Green Curry tends to be one of the milder curries of Thai cuisine. The name Gaeng Kiaw Wan literally means ‘sweet green curry’ but if you prefer a spicy curry, simply increase the amount of fresh green Thai chili peppers in the Curry Paste recipe.
This recipe features beef but it could also be prepared with chicken, pork or fishballs. Serve over steamed jasmine rice, accompanied by crispy fried fish, a cooling clear soup (gaeng joot) and Thai chili paste (nam prik) with fresh steamed or raw seasonal vegetables.
400 grams beef (a little less then 1lb.)
1 tbsp cooking oil (corn, safflower or peanut oil, not olive oil)
3 tbsp green curry paste (see our green curry paste recipe or use prepared curry paste)
2 1/2 cups coconut milk (1 1/2 cans Chaokoh brand coconut milk or squeezed out from 400 grams grated fresh coconut)
2 kaffir lime leaves, torn
5-10 small fresh Thai eggplants, quartered
2-3 fresh red spur chilies*, sliced diagonally
1/4 cup sweet basil leaf (optional)
1 1/2 tbsp fish sauce
1 1/2 tsp palm sugar
Sweet basil leaves and red chili slices for garnish
Slice the beef into thin pieces, about about 1/3″ (3 cm) thick.
Saute the green curry paste in oil over medium heat in a wok or saute pan until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.
Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Transfer to a large pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to a boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.