Thai Green Curry
Gaeng keow wan. Frying the paste in the thick coconut cream until the oil splits out is the step that separates a fragrant curry from a flat one.
- Time
- 35 mins
- Serves
- 4
- Steps
- 7
- Ingredients
- 10
Method
- 01
Open the coconut milk without shaking it and spoon the thick cream from the top into a hot pan.
- 02
Fry the cream for 3 to 4 minutes until it splits and you can see the oil separate.
- 03
Add the curry paste and fry in that oil for 3 minutes until deeply fragrant. This is the most important step in the recipe.
- 04
Add the chicken and turn it through the paste for 3 minutes.
- 05
Pour in the remaining coconut milk with the lime leaves and simmer 10 minutes.
- 06
Add the aubergine and bamboo shoots and cook 8 minutes more until tender.
- 07
Season with fish sauce and palm sugar, then stir through the basil off the heat. Serve with jasmine rice.
Cooking Tips
- Fry the thick coconut cream until the oil splits out, then fry the paste in that oil. This single step separates a fragrant curry from a flat one.
- Do not shake the coconut milk tin - you want the thick cream from the top.
Ingredient Substitutions
- Courgette replaces Thai aubergine well.
- Chicken, prawns or firm tofu all suit the same method.
What to Serve With It
- Serve with jasmine rice and extra sliced chilli.
Storage and Reheating
- Keeps 3 days. Reheat gently; a hard boil splits the coconut milk.
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