Thai Green Curry- Gaeng Khiao Waan- แกงเขียวหวาน

I’ve lately presented a lot of Thai curries: Yellow Curry, Phaneang, Massaman and Red Curry but still Thai Green Curry is missing 😉 Thai Green Curry is called ‘Gaeng Khiao Waan’ (แกงเขียวหวาน) which literally translated means ‘sweet green curry’ although this dish is not particularly sweet. The green curry paste consists mainly of greenish ingredients such as lemongrass, lime peel, coriander root and seeds. Further ingredients are green Thai chillies (Phrik Khi Nu: พริกขี้หนู), garlic, shallots, Siamese ginger root and ‘Kapi’ which is shrimp paste.

Thai Green Curry

Homemade Thai green curry (photo taken by myself)

Homemade Thai green curry (photo taken by myself)

Like the other Thai curries, the green one is also prepared with curry paste and coconut milk. Hence, Thai curries differ from Indian curries which are prepared with grounded spices.

Here are the ingredients you’ll need to cook two portions:

  • 1 1/4 cup of coconut milk (about 300ml)
  • 25g green curry paste (about 1,5 TSP)
  • 1/2 cup of chicken stock
  • 225 g chicken filet or thigh (bone- and skinless), if you use filet you may marinate them adding 2TSP of fish sauce
  • 1 TSP finely chopped palm sugar
  • 1 TSP fish sauce
  • 2 roughly torn kaffir lime leaves
  • 1 cup of cooked bamboo shoots, sliced into bite-sized pieces, optionally you may also take Thai aubergines which are commonly used as an ingredient in this curry
  • 1/2 cup of Thai basil
  • 1/2 spur chilies or ¼ red bell pepper

A vegetarian version of this dish would be to replace the chicken by tofu and the fish sauce by soy sauce or sea salt.

Thai green curry, homemade by myself

Thai green curry with chicken, homemade by myself

If you’re interested in preparing the curry paste yourself, I recommend you check out RinSCookBook. Here is how to prepare the paste:

Preparation of the curry:

You may reduce half of your coconut milk until the oil separates from the milk. However, it is no problem if the coconut milk does not reduce after being heated. This may be the case if you use canned and processed coconut milk. Just continue with the recipe and add your green curry paste in. Le it cook for about 2 minutes until the paste is aromatic and combined with the coconut milk.

Then add the chicken, coat it in the curry paste and add the kaffir lime leaves, chicken stock and the remaining coconut milk. In a further step, add in the palm sugar and about 1/2 TSP of fish sauce. Let everything cook and simmer gently for about 15 minutes until the chicken is cooked. Finally, add the bamboo shoots or aubergines and bring them to a boil. Season your curry with the remaining fish sauce and in a last step stir in Thai basil and chillies or peppers. Serve with jasmine rice and you’re done 🙂

The following video will demonstrate you how to prepare Thai Green Curry with chicken!

Hope you’ll give this dish a try! Have a delicious meal 🙂

Yours, Sirinya

(P.S. Please check out my Thai Food Dictionary for more general information)




Thai Yellow Curry -Gaeng Garee- แกงกะหรี่

Today, I’d like to present you a recipe for Thai Yellow Curry which is called ‘Gaeng Garee’ (แกงกะหรี่) in Thai. It is a common and very popular Thai curry. Outside Thailand, this curry is often referred to as the Thai-Muslim dish ‘Gaeng Garee’. It is interesting to note that in Thai ‘Gaeng’ means ‘curry’ and ‘Garee’ is the term for ‘Indian curry’. Hence, it is a ‘curry-curry’ because it is influenced by the Indian style curry and thus also contains a lot of Indian spices. The special feature of this curry is that it’s richer and creamier than other Thai curries because it is prepared not only with coconut milk but with coconut cream too.

Thai Yellow Curry

Thai yellow curry (photo taken by myself)

‘Gaeng Garee’ (photo taken by myself)

This curry is prepared with yellow curry paste and is thus different from Indian curry which is made with curry powder. ‘Gaeng garee’ paste usually contains spices like cumin, coriander (cilantro), turmeric, garlic, fenugreek, salt, sugar, bay leaf, lemongrass, pepper, ginger, mace and cinnamon. Cumin and turmeric are the characteristic ingredients of this curry in general because they mainly contribute to the yellow colour of the curry 🙂

This dish is often prepared with chicken, duck or shrimps. In addition, some vegetables like potatoes, onions and tomatoes complete this dish. Of course, you may also prepare the curry paste yourself if you like. Here is a recipe for preparing yellow curry paste. However, for the recipe we will take a store-bought paste.

Here is what you need to prepare ‘Gaeng Garee’ with chicken for 2 portions:

  • 3TSP yellow curry paste
  • 2-3 bone-in chicken thighs but you may also take chicken filet if you prefer
  • 1 1/2 cup of coconut milk
  • 150g  waxy potatoes, cut into chunks
  • 1/2 medium onion, cut into strips
  • 1/2 cup of water
  • 1 TSP fish sauce
  • 1/2 TSP palm sugar (or to taste)
  • 1 TSP tamarind juice
  • 1/2 cup cherry tomatoes
  • Jasmine rice for serving

Gaeng garee (photo taken by myself)

Thai yellow curry (photo taken by myself)

Preparation:

The first step is to reduce ¾ cup of coconut milk over medium heat until it gets thick and the coconut oil separates from the rest. Add the curry paste and let it cook for 2-3 minutes on a medium low heat, until the oil starts to separate from the paste. In the next step, add the chicken and coat it in the curry paste.  Then add the remaining coconut milk and about 1/2 cup of water. Stir until everything is mixed together well.  Add 1/2 TSP of fish sauce and 1/2 TSP palm sugar. Then let everything simmer for half an hour.

In the following step, add potatoes, onions, and more water if necessary to keep the potatoes mostly submerged. Let everything simmer for another 15-20 minutes or until the chicken and the potatoes are fully cooked. While the curry cooks, pierce the cherry tomatoes with the tip of a knife to make half-inch incisions.

Finally, when the curry is done, season your dish with the remaining fish sauce, sugar and tamarind juice. In a last step, you put in the pierced cherry tomatoes, turn the heat off and let the residual heat of the curry gently cook the tomatoes for a few minutes before serving. Serve your dish with jasmine rice and you’re done!

The following video by PailinsKitchen will demonstrate you how to prepare Thai yellow curry with chicken 🙂

Hope you’ll give this dish a try! Have a nice Sunday 🙂

Yours, Sirinya

(P.S. Please check out my Thai Food Dictionary for more information)