Gaeng Keo (Green Curry)
Thai Green Curry
Recipe by Lata Anand of Santa Clara, US
Keo means green and Gaeng means curry. Typically, green curry is hotter than red and yellow versions
Ingredients
non vegetarian
4 servings
- 1 tbsp. Green curry paste
- 1 1/2 cups Coconut milk
- 8 oz. Chicken breast (sliced)
- 1 tbsp. Fish sauce
- 1 tsp. Brown or regular sugar
- 1 cup Thai or Chinese egg plants (Brinjal)
- 4-5 Kafir lime leaves
- 7-8 Basil leaves
- 4 Thai red Chilies (whole)
- 1 Capsicum (Bell Pepper) (finely julliened)
- ¼ cup Bamboo shoots (julliened)
- 2 tsp. Peanut butter (optional)
Directions
- Heat sauce pan over medium heat. Add coconut cream (cream usually floats on top of the can), green curry paste, and peanut butter
- Stir until you see the oil separating.
- Add chicken breast and egg plants, cook until chicken and eggplants are almost done.
- Add bamboo shoot, red chill, fish sauce, sugar, basil and kafir lime leaves.
- Continue cooking for about 2-3 minutes before removing from heat.
- Serve with sweet rice or regular rice. Jasmine rice goes best with this curry.