Green Curry (Gaeng Keow Wan)

Green Curry (Gaeng Keow Wan) Introduction Green Curry, known as Gaeng Keow Wan in Thai, is a classic and beloved dish in Thai cuisine. Characterized by its vibrant green color and rich, aromatic flavor, this curry is made using green curry paste, coconut milk, and a variety of fresh ingredients. It's typically served with rice and offers a delightful balance of spicy, sweet, and savory tastes. Perfect for those who enjoy bold flavors and creamy textures, Green Curry is a must-try dish that showcases the essence of Thai cooking. Instructions Prepare Ingredients: Gather all your ingredients, including green curry paste, coconut milk, chicken or tofu, Thai eggplants, bamboo shoots, fresh basil leaves, fish sauce, palm sugar, kaffir lime leaves, and fresh chili peppers. Heat Coconut Milk: In a pot, heat a cup of coconut milk over medium heat until it starts to boil. Add Curry Paste: Stir in 2-3 tablespoons of green curry paste, and cook for 2-3 minutes until the paste is fragrant. Cook Chicken or Tofu: Add chicken or tofu to the pot, cooking until it's fully cooked. Add Vegetables: Add sliced Thai eggplants, bamboo shoots, and kaffir lime leaves. Stir well to combine. Season: Add 2 tablespoons of fish sauce and 1 tablespoon of palm sugar to the curry. Adjust to taste. Simmer: Allow the curry to simmer for about 10-15 minutes, until the vegetables are tender and the flavors meld together. Finish and Serve: Stir in fresh basil leaves and sliced chili peppers. Serve hot with steamed jasmine rice. Cooking Tips Fresh Ingredients: Use fresh ingredients for the best flavor. Fresh Thai basil and kaffir lime leaves make a significant difference.