Gaeng Keow Wan
“Aromatic Thai green curry paste simmered with coconut milk, Thai eggplant, and sweet basil for a fragrant, spicy stew.”
Coconut Milk
Eggplant
Fish Sauce
Bamboo shoots
green curry paste
ChickenWhere it comes from
Emerging from the heart of Thailand, Gaeng Keow Wan, or Green Curry, is a staple of Thai cuisine known for its vibrant color and bold flavors. Traditionally served with rice, this dish represents the intricate balance of sweet, spicy, and aromatic elements that characterize Thai cooking, often featuring unique ingredients like Thai basil and eggplant. Interestingly, the green color comes from fresh green chilies ground into the curry paste, giving it a fresh and lively appearance.
On the Palate
What goes into it
Proteins
Vegetables
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Start by preparing the green curry paste, blending fresh green chilies, garlic, lemongrass, and other spices until smooth.
- 2
Simmer the paste in coconut milk over medium heat to release its aromatic flavors.
- 3
Add in Thai eggplant and cook until tender, followed by fresh basil leaves for a fragrant finish.
- 4
Serve hot with steamed jasmine rice to soak up the rich, creamy sauce.
