Thai Green Curry (Gaeng Keow Wan)
Why this recipe works
- Aromatic base: Briefly cooking the garlic, ginger and green curry paste before adding coconut milk helps release their fragrance and gives the sauce more depth.
- Rich, spoonable sauce: Coconut milk gives the curry body, while the aubergine softens into the sauce and helps make it feel generous without needing a long simmer.
- Balanced finish: Palm sugar rounds out the heat, lime adds brightness, and Thai basil brings a fresh herbal lift at the end.
Get the most out of this recipe
Adjust the heat
- For a gentler curry: Use a milder green curry paste or start with less paste, then adjust once the coconut milk has mellowed the flavour.
- For more heat: Add extra curry paste gradually and let it cook briefly with the aromatics so the flavour stays rounded rather than raw.
- Keep the heat balanced: If the curry tastes too sharp or fiery, a little more palm sugar and lime can help bring the sauce back into balance.
Ingredient notes
- Thai basil: Thai basil has a distinct anise-like aroma and is best stirred in off the heat so it wilts without losing its freshness.
- Check the curry paste: If keeping the dish vegetarian, check the green curry paste label, as some versions contain shrimp paste or fish sauce.
- Aubergine texture: Cut the aubergine into even bite-size pieces so it cooks through at the same rate and becomes tender without collapsing.
Common mistakes
- Boiling the coconut milk: Keep the curry at a gentle simmer once the coconut milk is added; a hard boil can cause the sauce to split.
- Letting the aubergine go too far: Simmer just until the aubergine is tender, as prolonged cooking can make it break down and thicken the sauce too heavily.
- Sauce too thick: If the curry reduces more than expected, loosen it with a splash of water while it simmers so it stays spoonable over rice.
Make-ahead tips
- Keep rice and curry separate: Store the rice separately from the curry so the grains do not absorb too much sauce in the fridge.
- Freeze the curry only: The curry can be frozen without the rice, then defrosted overnight in the fridge before reheating.
- Reheat gently: Warm the curry over low heat until piping hot, adding a splash of water if the coconut sauce has thickened.
Equipment you'll need
Ingredients
Instructions
- Rinse the jasmine rice until the water runs mostly clear. Tip into a saucepan with the water and a pinch of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
- Meanwhile, heat the sunflower oil in a large pot over medium heat. Finely chop the garlic and grate the ginger root, then cook for 30 seconds until fragrant. Stir in the green curry paste and cook for 1 minute to toast it slightly.
- Pour in the coconut milk and 200 ml water, stirring until smooth. Bring to a gentle simmer. Cut the aubergine into bite-size pieces and add to the pot.
- Simmer for 10 to 12 minutes, stirring occasionally, until the aubergine is tender and the sauce has thickened slightly. Add the bamboo shoots and simmer for 3 minutes to heat through. Stir in the palm sugar and the remaining fine sea salt.
- Squeeze in the lime juice, then take the pot off the heat. Tear in the fresh Thai basil and stir through so it wilts in the residual heat. Serve the curry with the rice.
Recipe notes
Tips
- Keep the curry at a gentle simmer once the coconut milk is added; a hard boil can cause it to split.
- If you like a looser sauce for spooning over rice, add a splash more water while the aubergine simmers.
- If serving anyone who is pregnant, elderly, or immunocompromised, ensure the curry is piping hot throughout before serving.
Substitutions
- Replace the aubergine with cauliflower for a lighter, slightly sweeter curry.
- Replace the palm sugar with light brown sugar for a similar balance of sweetness.
- Replace the lime with lemon for a different but still bright citrus finish.
Storage
- Refrigerate up to 3 days
- Cool the curry quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan over low heat until piping hot, adding a splash of water if needed. Freeze the curry (without the rice) for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 3 servings
- Total time: 45min (20min active)
- Difficulty: Medium
- Cuisine: Thai
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