Geang Kiew Wan Gai
Most commonly found in the south, Geang Kiew Wan Gai or Thai green curry is spicy and coconut cream base, and Mekong speciality chef Atita Tuparsa shares her secret recipe for it.
Ingredients
10g green curry paste
10g green pepper
5g coriander root
10g galangal
10g lemon grass
20g shallots
10g garlic
5g bird’s eye chilli
1 kaffir lime zest
5g shrimp paste
2g salt & white pepper
1 kaffir lime leaves
5g coriander powder
4g cumin powder
1.5ltr coconut milk
50ml Thai fish sauce
40g palm sugar
180g chicken breast
30g round eggplants
1 spring of sweet basil
1 red chilli (large)
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Method
In a mortar, make a fresh curry paste with green pepper, coriander root, galangal, lemongrass, shallot, small Thai garlic, bird’s eye chili, kaffir lime zest, shrimp paste, white pepper and salt.
Over medium flame, heat the oil and add green curry paste, kaffir lime leaves and all the spices. Stir for two minutes.
Add fresh curry paste and slowly add the coconut milk while stirring; continue stirring for at least five minutes.
Season with the fish sauce and palm sugar.
Add the sliced chicken and eggplants, and let it cook for three minutes. Stir continuously.
To control the texture of the curry sauces, continuously and gradually add chicken stock while cooking.
When the chicken is fully cooked, add chillies and sweet basil, and then transfer to a serving bowl or curry pot.
Garnish with coconut cream, basil leaves and sliced red chilli.
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