Gaeng Keow Wan, also known as Green Curry, is a popular Thai dish known for its vibrant green color and spicy flavor. "Gaeng" means curry, "keow" means green, and "wan" means sweet. It is traditionally made with a combination of green chili peppers, Thai basil, kaffir lime leaves, galangal, lemongrass, and other aromatic ingredients.
Here's a basic recipe for Gaeng Keow Wan:
Ingredients:
- 2 tablespoons green curry paste
- 1 can (14 ounces) coconut milk
- 1 cup chicken or vegetable broth
- 1 pound chicken, beef, pork, or tofu (cut into bite-sized pieces)
- 1 cup assorted vegetables (such as bell peppers, bamboo shoots, eggplant)
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- Thai basil leaves for garnish
- Cooked jasmine rice, for serving
Instructions:
- In a large pan or wok, heat some oil over medium heat. Add the green curry paste and stir-fry for a minute until fragrant.
- Add half of the coconut milk to the pan and cook for a few minutes, stirring constantly to incorporate the curry paste.
- Add the meat or tofu to the pan and cook until it's no longer pink or until the tofu is slightly browned.
- Pour in the remaining coconut milk and chicken or vegetable broth. Bring the mixture to a gentle simmer.
- Add the vegetables to the pan and simmer until they are cooked but still slightly crisp.
- Season the curry with fish sauce and palm sugar. Adjust the amount according to your taste preferences.
- Continue to simmer for a few more minutes to allow the flavors to meld together.
- Remove the pan from the heat and garnish with fresh Thai basil leaves.
- Serve the Gaeng Keow Wan hot with jasmine rice.
Note: You can adjust the spiciness of the curry by adding more or fewer green chili peppers or by using a milder green curry paste. Additionally, you can customize the ingredients by adding shrimp, mussels, or other proteins of your choice.
Enjoy your homemade Gaeng Keow Wan!