Green curry is the most popular curry in all of Thailand. However, the popularity of Thai curry has rapidly spread across the world. Gang kiew wan is typically a greenish colored sauce which gets its distinctive look form the curry paste used in the recipe. There are many brands of excellent curry paste available at your local Asian food store. The authentic version of green Thai curry contains Thai eggplant, bamboo shoots, coconut milk, basil leaves, lime leaves and red pepper. Chicken and beef are commonly found in the recipe. However, you can always add anything you like in your own version and can certainly make a fantastic vegetarian offering using the base recipe, as well.
Gang Kiew wan is a sweet green curry. However, if you like a saltier taste, go for it! You can always adjust anything to suit your eating and cooking style. Sweeter or spicier, please feel free to vary the recipe to fit your family’s tastes! I usually like my curry is pretty salty and spicy. I cook my curry with chicken quite often. Sometimes I eat this recipe with rice noodles or capellini. That’s such a treat! For a completely vegetarian version, you can try chickpeas or mixed vegetables instead of meat. Leave the fish sauce out and use salt or soy sauce in its place. It is still delicious! Do you want to try green Thai curry with chicken or do you have something else in mind? This time, it will be your decision and I will help you to make it! Let’s cook!
The cooking class at Suwannee is an ideal home-style learning environment that is different from most of the opportunities in the hotels and restaurants in Thailand. Not will you be only watch and participate in the cooking of a number of traditional Thai dishes; also as part of our course we visit a local market to learn about local exotic fruits and vegetables, there is always an abundance of new things to see……and taste!
The Thai name of this dish literally means “sweet chicken curry”. There is a very similar recipe for a red curry (Gaeng phed gai). We also have a slightly more complicated recipe for Green Chicken Curry with Baby Eggplant.
6 ounces chicken (in smallish bite sized pieces)
1/2 cup coconut milk
4 ounces Thai eggplant (small round eggplants)
5-6 kaffir lime leaves, shredded
1 tablespoon fresh Thai basil leaves
2 tablespoon fish sauce
1 tablespoon palm sugar
oil for cooking
1-3 tablespoons green curry paste
• Add coconut cream (the creamy part of the can) in the pot over medium heat until boil.
• Put the green curry paste into the pot and fry with coconut cream.
• Add the sliced chicken into the mixture and fry in the curry sauce until the chicken turns brown and is definitely cooked through.
• Put in the lighter of the coconut milk and keep stirring until oil starts to separate from the coconut milk.
• Lower the heat. Add the eggplant, lime leaves, red peppers, basil leaves and bamboo shoots.
• Season with fish sauce and sugar and keep simmering about 15-20 minutes.
• Remove from the stove. Serve with steamed jasmine rice. The rice will soak up the curry sauce making it a taste treat by itself. So flavorful and soft!