🇹🇭 Thailand recipe
Green Curry (Gaeng Keow Wan)
Gaeng Keow Wan, meaning 'sweet green curry,' is one of the pillars of Thai cuisine. A vibrant, fragrant curry built on a pounded green chili paste, simmered in rich coconut milk with tender chicken, Thai eggplant, and sweet basil. Its heat is balanced by the natural sweetness of coconut.
Prep15 mins
Cook25 mins
Serves3
Difficultymedium
Ingredients
- 400ml coconut milk (one can, do not shake)
- 3-4 tablespoons green curry paste (store-bought or homemade)
- 300g boneless chicken thigh, sliced into bite-sized pieces
- 100g Thai eggplant (makhuea phuang), quartered
- 50g bamboo shoots, sliced
- 4 kaffir lime leaves, torn
- 2 large red chilies (prik chi fa), sliced diagonally
- 1 cup Thai sweet basil leaves (horapha)
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 200ml chicken stock or water
- 2 tablespoons vegetable oil
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 380
- Protein
- 24 g
- Carbs
- 12 g
- Fat
- 26 g
