Thai Green Curry (Gaeng Keow Wan)
A fragrant coconut-based curry known for its fresh herbs and gentle heat. Creamy, aromatic, and deeply comforting.
Equipment
- Saucepan or deep frying pan
- Knife and chopping board
- Wooden spoon
Ingredients
- 2 tbsp green curry paste
- 400 ml coconut milk
- 300 g chicken thigh, tofu, or vegetables
- 1 aubergine, sliced
- 1 red chilli, sliced
- 1 tbsp fish sauce
- 1 tsp palm sugar (or brown sugar)
- Handful of Thai basil (or regular basil)
Instructions
- Heat half the coconut milk in a saucepan until it begins to split.
- Add curry paste and fry for 2–3 minutes until aromatic.
- Add protein and cook until sealed.
- Pour in remaining coconut milk and bring to a gentle simmer.
- Add aubergine and cook for 10–12 minutes.
- Season with fish sauce and sugar.
- Finish with basil and chilli before serving.