Green Curry tends to be one of the milder curries of Thai cuisine. The name Gaeng Kiaw Wan literally means 'sweet green curry' but if you prefer a spicy curry, simply increase the amount of fresh green Thai chili peppers in the curry paste recipe. This recipe features beef but it could also be prepared with chicken, pork or fishballs. Serve over jasmine rice, accompanied by crispy fried fish , a cooling clear soup and Thai chili paste with fresh steamed or raw seasonal vegetables.
Ingredients
- Slide pork
- 1 tbsp cooking oil (corn, safflower or peanut oil, not olive oil)
- 3 tbsp green curry paste
- 2 1/2 cups coconut milk
- 5-10 small fresh Thai eggplants
- 2-3 fresh red spur chilies*, sliced diagonally
- 1/4 cup sweet brasil leave (optional)
- 1 1/2 tbsp fish sauce
- 1 1/2 tsp sugar
Preparation
- Slice the pork into thin pieces, about about 1/3" (3 cm) thick.
- Saute the green curry paste in oil over medium heat in a wok or saute pan until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.
- Add the pork, continue cooking for 3 minutes until fragrant and the pork is cooked through. Transfer to a large pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to a boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
- Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.
Note: *Miniature red bell peppers or other mild red pepper may be used in place of the spur chillies.
Let's start cooking!!
Let's start cooking!!
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