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 spiciest of Thai curries, but the heat can easily be adjusted.
What You Need for Four Servings
- 2 tbsp green curry paste
- 1 can 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
Instructions
- Heat the thick part of the coconut milk in a pot until the oil separates.
- Fry the curry paste in the coconut oil for a couple of minutes until fragrant.
- Add protein and brown lightly.
- Pour in the rest of the coconut milk and simmer.
- Add 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 oil before adding the liquid is the most important step. It awakens the spices and gives the curry a much deeper flavor. Feel free to use full-fat coconut milk, as it provides that delicious, creamy consistency.
Adjust the Heat
If you want a milder curry, use less curry paste and more coconut milk. A pinch of palm sugar also mellows the heat. If you like it spicy, you can add extra fresh chili at the end.
How to Serve
Green curry is traditionally served with steamed jasmine rice, which soaks up the flavorful sauce. A lime wedge on the side provides a fresh acidity that elevates the entire dish.
Find Ingredients at FUDI
At FUDI, you'll find green curry paste, coconut milk, fish sauce, kaffir lime leaves, and jasmine rice. With these in stock, you can make a restaurant-quality Thai green curry in under 30 minutes, a perfect dinner for the whole family.
