📝 About This Recipe
Hailing from the heart of Central Thailand, Gaeng Keow Wan is celebrated for its vibrant hue and the perfect equilibrium of spicy, salty, and sweet notes. This dairy-free masterpiece utilizes lush coconut cream to carry the fragrance of fresh green chilies, lemongrass, and Thai basil. It is a sophisticated, aromatic curry that offers a complex depth of flavor, making it a true jewel of Southeast Asian cuisine.
🥗 Ingredients
Aromatics and Paste
- 4 tablespoons Thai Green Curry Paste (high-quality store-bought or homemade)
- 1/2 cup Coconut Cream (skimmed from the top of a settled can of full-fat coconut milk)
The Protein and Liquids
- 1 lb Chicken Thighs (boneless, skinless, cut into bite-sized pieces)
- 1.5 cups Full-Fat Coconut Milk (the remaining liquid from the can)
- 1/2 cup Chicken Stock (low sodium)
Vegetables and Seasoning
- 4-5 pieces Thai Eggplants (quartered)
- 1/2 cup Bamboo Shoots (sliced, canned and rinsed)
- 1.5 tablespoons Palm Sugar (finely chopped; substitute with brown sugar if unavailable)
- 2 tablespoons Fish Sauce (adjust to taste for saltiness)
- 4 pieces Makrut Lime Leaves (torn to release oils)
The Finish
- 1 cup Thai Basil (fresh leaves only)
- 1 piece Red Spur Chili (sliced diagonally for garnish)
👨🍳 Instructions
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1
Place a large wok or heavy-bottomed pot over medium heat. Do not add oil; instead, add the 1/2 cup of thick coconut cream.
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2
Stir the coconut cream constantly for 3-5 minutes until it reduces, thickens, and the coconut oil begins to separate (look for small glistening beads of oil on the surface).
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3
Add the green curry paste to the cracked coconut cream. Fry the paste for 2 minutes, stirring vigorously, until it becomes incredibly fragrant and the oil turns a bright green.
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4
Add the chicken pieces to the pot. Stir-fry for 3 minutes to coat the meat thoroughly in the paste and sear the outside.
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5
Pour in the remaining coconut milk and the chicken stock. Bring the mixture to a gentle simmer over medium-low heat.
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6
Add the torn makrut lime leaves and the palm sugar. Stir until the sugar has completely dissolved.
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7
Gently drop in the Thai eggplants and bamboo shoots. Simmer for 8-10 minutes until the eggplants are tender but not mushy.
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8
Stir in the fish sauce. Taste the curry; it should be a balance of savory, sweet, and spicy. Add a splash more fish sauce if it needs salt.
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9
Once the chicken is cooked through and the vegetables are soft, turn off the heat.
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10
Immediately fold in the fresh Thai basil leaves. The residual heat will wilt them and release their anise-like aroma without turning them brown.
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11
Transfer to a serving bowl and garnish with the sliced red spur chilies for a beautiful color contrast.
💡 Chef's Tips
Always 'crack' the coconut cream first rather than using vegetable oil; this traditional technique results in a much richer flavor and silkier texture. If you can't find Thai eggplants, Japanese eggplant or even green beans make excellent substitutes. To keep the green color vibrant, avoid overcooking the curry once the paste is fried; excessive boiling can dull the chlorophyll. Adjust the spice level by varying the amount of paste; if it's too spicy, add a little extra coconut milk or a squeeze of lime juice at the end. For a vegan version, substitute the chicken with extra-firm tofu and the fish sauce with high-quality light soy sauce or salt.
🍽️ Serving Suggestions
Serve steaming hot alongside a generous portion of fragrant Jasmine rice to soak up the sauce. Pair with a side of Thai Cucumber Salad (Achat) to provide a cooling, vinegary crunch against the creamy curry. Accompany with a crisp, off-dry Riesling or a cold Thai lager to balance the heat of the green chilies. A side of soft, buttery Roti Canai is perfect for dipping into the excess curry gravy. Finish the meal with fresh mango slices or sticky rice for a traditional Thai experience.