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Kaeng Khiao Wan (Thai Green Curry)
Kaeng Khiao Wan (Thai Green Curry) is a classic recipe for one of the two base curry pastes in Thai cookery (along with how to make a chicken curry based on it). The full recipe is presented here and I hope you enjoy this classic Nigerian Fusion version of: Thai Green Curry (Kaeng Khiao Wan).
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesSpice RecipesChicken RecipesThailand Recipes
This is the southern Thai version of this classic Thai curry. The Thai name literally means ‘green and sweet curry’. The southern Thai version is typically made using goat meat, but this version uses chicken. It is traditionally served with roti rather than rice. It’s a warming curry, ideal for winter. The recipe for the green curry paste makes 500g. You only need half of this for the recipe, but the remainder freezes well.
Ingredients:
For the Curry Paste:
350g large green chillies
2g coriander seeds, ground and toasted
3g cumin seeds, ground and toasted
3g black peppercorns, ground and toasted
15g fresh galangal root, chopped
25g lemongrass, chopped
7.5g makrut lime zest
35g garlic, chopped
75g shallots, chopped
35g fresh turmeric, chopped
10g small hot green chillies
10g shrimp paste
For the Curry:
3 makrut lime leaves
60ml vegetable oil
250g Thai green curry paste (see above)
500ml coconut milk
½ tsp salt
50g palm sugar
250ml chicken stock
500g chicken fillets, sliced across into thin strips
1 ½ purple aubergines, cut into quarters
100g pea aubergines, washed with stems removed (or use baby corn or bamboo shoots)
100g green beans, cut in half
4 Thai aubergines, cut into quarters
45g Nam Pla (fish sauce)
5 sprigs Thai holy basil
5 red bird’s eye chillies sliced into rounds, for garnish
Method:
Begin by preparing the paste. Normally, in Thailand, the ingredients are pounded by hand using a stone pestle and mortar, but I recommend taking advantage of modern convenience and saving yourself some time by using a hand-held electric blender. Blitz all the ingredients until well blended.
For the curry, fry the makrut leaves in hot oil for a minute. Keep stirring and don’t let them burn.
Add the curry paste, stirring at a brisk pace until it starts to split and the oil splits out and everything smells fragrant (about 1-2 minutes). Pour in half of the coconut milk and keep stirring to prevent it from sticking to the bottom of the pan and burning.
Reduce the sauce by a third until a lovely oil starts to form on the top. Turn up the heat to high, season with salt, palm sugar, the rest of the coconut milk and the chicken stock, and bring to a boil.
Add the chicken and cook for about 5 minutes. Add the purple aubergine pieces and cook for 1-2 minutes, then add the rest of the vegetables. Cook for about 2 more minutes, until the vegetables are cooked, but retain their crunch. Add the fish sauce, taste, then garnish with Thai sweet basil leaves and red chillies.
Serve with rotis.
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