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Gaeng Keow Wan (แกงเขียวหวาน) – Green Curry with Coconut Milk
More recipes: Thai recipes · Curry recipes · All Asian recipes
Gaeng Keow Wan (แกงเขียวหวาน) – Green Curry with Coconut Milk
Laura Chen
4
15 minutes
25 minutes
650
Thai
Main course
Gaeng keow wan is a Thai green curry with chicken and vegetables in coconut milk. The curry paste brings heat and herbal aromas, and you season the sauce salty and sweet with fish sauce and sugar. Serve it with jasmine rice, basil and lime.
Ingredients
- 2 tbsp green curry paste
- 400 ml coconut milk
- 2 tbsp fish sauce
- 2 chicken breast fillets, cut into strips
- 300 g vegetables of your choice (e.g. bell pepper, zucchini, eggplant)
- 1 tsp sugar
- 1 handful fresh basil
- 1 lime, cut into wedges
- 300 g jasmine rice
Instructions
- Cook the jasmine rice according to the package instructions.
- In a large pot over medium heat, warm the green curry paste and stir it into the coconut milk until well combined.
- Add the chicken strips and cook until done.
- Add the vegetables and fish sauce and simmer for a few minutes, until the vegetables are tender-crisp.
- Sprinkle in the sugar and fresh basil and stir everything well.
- Serve the curry hot with jasmine rice and lime wedges.
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More recipes: Thai recipes · Curry recipes · All Asian recipes