Spicy & Fragrant Thai Green Curry (Gang Kiew Wan), a favorite all over the world belong to Thai cuisine and tastes great along with Steamed Rice. Here is how to make it.
Here are some more Thai Recipes, that you can make for your weekend brunch – Thai Pineapple Fried Rice, Pad Thai Noodles, Thai Red Chicken Curry, Thai Basil Chicken, and Thai Watermelon Salad.
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About This Recipe
This Green Thai Curry is a mouth-watering Coconut based curry that gets its flavor from Green Curry Paste, Thai Basil and Kaffir Lime Leaves and is loaded with vegetables.
The base of this curry has coconut milk, which makes it even more delicious and gives it that perfect Thai flavor.
Whenever you are making this curry, just make sure you pick up fresh Thai Basil and Kaffir Lime leaves, as it makes it more aromatic and delicious. A few fresh red chilies are added that gives this curry that perfect level of spiciness.
This full of flavor curry is apt if you are looking for an easy everyday Thai Curry that gets ready in under 20 minutes.
It is so popular that you will definitely find this Curry on the menu of almost every Thai restaurant all over the world.
This curry is,
- Vegetarian
- Addictive
- Easy to make
- A 20-minute affair
- Loaded with vegetables
- Apt for everyday meals
- Full of flavor from Thai Basil and Kaffir Lime Leaves
Ingredients
Vegetables – Here, we have added Red Bell Peppers, Yellow Bell Pepper, Mushrooms and Baby Corn, but you can add more vegetables of your choice. It can be made nonvegetarian too.
Kaffir Lime Leaves and Thai Basil – These two ingredients are a must in Green Curry, as it gives that original touch and also makes this curry flavorful. Thai basil tastes like Italian basil with a slightly more aniseedy flavor.
Coconut Milk – The curry has the richness of coconut milk. Best is to use freshly made coconut milk but you can definitely used canned too.
Green Curry Paste – This curry uses a special curry paste, which can be easily made at home and stored beforehand. But if you are short on time, you can use the store-bought one too.
Vegetable Stock – Vegetable Stock adds a great taste to this curry along with coconut milk. If you do not have vegetable stock, you can use water too.
Other Ingredients – We will also need garlic, lemon juice, oil, fish sauce, brown sugar, salt, and red chilies.
Step By Step Recipe
Heat oil in a pan.
Add garlic and fry for a few seconds.
Add green curry paste and fry for a minute.
Now add mushroom, baby corn, bell pepper and fry for another minute.
Add kaffir lime leaves, vegetable stock, fish sauce, brown sugar, lemon juice, and salt and cover the pan and cook it on a low heat for 10-12 minutes.
Add coconut milk and Thai basil and cook for another 2-3 minutes.
Garnish with fresh coriander and red chilli. Serve hot with steamed rice.
Frequently Asked Questions
There are many Thai Green Curry paste available in the market, so if you are in a hurry you can always use these pastes. But, a fresh homemade curry paste has its own charm.
The freshness, aroma, and taste which you will get from the homemade paste, you will not get from per packed ones.
For Green Curry Paste, you need ingredients such as coriander seeds, cumin seeds, black peppercorns, shallots, garlic, coriander roots, coriander leaves, red chilies, galangal/ginger, lemongrass, kaffir lime, Thai basil leaves, fish sauce, salt, and oil.
Dry roast the coriander seeds, cumin seeds, and black peppercorns before you add it with other ingredients to make a paste.
Next, add all the ingredients in a mortar pestle or a food processor to make a coarse paste. Once ready, take out in an airtight container and use the required amount while making the Green Thai Curry. Check out the detailed Thai Green Curry Paste Recipe.
If you want to make this in a slow cooker, then add all the ingredients except oil in the slow cooker and mix everything properly. Cook on high for about 2 to 3 hours or cook on low for about 4 to 5 hours.
Also cooking in the slow cooker always brings out more flavor and has this immensely delicious taste.
To make the vegetarian Curry, you can use vegetables such as Red Bell Pepper, Yellow Bell Pepper, Eggplant, Carrot, Baby Corn, Sweet Potato, Snow Peas, Zucchini, Mushrooms, Broccoli, Cauliflower, Asparagus, Spinach, etc. You can also add in Tofu for extra protein.
So load up your curry with as many vegetables you can, as it is a great way to feed these vegetables to your kids too.
You can add in Chicken, Shrimp/Prawns, Pork, Beef or Salmon along with your veggies. You can also substitute it with any Sea Food of your choice, and serve it for your weeknight dinners.
To make it vegan, you can use light soy sauce instead of fish sauce. Other ingredients used in this Thai Curry are vegan.
Storage Suggestion
This Green Thai Curry will last in the fridge for about 3-4 days in an airtight container. It is not advisable to freeze it, as it will split because of coconut milk while you thaw the same for reheating.
Serving Suggestions
This spicy Thai Green Chicken Curry is rich in flavor and taste on its own, therefore serve it along with something which is simple and soaks up the flavor of this curry. You can serve it along with Jasmine Rice which has a beautiful aroma of its own and tastes delicious when served with Thai Chicken Curry.
You can serve it along with White Steamed Rice or Brown Rice. If you want to avoid Rice, serve the Thai Green Chicken Curry on its own with a side of fresh salad.
For a healthy option, you can also serve it with Cauliflower Rice, Quinoa or Couscous.
Recipe Card
Thai Green Curry Recipe
Ingredients
- 2 tbsp Vegetable oil
- 1 tsp Garlic (Chopped)
- 2 tbsp Green curry paste
- 1 cup Mushrooms (Chopped or sliced)
- ½ cup Baby Corns
- ½ cup Red Bell Pepper (Sliced)
- ½ cup Yellow Bell Pepper (Sliced)
- 1 tsp Kaffir lime leaves (Chopped)
- 1 cup Vegetable stock
- 2 tsp Fish sauce
- 2 tsp Brown sugar
- 2 tsp Lemon juice
- Salt to taste
- 1 tbsp Thai basil (Chopped)
- 1 tbsp Fresh coriander (Chopped)
- 1 tsp Red chili (Chopped)
- 1 cup Coconut milk
Instructions
- Heat oil in a pan.
- Add garlic and fry for a few seconds.
- Add green curry paste and fry for a minute.
- Add mushroom, baby corn and bell pepper and fry for another minute.
- Add kaffir lime leaves, vegetable stock, fish sauce, brown sugar, lemon juice and salt and cover the pan and cook it on a low heat for 10-12 minutes.
- Add coconut milk and Thai basil and cook for another 2-3 minutes.
- Garnish with fresh coriander and red chilli.
- Serve hot with steamed rice.
