Gaeng Keow Wan Gai

1. 1

   Prepare ingredients

   Slice chicken breast thinly against the grain into bite-sized pieces. Remove stems from Thai eggplants and cut in half. Slice red bell pepper diagonally. Separate Thai basil leaves from stems. Devein and tear makrut lime leaves.

   10m

   Tips:

   • • Slicing chicken against the grain ensures tender, juicy pieces
   • • Keep all ingredients prepped and ready before cooking
2. 2

   Create coconut oil base

   Scoop the thick cream layer from the top of the coconut milk (about 1/3 cup) into a saucepan. Heat over medium-high heat without stirring until it separates into oily and milky layers. This separation is essential for authentic Thai curry.

   5m

   Tips:

   • • Don't stir - let the coconut milk split naturally
   • • An oily sheen on Thai curry is considered a sign of good preparation
   • • The oil carries the curry paste flavors better than milk
3. 3

   Fry curry paste

   Add the green curry paste to the coconut oil and fry for 3-5 minutes, stirring constantly, until it becomes very aromatic and fragrant. The paste should darken slightly and release its oils.

   5m

   Tips:

   • • The paste should sizzle and become very fragrant
   • • Don't burn the paste - adjust heat if needed
   • • This step builds the foundation of flavor
4. 4

   Cook chicken

   Add the sliced chicken to the curry paste and stir to coat. Cook for 2-3 minutes until the chicken is mostly cooked through and no longer pink on the outside.

   3m

   Tips:

   • • Chicken will finish cooking in the curry sauce
   • • The chicken should remain white and plump, not browned
5. 5

   Add liquid and vegetables

   Pour in the remaining coconut milk (2/3 cup) and 1 cup of water. Add the Thai eggplant and torn makrut lime leaves. Bring to a gentle simmer and cook for 10-15 minutes until the eggplant is tender.

   15m

   Tips:

   • • Add more water (1/2-1 cup) if the curry becomes too thick
   • • Thai eggplant should be tender but not mushy
   • • The curry should have a soup-like consistency
6. 6

   Add peppers and basil

   Add the sliced red bell pepper and cook for 2 minutes. Turn off the heat and stir in the fresh Thai basil leaves, allowing them to wilt in the residual heat.

   2m

   Tips:

   • • Don't overcook the basil - it should be bright green and aromatic
   • • Bell peppers should remain slightly crisp
7. 7

   Season and serve

   Taste and adjust seasoning with fish sauce and palm sugar as needed. The curry should have a balanced flavor - spicy, slightly sweet, salty, and rich. Serve immediately over jasmine rice.

   1m

   Tips:

   • • Start with less seasoning and add more to taste
   • • The sweetness should be very subtle, not pronounced
   • • Serve with jasmine rice or khanom jeen noodles

• •When heated undisturbed, coconut milk will separate into oil and milk layers - this is desirable for authentic Thai curry
• •Use fresh or frozen galangal rather than dried for best flavor
• •Lemongrass cannot be substituted with paste or dried - fresh is essential
• •The 'sweet' (wan) in the name refers to the color green, not the taste - the curry should only be subtly sweet
• •Traditional Thai green curry includes small Thai eggplants and pea eggplants that soften and melt into the sauce
• •Chicken pieces should be plump, juicy, and white in appearance as they cook gently in the sauce without direct contact to fat
• •Make green curry paste in larger batches and freeze for up to 6 months
• •For authentic results, pound curry paste ingredients in a mortar and pestle for 1-2 hours until smooth with no visible chili seeds
• •Shrimp paste (gapi) adds umami but can be substituted with miso paste or omitted for vegetarian versions

• •
  Jasmine rice (essential)
• •
  Khanom jeen (Thai fermented rice noodles)
• •
  Thai cucumber salad (Ajad)
• •
  Crispy fried shallots as garnish
• •
  Fresh Thai basil sprigs
• •
  Lime wedges
• •
  Thai iced tea
• •
  Coconut water
• •
  Roti or Thai flatbread
• •
  Steamed vegetables

Gaeng Keow Wan is a relatively modern addition to Thai cuisine, believed to have evolved during the reign of King Rama VI or Rama VII, between 1908-1926. The dish originated in Central Thailand, particularly around Bangkok, where it emerged as a popular dish enjoyed by both royalty and commoners alike. Its origins reflect the diversity of Thai culinary influences, combining local ingredients like fresh herbs and green chilies with cooking techniques introduced from neighboring countries. The use of coconut milk highlights the influence of Indian curries, while fresh green chilies and kaffir lime speak to the distinctly Thai approach to balancing flavors. Over time, Gaeng Keow Wan has become a staple in Thai households and restaurants worldwide, celebrated for its unique flavor profile that balances sweetness, spice, and creaminess. The name 'green curry' derives from the color of the dish, which comes from green chilies. Interestingly, the 'sweet' (wan) in the Thai name refers to the particular shade of green color itself - called 'sweet green' (khiao-wan) in Thai - not to the taste of the curry.

Authentic Gaeng Keow Wan is characterized by several key elements: (1) The curry paste must be made from fresh ingredients including green chilies, lemongrass, galangal, and kaffir lime - dried or paste substitutes will not produce authentic results; (2) The coconut milk should be allowed to separate into oil and milk layers when heated, with the oil carrying the curry paste flavors; (3) The sweetness should be incredibly subtle - only half a teaspoon of sugar is traditional, as the sweetness is meant to highlight the natural flavors of chicken and eggplant; (4) Traditional proteins include thinly sliced chicken breast or fresh white fish, which cook gently in the sauce without browning; (5) Authentic vegetables include small Thai eggplants and pea eggplants that soften into the sauce, plus bamboo shoots and Thai basil; (6) The curry should have a soup-like consistency, not thick like some Western adaptations; (7) Shrimp paste (gapi) and fish sauce provide essential umami depth; (8) The dish holds cultural significance as a symbol of hospitality and communal dining in Thailand, often shared during family gatherings and celebrations. True Thai green curry is not necessarily sweeter than other Thai curries but tends to be more pungent than milder red curries.