Thai Green Curry, or Kaeng Khiao Wan, as the world-famous dish, is called in Thai.
“Kaeng Khiao Wan” literally translates to “sweet green curry” in Thai.
The exact origins of the dish need to be clarified. Still, it is believed to have been created in the late 19th century during King Rama V.
At that time, Thai cuisine was heavily influenced by Chinese and Indian cuisine. Therefore, the green curry paste was likely inspired by Indian curries made with green chilies and herbs.
The dish was initially made with freshwater fish, which was abundant in the rivers and canals of Central Thailand. Still, it evolved to include chicken, pork, and beef over time.
The green color of the curry comes from the use of fresh green chilies, coriander, and kaffir lime leaves, which are ground into a paste with other aromatics like lemongrass, galangal, and shrimp paste.
Today, Kaeng Khiao Wan is one of the most popular Thai dishes in Thailand and worldwide, often served with rice or noodles.
I have used chicken breast pieces in this version of Thai Green Curry, but you can also use pork or beef.
You can also use almost any kind of vegetable you like. For example, the Thai eggplant is the only original vegetable used in Kaeng Chiao wan.
Still, you can use another type of eggplant if you are looking for it where you are shopping.
You can regulate how spicy you want the dish by adding more or less of the green chili paste. Add more coconut milk if you add too much, and it gets too hot.
You can serve it with rice, which is the Thai version. But you can also do it with potatoes or pasta on the side.
Thai Green Curry is easy to make and a delicious dish, definitely one of my favorites.
Thai Green Curry or Kaeng Khiao wan
- 500 grams Chicken breast
- 500 ml Coconut milk fresh or preserved
- 2 pieces Chilli one green and one red
- 1 tbsp Green chilli paste
- 3 stems Thai sweet basil or normal basil
- 1 stem Kaffir lime leaf
- 6 pieces Baby corn
- 6 pieces Thai egg plant
- 1/2 piece Cauliflower
- 2 tsp Salt
- 1 tsp Sugar
- 250 ml Soup stock You can use a bouillon cube if you do not have 8-12 hours to make the perfect soup stock.
- Clean the chicken breast and cut it into square pieces.
- You can use fresh or preserved coconut milk.
- Prepare the green chilli paste.
- Prepare the big chilies
- The chilies are both used for taste and also to garnish the dish. So cut the chillies both in slices and in long thin strips. After cutting the chilies place them in iced water until you have to use them. In that way they will stay crisp.
- Prepare the basil
- Pull the leaves off the stems of the Thai sweet basil, and arrange them on a small plate, so they are easy to use.
- Prepare kaffir lime leaves
- Do the same with the kaffir lime leaves.
- Prepare baby corn
- Cut the baby corn into small oblong pieces.
- Prepare Thai eggplant
- Cut the Thai egg plant in 4 as shown in the picture. Place the pieces in a bowl full of water until you use them. If they are not placed in water they will turn black.
- Prepare cauliflower
- Break the cauliflower head into small pieces.
- Arrange all the ingredience, so the are easy to get when you need them.
- Heat the frying pan and pour in half of the coconut milk.
- When the coconut milk starts to boil add the green curry paste. Start adding a little in order not to get too spicy.
- Then add the chicken.
- Let the chicken simmer until it is well done and add the last of the coconut milk.
- Then add the Thai eggplant, and stir until it is cooked.
- Add the cauliflower.
- Add the baby corn.
- Add the Kaffir lime leaves.
- Add the Thai sweet basil, keep a little of the leaves for garnish. Stir it for 3-4 minutes. If the curry is too dry add some of the soup stock/water. You can also add soup stock/bouillon cube to get more taste.You can adjust the thickness of the curry by boiling it down. If you want the curry more spicy add some more curry pase. Season with salt and sugar.
- Pour it into a bowl for serving.
- Arrange the Chillies and some of the Thai sweet basil leaves on the top.