Thai
Authentic Thai Green Curry Recipe (Gaeng Keow Wan)
This Gaeng Keow Wan is a masterclass in balance, featuring the heat of green chilies, the creaminess of coconut milk, and the aromatic punch of fresh herbs. By blooming whole spices in coconut fat and finishing with fragrant Thai basil, you achieve a depth of flavor usually reserved for the finest Thai kitchens.
- Prep
- 25 min
- Cook
- 20 min
- Serves
- 4
- Level
- Medium
- Per serving
- 485 kcal
Method
Prepare the spice base by dry-toasting the whole Coriander seeds, Cumin seeds, and White peppercorns until fragrant. Grind them into a fine powder.
These ground whole spices are bloomed in oil: Heat 1/2 cup of the thick coconut cream (the top part of the can) in a wok over medium heat. Stir constantly until the coconut oil separates from the solids. Add the green curry paste and the toasted ground spices. Fry them together until the paste is aromatic and the oil turns a vibrant green.
Add the chicken thighs to the bloomed paste and stir to coat thoroughly, cooking for 3 minutes.
Pour in the remaining coconut milk and bring to a gentle simmer. Add the Thai eggplants and bamboo shoots.
Season with fish sauce and palm sugar. Add the torn Kaffir lime leaves, which should be simmered in the liquid to release their citrus oils.
Once the chicken is cooked and eggplants are tender, turn off the heat. Immediately stir in the fresh Thai basil leaves and sliced red chilies. The Thai basil must be finished at the end to maintain its bright green color and anise-like aroma.
Serve hot with jasmine rice.
Notes
Blooming the spices in the coconut fat (the oil separation) is the secret to a rich, non-greasy curry.
The green curry paste and ground spice mix can be made up to 1 week ahead and stored in the fridge.
Always use full-fat coconut milk; light versions will not allow the oil to separate correctly for blooming.
If the curry is too thick, thin it with a little chicken stock or water after the simmering stage.
