Gaeng Keow Wan (Green Curry)

Gaeng Keow Wan, commonly known as Green Curry, is a delightful Thai dish that brings together the aromatic essence of green curry paste with the creaminess of coconut milk, complemented by a medley of vegetables and a chosen protein. This dish is celebrated for its eye-catching green hue and fragrant, subtly spicy flavor. Crafting a delicious Green Curry involves achieving a delicate balance of sweet, salty, and spicy notes. Ideal for enthusiasts of traditional Thai cuisine or those seeking fresh culinary experiences, Gaeng Keow Wan offers a rich, creamy dish that will intrigue the palate.

Ingredients

• 1 whole green curry paste
• 1 14 oz can coconut milk
• 2 cups mixed vegetables, such as bell peppers, bamboo shoots, and eggplant
• 1 lb protein of choice, such as chicken, tofu, or shrimp
• 2 Tbsp fish sauce
• 1 Tbsp sugar
• 1 cup cooked jasmine rice, for serving

Instructions

1. Heat a large pot over medium heat and add the green curry paste. Stir constantly until fragrant, about 2 minutes.
2. Pour in the coconut milk, stirring to combine, and bring to a gentle simmer.
3. Add the mixed vegetables and cook until they become tender, approximately 10 minutes.
4. Introduce the protein of choice, ensuring it is cooked thoroughly.
5. Season the curry with fish sauce and sugar, stirring well to incorporate.
6. Serve the curry hot over cooked jasmine rice.

Keywords: Thai cuisine, creamy, spicy, Main Course, Thai

Spice Rack: Green Curry Paste, Fish Sauce, Sugar

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