Thailand's hottest curry, sweetened with coconut.
History
Thai green curry was made in the early 20th century in central Thailand, probably under Chinese influence. The name 'keow wan' means sweet green. Fresh green chillies give its colour.
Why it exists
Coconut milk and sweet basil cool the heat of green chillies.
Ingredients
- Green chillies
- Coconut milk
- Chicken
- Thai aubergine
- Basil
- Fish sauce
- Palm sugar
- Lemongrass
- Galangal
How it's made
- Pound green chillies, lemongrass, galangal and shrimp paste into a paste
- Fry paste in coconut cream until fragrant
- Add chicken and remaining coconut milk
- Add aubergines and simmer
- Season and finish with basil
how to eat it
Serve & eat
With jasmine rice.
Ratings & notes
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