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Green curry with rice
Also known as แกงเขียวหวาน · gaeng keow wan · thai green curry · kaeng khiao wan
Coconut milk loosened with green chilli paste, basil and aubergine. Sweet and fragrant, and usually hotter than it first tastes.
Typical serving
600 kcal
usually 470–760 kcal
 Protein | 26 g |
|---|---|
 Carbs | 66 g |
 Fat | 26 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 300gchicken thighs, boneless
- 150gjasmine rice
- 400mlcoconut milk
- 3 tbspgreen curry paste
- 1aubergine
- 1 handfulThai basil
- 1 tbspfish sauce
- 1 tsppalm sugar
Method
4 steps
boil · 15m walk awayRice on, lid, lowest heat.
fry · 7mOnly the thick cream from the top of the tin into the pan, and the paste fried in it until the oil splits out and it smells of everything at once. Never dump the whole tin in at the start.
simmer · 14mChicken sealed in the paste, the rest of the coconut milk in, aubergine after.
finish · 2mFish sauce and sugar to balance, basil torn in off the heat so it wilts rather than stews.
Worth knowing
Green curry is generally the hottest of the Thai curries. The colour comes from fresh green chillies rather than the dried red ones used elsewhere.
More from the South East Asian kitchen
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