Green curry - fresh and creamy at the same time
Thai green curry, or gaeng keow wan, is one of the most beloved Thai dishes. It combines the creamy richness of coconut milk with the freshness of green curry paste, basil and lime. Despite its name, it is often the hottest of the Thai curries, but the heat is easy to adjust.
What you need for four servings
- 2 tbsp green curry paste
- 1 can of coconut milk
- 400 g chicken, shrimp or tofu
- 1 eggplant or a handful of Thai eggplants
- Bamboo shoots, bell pepper and sugar snap peas
- Fish sauce, palm sugar, kaffir lime leaves and Thai basil
How to do it
- Heat the thick part of the coconut milk in a pot until the oil separates.
- Fry the curry paste in the coconut fat for a couple of minutes until fragrant.
- Add the protein and brown it lightly.
- Pour in the rest of the coconut milk and let it simmer.
- Add the vegetables, fish sauce and a little palm sugar.
- Finish with kaffir lime leaves and fresh Thai basil.
Tricks for authentic flavor
Frying the curry paste in the coconut fat before adding the liquid is the most important step. It wakes up the spices and gives the curry a much deeper flavor. Use full-fat coconut milk if you can, because that is what gives the lovely, creamy consistency.
Adjust the heat
For a milder curry, use less curry paste and more coconut milk. A pinch of palm sugar also rounds off the heat. If you like it hot, add extra fresh chili at the end.
Serve it like this
Green curry is traditionally served with steamed jasmine rice, which soaks up the flavorful sauce. A wedge of lime on the side adds a fresh acidity that lifts the whole dish.
Find the ingredients at FUDI
At FUDI you'll find green curry paste, coconut milk, fish sauce, kaffir lime leaves and jasmine rice. With these in your pantry, you can make a restaurant-worthy Thai green curry in under 30 minutes — a perfect dinner for the whole family.
