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Thai Green Curry (Kaeng Khiao Wan)

Green curry (kaeng khiao wan) is a pungent and very aromatic Thai curry perfectly combining spicy, salty, sweet and umami flavors.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 people
Course: Main Course
Cuisine: Asian , Thai

Ingredients

Green Curry Paste
  • 12 fresh green hot chilies
  • 3 shallots , sliced
  • 8 cloves garlic , sliced
  • 1 tablespoon finely sliced fresh galangal
  • 1 (2-inch) piece lemongrass , thinly sliced
  • Rind of 1 kaffir lime
  • ½ teaspoon white peppercorns
  • 1 tablespoon coriander seeds , roasted
  • 1 tablespoon cumin seeds , roasted
  • 1 teaspoon salt
  • 1 teaspoon shrimp paste
Thai Green Curry (Kaeng Khiao Wan)
  • 6 tablespoons green curry paste
  • 1 lb chicken breast , sliced
  • 1 cup coconut cream
  • 1 cup coconut milk
  • A few holy basil or Thai basil leaves
  • 2 tablespoons palm sugar
  • 3 tablespoons fish sauce
  • ½ cup bamboo shoots , canned
  • 2 red Thai peppers , thinly sliced
  • 4 kaffir lime leaves , coarsely chopped
  • 2 tablespoons vegetable oil
  • ⅓ cup water

Instructions

Green Curry Paste
    Cup of Yum
  1. Combine the roasted coriander seeds, cumin seeds and peppercorn in a mortar. Pound well for a few minutes until reaching a powder. Transfer to a bowl and set aside.
  2. Pound the green hot chilies and the salt together. Add the remaining ingredients except the shrimp paste and pound until reaching a homogeneous paste.
  3. Add the dry spice mixture and the shrimp paste. Pound until smooth and fine.
Thai Green Curry (Kaeng Khiao Wan)
  1. Add 2 tablespoons of vegetable oil to a wok or large saucepan, then add the green curry paste. Fry for a couple minutes until fragrant.
  2. Add the coconut cream and cook for about 3 minutes, stirring often.
  3. Add the sliced chicken, and fry it in the paste for about 5 minutes. Then add the bamboo shoots, fish sauce, palm sugar, and kaffir lime leaves.
  4. Stir, then add the coconut milk, and the water. Cook for 10 more minutes until the chicken is cooked, then add the basil and stir in.
  5. Serve with white rice or khanom chin (round rice noodles)