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Authentic Thai Green Curry (Kaeng Khiao Waan)
Green curries can be made with
chicken, fish, prawns or other meats. In
These quantities are for 2 hungry people, so half, double or whatever depending on the number of people you are cooking for.
Curry 250g pork (a fleshy cut with not too much fat) 2 shallots 2 lemon grass sticks 5 garlic cloves Galangal 2 Limes 5 to 10 fresh green bird's eye chilli peppers (depending on how hot you want your curry) Kaffhir lime leaves Fresh coriander Fresh sweet basil 1 teaspoon dried coriander seeds Thai fish sauce 1 teaspoon peppercorns Olive oil Palm sugar 200ml coconut milk
Alternative/Replacemennt Curry Ingredients Pork can be replaced by most meats Shallots can be replaced by 1 medium onion Galangal can be replaced by fresh stem ginger Chilli peppers can be replaced by dried chilli peppers Sweet basil can be replaced by fresh basil leaves plus a little mint Thai fish sauce can be replaced by salt
The lemongrass, galangal, chilli, coriander seeds and lime leaves can be replaced by 2 tablespoons of "Thom Kha" powder which can often be found in oriental supply stores or supermarkets.
The Sweet basil and chilli can be replaced by 1 tablespoon of "Phad Kaprao" powder if found in your supermarket.
Accompaniment Thai or Basmati rice Coconut milk
Preparation in Advance Roughly chop the shallots and garlic cloves and put into a bowl. Bruise the lemon grass by hitting it with the back of a heavy knife then chop roughly and add into the bowl.
Peel and grate the ginger into the bowl. Rip apart the lime leave, grate the zest of a lime, juice 2 limes and add into the bowl along with the roughly chopped chillies.
Add into the mixture a good handful of sweet basil and coriander leaves. Crush the coriander seeds and peppercorns and add in along with 3 tablespoons of fish sauce, 2 teaspoons of sugar and 3 tablespoons of olive oil.
Blend together all of the ingredients into a paste with a stick blender or in a food processor.
Dice the meat into about half inch (1.25cm) cubes. Remove the fat as much as possible. Add the meat into the prepared paste and marinate for at least 2 hours in the refrigerator (4 to 6 hours is best).
Cooking 20 minutes before serving - Either boil the chosen rice until softened in half water half coconut milk, or steam the rice in a steamer.
In a hot wok (or a large frying pan), heat a little vegetable oil. When just smoking, remove the meat from the paste and stir-fry for a few minutes until the meat is well browned. Add into the wok the remaining paste from the bowl and cook until the sauce takes a little colour (about 2 minutes).
Finally, add in the coconut milk, stir well, reduce the heat and allow to bubble away, stirring occasionally, for about 15 to 20 minutes until the meat is cooked through and the sauce has turned a dark rich green/light brownish hue.
Taste and add a little fish sauce or salt if required.
Serving - Serve immediately on a bed of rice or put the rice in a bowl alongside the sauce on a plate. Thai steamed rice is great with this dish but any rice will do just as well in fact.
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this recipe we have used pork. Traditionally served with steamed rice,
this is a very hot and slightly sweet dish that can be found in many provinces
throughout Thailand. If you cannot find the authentic ingredients locally,
then we provide alternative ingredients that can be used in their place.
