Since my two month stay in Thailand I've been working on mastering Thai curries. My first time was a bit shaky, but after at least 5 different curries I finally think I've gotten it down. I've been wanting to recreate the gang keow wahn (แกงเขียวหวาน) we ate at The Lemon Tree in Chiang Mai, Thailand. The one thing I'm still missing is locating ma-Keu-uh (มะเขือ), which are tiny ball shaped eggplants. They are slightly more bitter than large eggplants, and are filled with tiny seeds. These little guys are used in soups or spicy papaya salad, and are usually found in Northern Thailand. With my green curry, we use a curry paste from Thailand, but if you want to make your own go right ahead. This is the best recipe I've found on the internet: P-Mala's Recipe. You can find shrimp paste at your local asian market, and I usually find Thai chilies at Whole Foods or Earth Fare. This recipe is only a guideline, I usually add or adjust by taste. You can use any combination of meats and vegetables that you have available.
2 tablespoons green curry paste
1 lb chicken, pork, or beef. (I pre-cook and slice mine)
1 tablespoon palm sugar
1 tablespoon palm oil or any cooking oil available
1 bell pepper (I use yellow to mix up the color scheme)
1 1/2 cups whole green beans (I cook mine in water for about 2 minutes)
1 cup grape tomatoes, halved
3 thai chilies, sliced
1 teaspoon kaffir lime leaves (3-8 leaves)
1 teaspoon lemon grass
2 tablespoons packed thai basil leaves (8-10 leaves) or sometimes I use Cilantro
2 1/2 cans coconut milk
1 cup stock or water
2 cups white rice
- Prepare your curry paste.
- Heat a wok or heavy pot over medium-high heat and add 1/2 cup of the coconut milk. It should be the same consistency of cow’s milk. If it’s a lot thicker, thin it down with water. Wait until it boils and the oil separates. (2 minutes)
- Add all the curry paste, and mix well. Continue stirring for 3 minutes. When the paste dries out a little add cooking oil. Do not let the paste burn.
- When oil rises from the paste add the meat and the rest of the coconut milk. Stir for three minutes.
- Add palm sugar, vegetables (except the tomatoes), stock, and kaffir lime leaves. Bring to a boil.
- Simmer for about 15 minutes until the vegetables are tender, and the meat is hot.
- Add tomatoes and cook for another 2 minutes.
- Serve with a side of rice, and garnish with cilantro or Thai basil.
- You can always add a few drops of fish oil.