Thai Green Curry | Gang Keo Wan
Typically gang keo wan (Thai green curry) is prepared with beef, though chicken, pork, or fish can be substituted. This dish also lends itself well to vegetarians, who may add different vegetables, such as carrot or zucchini. As a mild curry, the level of spiciness can be adjusted up or down to taste.
Ingredients
- Beef 400 g (around 1lb)
- Green Curry Paste 3 tbsp
- Coconut Milk 2 ½ cups
- Thai Eggplants 5 quartered
- Red Spur Chilies 2-3 sliced diagonally
- Kaffir Lime Leaves 2 torn
- Sweet Basil Leaf ¼ cup (optional)
- Fish or Soy Sauce 1 ½ tbsp
- Palm Sugar 1 ½ tsp
- Cooking Oil 1 tbsp (corn
- safflower
- or peanut oil)
- Sweet Basil Leaves and Red chili slices for garnish.
Instructions
1. Prepare beef by slicing into strips around 1/3” (3cm) in width.
2. Over medium heat, sauté green curry paste in oil until fragrant.
3. Reduce heat and gradually add 1 ½ cups coconut milk until green oil appears.
4. Add beef and kaffir lime leaves, cooking for 3 minutes or until beef is cooked.
5. Transfer to a pot and gradual bring to a boil with remaining coconut milk, palm sugar, and fish sauce.
6. Once boiling add eggplants and cook until tender.
7. Once eggplants are cooked, turn off heat and add sweet basil and red chilies.
Thai green curry 