Traditional Thai Green Curry Recipe (Gaeng Keow Wan Gai)

Ingredienser

Traditional Thai Green Curry Recipe (Gaeng Keow Wan Gai)

🕒

Prep Time

: 15 min

🍳

Cook Time

: 20 min

🍽️ Serves: 3–4

🧄 Ingredients

For the Green Curry Paste

(or use store-bought)

:

1 tbsp coriander seeds, toasted

1 tsp cumin seeds, toasted

1 tsp white peppercorns

1 stalk lemongrass, chopped

1 thumb-size piece galangal or ginger, peeled and chopped

3–5 green Thai chilies (adjust to spice level)

1 small shallot, chopped

4 cloves garlic, peeled

Zest of 1 kaffir lime or 1 tsp regular lime zest

1 tbsp shrimp paste (or miso for vegetarian version)

Small bunch Thai basil stems and roots, chopped

Optional: 1–2 cilantro roots, chopped

👉 Pound in a mortar and pestle for best flavor, or blend with a bit of oil.

For the Curry

:

400 ml (1 can) coconut milk

250–300 g chicken thighs, sliced thin (or tofu)

1–2 tbsp green curry paste

1 cup Thai eggplant or small round eggplants, quartered (or substitute with zucchini or pea eggplant)

3–5 Kaffir lime leaves, torn

1 tbsp fish sauce (or soy sauce for vegetarian)

1 tsp palm sugar (or brown sugar)

1 handful Thai basil leaves

Optional: red chili slices for garnish

Optional: bamboo shoots or baby corn

Fremgangsmåte

Instructions

1.

Prepare the curry paste

(if making from scratch):

Dry toast coriander and cumin seeds in a pan, grind with peppercorns.

Pound everything in a mortar and pestle, adding shrimp paste last. Set aside.

2.

Cook the curry:

In a wok or saucepan over medium heat, heat half the coconut milk until it breaks and oil separates (about 3–5 minutes). Stir constantly.

Add the green curry paste and fry until aromatic (2–3 min).

Add chicken and stir until lightly cooked.

Pour in the remaining coconut milk and bring to a simmer.

Add Thai eggplant and kaffir lime leaves. Simmer until the chicken is fully cooked and eggplant is soft (~7–10 min).

Season with fish sauce and palm sugar. Adjust to taste.

Stir in Thai basil leaves at the end and turn off heat.

🍚 To Serve:

Serve hot with steamed jasmine rice or rice noodles. Garnish with red chili and extra basil if desired.