Gaeng Keow Wan (Green Curry) is Thailand’s most famous curry, a vibrant green coconut curry with chicken (or beef/pork), eggplant, bamboo shoots, basil, and lime leaves. The green color comes from fresh green chilies and herbs in the paste. Creamy, spicy, and aromatic, it’s a staple in Thai cuisine.
The balance of sweet, spicy, salty, and sour is perfect.
Detailed History and Cultural Significance
Green curry paste developed in 19th-century Thailand. It’s one of four classic curries, often served at celebrations and daily meals.
Ingredients (serves 4):
- 400g chicken thighs
- 400ml coconut milk
- 3-4 tbsp green curry paste
- Thai eggplant, bamboo shoots, red chilies
- Kaffir lime leaves, Thai basil
- Fish sauce, palm sugar, lime juice
Fresh paste is best.
Step-by-Step Instructions:
- Fry paste in coconut cream until fragrant.
- Add chicken; coat and cook.
- Add remaining coconut milk; simmer.
- Add vegetables, lime leaves.
- Season with fish sauce, sugar, lime.
- Finish with basil.
- Serve with jasmine rice.
Don’t boil after adding basil.
Tips for Authenticity and Perfection:
- Use fresh green chilies for paste.
- Split coconut milk for creaminess.
- Add eggplant last to keep shape.
- Balance flavors at end.
- Homemade paste elevates.
Variations:
- With beef or seafood.
- Vegetarian tofu/veggies.
- Red curry paste variation.
- Milder versions.
Nutritional Insights: Per serving: ~500 calories, protein-rich. Coconut provides healthy fats.
Pairings: With jasmine rice, Thai iced tea.
Gaeng Keow Wan is Thai curry heaven—spicy and fragrant!
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