Gaeng Keow Wan
A classic Thai dish, Gaeng Keow Wan, also known as Green Curry, is a spicy, aromatic, and creamy curry made with coconut milk, green curry paste, and a variety of vegetables and proteins.
Ingredients - Serves 4
- Kaffir lime leaves - 3, torn
- Thai basil leaves - 1 cup
- Palm sugar - 1 tablespoon
- Fish sauce - 2 tablespoons
- Bamboo shoots - 1 cup
- Red bell pepper - 1, sliced
- Eggplant - 1, cut into bite-sized pieces
- Chicken breast - 2, cut into bite-sized pieces
- Coconut milk - 2 cups
- Green curry paste - 2 tablespoons
Let's Get Started
- Heat a large pot over medium heat and add the green curry paste. Stir until fragrant.
- Add the coconut milk and bring to a simmer.
- Add the chicken, eggplant, bell pepper, and bamboo shoots. Cook until the chicken is cooked through and the vegetables are tender.
- Stir in the fish sauce, palm sugar, Thai basil leaves, and kaffir lime leaves.
- Simmer for a few more minutes until everything is well combined and heated through.
- Serve the curry over steamed jasmine rice.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 20g
- Carbs: 30g
- Protein: 25g
- Sodium: 1000mg
- Sugar: 5g