Gaeng keow waan (Green curry)
Gaeng keow waan (Green Curry) is literally translated to “Curry green sweet”. Green curry is a sweeter and milder Thai curry that has rightly made itself popular around the world. In Thailand, it is traditionally prepared with small eggplants, bamboo shoots, and winter melon. Since these ingredients can be difficult to obtain in Sweden, we have instead replaced it with eggplant or zucchini which gives a similar taste and texture. Green curry is so good that it will make your neighbors turn green with envy when they smell it!
Gaeng keow waan (Green curry)
Course: MainCuisine: ThaiServings
2
ServingsIngredients
800ml Coconut milk
600g Chicken thigh/drumstick or pork neck
2 1/2 tbsp Green curry paste
1 Zucchini or eggplant
1 tbsp Palm sugar
2 tbsp Fish sauce
5 lime leaves
1 handful of sweet basil
Instructions
- Cut zucchini or eggplant into bite-size pieces.
- Slice pork neck or boneless chicken thighs into bite-size pieces. Set aside.
*if you are using chicken drumstick you can skip this step. - Add 3 tbsp coconut milk into the pot, put on medium high heat. Wait until the coconut milk starts to reduce and release coconut oil (it will start bubbling on the edge).
- Add green curry paste, stir fry the paste until fragrant.
- Add the protein and the rest of coconut milk. Turn the heat up to high, stir occasionally.
- When the green curry starts to boil, add in zucchini or eggplant and start adding in fish sauce and palm sugar. Mix it well.
- Tear lime leaves and put in the curry pot, let it sit for 3 minutes and then turn off the heat. Add in sweet basil.
- Serve in a bowl, garnish with more basil leaves on top. Serve it with rice or Kanomjeen (rice vermicelli noodles)