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 Pad Prik King: Red Curry & Long Beans Stir-fry

Today I have a recipe for you on how to make stir-fried red curry with long-beans. In Thai this dish is called Thai Pad Prik King (ผัดพริกขิง). It’s also sometimes written as ‘Phat Phrik Khing’. The special feature of this Thai curry is that it is drier than other Thai curries because it contains little or no liquid coconut milk. You can add to this dish any kind of protein source, for example shrimps, chicken, pork or beef but you may also go for a vegetarian alternative and add tofu. However, it is also possible to leave the protein source off completely and only add the green long-beans.

Thai Pad Prik King

Thai red curry with long-beans and pork, Thai Pad Prik King

Thai red curry with long-beans and pork, Thai Pad Prik King

Recently, my Dad prepared Thai red curry at home. We had two variants, one with pork and the other without meat but with some dried pork rind added. This enhances the nice flavour of this dish and makes your red curry even more aromatic. However, I can understand that this may not be everyone’s taste and liking.

Red curry with long green beans, vegetarian version (photo: Sirinya Pakditawan)

Red curry with long green beans, vegetarian version (photo: Sirinya Pakditawan)

Let’s continue with the recipe for the red curry dish! Here are the ingredients that you’ll need for the preparation:

Ingredients for 2 portions:

  • 200g shrimps (or chicken, beef, pork, tofu)
  • 2-3TSP (approx. 40g) Thai red curry paste
  • 60 ml coconut milk (optional)
  • 170- 200g Chinese long beans (or green beans)
  • 50g peppers (or to taste)
  • 2-3 kaffir lime leaves
  • a pint of fish sauce (approx. 28g)
  • 1 TSP granulated sugar or palm sugar (or to taste)
  • 2TSP vegetable oil


Pre-heat your vegetable oil on a medium heat. Then add in the curry paste when the oil gets hot. Mix the red curry paste with the vegetable oil and let it simmer until the curry paste is fragrant. Then add in the coconut milk (optional) and stir really well. Add in the shrimps or the meat or protein source that you prefer. Then add in the long beans that should be cut into 3-4 inch pieces before the shrimps change colour. Add in the sugar and fish sauce and keep on stir-frying. Finally add in the cut into strips peppers and kaffir lime leaves and stir-fry for another few seconds. Well, and you’re done!

You may want to decorate your red Thai curry with some additional strips of kaffir lime leaves so that your dish becomes even more fragrant and yummy.

The following video by Rin Silpachai will demonstrate you how to prepare Thai Pad Prik King with shrimps 🙂

Hope you’ll give this dish a try!

Yours, Sirinya

(all photos in this post are my own, for more information about Thai dishes, check out my Dictionary)


Massaman Curry แกงมัสมั่น

Massaman Curry (also written ‘Matsaman Curry’) is a dish from southern Thailand. Translated literally “Gaeng Massaman” (แกงมัสมั่น) means Muslim curry. In fact, the majority of Thai Muslims live in South Thailand and hence the name of this curry originates from this fact.

The special feature of this curry is that the paste contains cinnamon, cardamom and star anise. Hence, at home when my parents make the Massaman dish we always call it the ‘Christmas Curry’ because of these Christmassy ingredients 🙂 You may also use a few cinnamon sticks and star anise to decorate your Matsaman curry dish so that it looks particularly beautiful and yummy!

Massaman Curry Dish

Homemade Massaman Curry (photo taken by myself)

Homemade Massaman Curry (photo taken by myself)


Well, the main difference between Indian and Thai curries is that the latter is not made with grounded spices but with curry pastes. However, you can buy such curry pastes in every Asian supermarket if you live in a Western country. However, you may also make Massaman curry paste yourself if you prefer. Here is a very comprehensive video by Rin Silpachai on how to make this paste.

Thus, ‘gaeng’ (แกง), ‘Thai curry’, refers to dishes in Thai cuisine that are made with various types of curry paste (เครื่องแกง). The term ‘gaeng’ can also refer to the pastes themselves. A Thai curry dish is usually made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, herbs and aromatic leaves.

You will need the following ingredients for about 2-3 portions:

  • 300g chicken, beef or lamb
  • 200g potatoes
  • 4 small onions
  • approx. 200ml coconut milk
  • 60g roasted peanuts, i.e. about 1 cup of peanuts
  • 2-3 TSP Massaman curry paste, ‘ready to use’ or homemade
  • 2-3 TSP vegetable oil
  • 3 TSP tamarind paste or juice (optional)
  • 1TSP fish sauce
  • 1TSP palm sugar
  • 3-4 Bay leaves (optional)


In a first step, wash and cut the chicken filets (beef or lamb) to bite-size. Cut the potatoes and the onions to bite-size too. Take a large pan and heat the vegetable oil on a middle heath. Then put in the curry paste, mix it with the vegetable oil and let it simmer until the paste begins to develop aroma. Put in half of the coconut milk and mix everything together well. The texture should be creamy. Then put in the chicken filets and let them cook for about 10 minutes. Afterwards, put in the rest of the coconut milk, the potatoes, onions and peanuts. Let it cook for about 15 minutes until the potatoes are done. Finally, season your curry with palm sugar, fish sauce and tamarind paste (or juice).

This curry is traditionally eaten with jasmine rice. And you’re ready to serve!

Hope you very much enjoy this southern Thai dish! If you’re looking for a German version on how to prepare Massaman curry, please check out my partner blog here. For more general information, go to my Thai Food Dictionary

Yours, Sirinya

Thai Phanaeng Curry พะแนง

Phanaeng curry (พะแนง) is a Thai curry that is quite easy to make because you only need few ingredients. What is more, the curry paste (Khrueang Kaeng) consists of dried chilli peppers, lemongrass, galangal, coriander roots and seeds, garlic, cumin seeds, shrimp paste and salt. Sometimes this curry paste also includes peanuts and shallots.

If you live in a Western country, you may buy the curry paste at your local Asian supermarket.

You can prepare this dish with any kind of meat that you prefer (e.g. beef, pork, chicken, shrimp) or if you are a vegetarian or vegan you can take tofu instead. You will further need coconut milk, kaffir lime leaves, palm sugar (or regular brown or white sugar), fish and oyster sauce and your respective curry paste.

Phanaeng Curry


Phaneang Curry only with vegetables (photo: Sirinya Pakditawan)

Phaneang Curry only with vegetables (photo: Sirinya Pakditawan)

Vegetarians and vegans may also want to replace the shrimp paste for Kapi Chae and the fish sauce may be substituted by soy sauce.

thai basilThai basil

Thai Phanaeng curry contains thick, creamy coconut milk and is usually eaten with rice in Thailand.

Here is a list of ingredients that you will need for this dish:

  • 2TSP (Palm) Sugar
  • 1TSP Fish sauce
  • 1TSP Oyster Sauce
  • 2TSP red curry paste
  • 2TSP Vegetable oil
  • 8TSP Coconut milk
  • 500g Meat (eg. chicken, pork, beef, shrimp) or tofu
  • 10Leaves Thai basil
  • 6Leaves kaffir lime
  • 3Chilies

The following video is very comprehensive and easy to follow. Thus, it will show you how to make this curry easily.

Recently, my father prepared this red curry with chicken for me. This is how it looked like:

homemade phanaeng curryphanaeng curryHomemade Thai Phanaeng curry (photo: Sirinya Pakditawan)

In fact, there is very much pepper on top of my curry but this is only for me because I prefer to have some vegetables in my dish 😉 Usually, you only take few pepper to decorate your curry as shown in the photos above.

Hence, have fun trying Thai Phanaeng curry and check out my Thai Food Dictionary for more general information!

Yours, Sirinya