Thailand
Green Thai Curry
Gaeng khiao wan – the curry in the colour of fresh chillies
“Khiao wan” means “green-sweet”. The colour comes not from herbs but from fresh green bird's-eye chillies pounded into the paste – which is why green is among the hottest Thai curries.
Coconut milk rounds off the heat, while Thai basil and kaffir lime leaves bring the floral aroma. A curry that comes together in minutes once the paste is right.
Ingredients
- Chicken thighs, diced600 g
- Green curry paste3 tbsp
- Coconut milk400 ml
- Kaffir lime leaves4
- Thai aubergine / courgette200 g
- Fish sauce & palm sugar1 tbsp each
- Thai basil1 handful
★ = available authentic in the Asia Boutique
Preparation
Heat the thick part of the coconut milk until the oil separates.
Fry the curry paste in it for 2 min until fragrant.
Add the chicken and sear all over, then pour in the rest of the coconut milk.
Add lime leaves and vegetables, simmer 10–15 min. Season with fish sauce and palm sugar.
Fold in Thai basil and serve with jasmine rice.
Make it original
A genuine Thai curry paste with galangal and kaffir lime tastes incomparably fresher than instant powder. Available in the Asia Boutique.