Description
Thai Green Curry, or ‘Kaeng Khiao Wan’, is a vibrant and aromatic dish known for its creamy coconut base, spicy green curry paste, and a medley of vegetables or proteins. Originating from central Thailand, this curry balances the heat of green chilies with the sweetness of coconut milk, creating a flavorful and comforting meal.
Ingredients
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- 2 tablespoons vegetable oil
- 3 tablespoons Thai green curry paste
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 stalk lemongrass, finely chopped (optional)
- 400 ml (14 oz) full-fat coconut milk
- 1 cup (250 ml) chicken or vegetable broth
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 tablespoon palm sugar or brown sugar
- 2 kaffir lime leaves, torn
- 300 grams (10 oz) protein of choice (chicken, tofu, shrimp), sliced
- 1 cup eggplant, chopped
- 1 cup bell peppers, sliced
- 1/2 cup bamboo shoots (optional)
- 1/2 cup snow peas or green beans
- Fresh Thai basil leaves, for garnish
- Jasmine rice, for serving
Instructions
- Heat vegetable oil in a large pan over medium heat.
- Add green curry paste, garlic, ginger, and lemongrass. Sauté for 2-3 minutes until fragrant.
- Pour in coconut milk and chicken or vegetable broth. Stir to combine.
- Add fish sauce, palm sugar, and kaffir lime leaves. Bring to a gentle simmer.
- Add your chosen protein and cook until it’s nearly done.
- Add eggplant, bell peppers, bamboo shoots, and snow peas. Simmer until vegetables are tender and protein is cooked through.
- Adjust seasoning with additional fish sauce or sugar if needed.
- Remove from heat and stir in fresh Thai basil leaves.
- Serve hot over jasmine rice.
Notes
- For a vegetarian version, use tofu and substitute fish sauce with soy sauce.
- Adjust the amount of curry paste to control the spice level.
- Fresh kaffir lime leaves and Thai basil enhance authenticity but can be substituted with lime zest and regular basil if unavailable.
- Leftover curry can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg