Recipe: Appetizing Thai green curry

Thai green curry. Explore trends, gain insights, hear from leaders. Don't miss specialty food innovators, Incubator Village, State of the Industry & more. This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time!

It's the curry we sweat and swear our way through, guzzling down water and wiping our brows when we confidently tell the waiter "give it to us the way it should be - extra spicy!!" Thai green curry is a variety of curry from Thailand using coconut milk and fresh green chillies. This recipe in particular is for those who are after something super simple, a quick to throw. Green curries have a vibrant hue thanks to the additions of Thai basil, cilantro, and makrut lime leaf and peel. You can cook Thai green curry using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Thai green curry

1. Prepare 100 grams of green beans.
2. Prepare of Oil.
3. It's 2 of garlic cloves, chopped.
4. You need 1-2 of green chillies if you like it spicy!.
5. You need 2 tablespoons of Thai green curry paste.
6. Prepare 400 ml of coconut milk.
7. Prepare 2 teaspoons of fish sauce.
8. It's 1 teaspoon of sugar.
9. Prepare 400 grams of chicken breast, cut into chunks.
10. It's 1 of Zest of lime.
11. It's of Aubergine.
12. It's 2 of carrots.
13. You need Handful of mushrooms.
14. You need Handful of coriander leaves.

Green curry is usually made with chicken or beef, but also with fish dumplings. It's called Gang Kiew Wan in Thai language, one of the best Thai recipes. The curry is green in color, spicy, aromatic, sweet and savory at the same time. Thai green curry is so delicious, specially when served with steaming white jasmine rice.

Thai green curry instructions

1. In a wok, heat some oil and add the garlic, chillis and Thai curry paste. After two minutes, add the chicken and chopped onion..
2. Once the chicken has browned, add aubergine and coconut milk, reduce to a simmer..
3. Drop in the mushrooms, chopped carrot and green beans then add fish sauce and soy sauce to taste. Cook on a low heat for 15 minutes until the sauce has thickened..
4. Add a handful of chopped coriander just before serving and plate up with rice and a squeeze of lime..

There's a common misconception that Thai green curry is green in color from all the Thai basil used in the recipe. While there is often Thai sweet basil tossed into the curry, the real green color of the curry comes from Thai green chilies that are the main ingredient of the Thai green curry paste used to make the curry. Return chicken to the skillet, stirring to coat with the curry mixture. The "sweet" in the Thai name (wan means 'sweet') refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, "sweet green".