Gang Keo Wan     

DescriptionClassical Green Curry
Curry TypeUnknown
Time to prepareUnspecified
Time to cookUnspecified
No. of servings4
Ingredients1.1 Green Curry Paste

The quantities given below would be considered very mild in Thailand, but the less experienced curry eater will still find it hot. To make it hot by Thai standards, use about 4 times as much chilli.


2 long green chillies
10 small green chillies
3 t lemon grass
6 t shallots
6 t garlic
1" cube galangal (or 1/2" cube fresh ginger if you cant find
3 coriander roots
1 t coriander seeds
1/2 t cumin
1/2 t white pepper
1 t kaffir lime rind or leaves (or ordinary lime)
2 t shrimp paste
1 t salt

If you want to make it milder, de-seed the chillies.

1.2 Meat Curry Dish


2 T curry paste (more for very advanced eaters)
400ml coconut milk (get a good Thai brand, not Indonesian or Malay)
20 ml vegetable oil
250g (1/2lb) meat (chicken fillet, beef, pork), cut into slices
200ml chicken stock (must be as clear as possible. Home made preferred. Best done by simmering chicken wings, carcase, etc with ginger, then defatting in the usual way.)
1 T white palm sugar
2 T fish sauce (a little less if you want to reduce salt taste)
1/2 cup French/green beans cut into 2 cm pieces
1/2 cup (15 - 20 leaves) Thai basil
3 or 4 Kaffir lime leaves (remove stems and dice finely)
some (a handful) miniature egg plant. These are small green things roughly the size of acorns.
Instructions1.1 Green Curry Paste

Chop up fresh herbs (quantities are for chopped amounts), then grind, starting with hard dry ingredients and moving on to leafy, soft ingredients, adding the shrimp paste and shallots last. Best done with mortar and pestle, but a small food processor is OK.

1.2 Meat Curry Dish

Heat oil and saute paste until fragrant. Start with hot oil then
turn down and saute gently until just done.

Add coconut milk in three stages. (Hint: dont shake the tin before opening. The thick cream at the top mixes more easily with the thick paste and prevents lumps.) Start with some of the cream. Stir and bring each stage to the boil. Turn to high heat and, when boiling, add chicken stock.

Add meat and boil (simmer) for 5 minutes for chicken - slightly longer for other meats.

Add palm sugar, fish sauce, french beans, other ingredients except basil and cook until vegetables are just cooked.

Add the basil and stir for 30 secs.

Serve with lots of steamed rice.

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Death by Curry