Thai Green Curry (Kaeng Keaw Waan)

I learned to cook this recipe from Ms Leng, a lovely and very knowledgable lady who runs the Smile Koh Mak Cooking School on Koh Mak in the Gulf of Thailand.

Thai Green Curry

Ingredients for 4 servings:


Heat a wok or deep heavy base pan to pretty high heat and add a tablespoon of vegetable oil and the Thai Green Curry paste. Start with 1 tablespoon. You can add more to your taste later. Stir for 2 minutes.
Add the chicken slices and fry for 3 minutes. Keep stirring.
Reduce the heat to medium.
Add the coconut cream and the kaffir lime leaves and cook for another 3 minutes.
Put in some of the coconut milk and the vegatables, mix well and cook until soft.
Add more coconut milk if you think its too dry.
If you want it spicier, carefully add more Thai Green Curry paste.
Season with palm sugar (brown sugar) and fish sauce.

Serve with steamed rice. Spread the basil, coriander and chili slices on top. You can cook this recipe also with prawns. Add them when the vegetables are nearly cooked.


* You can order my homemade Authentic Thai Green Curry Paste via email or telephone. One jar will spice 3 to 5 Green Curries.