thai Green Curry:

1. Puree the ingredients for the spices in a blender.
2. Heat cooking oil, then saute ground spices with lime leaves until fragrant.
3. Add the chicken, stir briefly, then follow with the water and coconut milk. Cook until the chicken is cooked.
4. When the chicken is done, add the eggplant and cook again until the eggplant is cooked.
5. Turn off the heat, then add the chives. Stir briefly, then remove from the stove.

This is a Thai green curry recipe that you can practice at home.