Thai Green Curry

Mouthwatering, but hot & spicy: the green Thai curry – Kaeng khiew wan.
The green Thai coconut curry is considered as the hottest Thai curry,
except the hellish curries from South Thailand
and the reason for this are the fresh green Thai chilli used for the curry paste.
The translation for “Gaeng khiew wan” is like “green, sweet curry”.

© The Foodist
Image: Thai Green Curry

Recipe: Green Thai Curry
Ingredients for 2 persons:
1 package green currypaste
or 3-4 tablespoons selfmade green curry paste
250 ml coconut milk
approx. 250 gr meat (pork, beef), poultry, fish or seafood in strips or cubes
1-2 kaffir lime leaves
3-4 Thai aubergine/Thai eggplant (Makeur), quartered
6-8 small Thai aubergine/Thai eggplant (Makeur puang)
salt or fish sauce
sugar or palmsugar to season
1-2 stacks fresh sweet Thai basil Horapa
1 red chili pepper to garnish
optional: 2-3 teaspoons of thick coconut cream

Preparation:
Heat up the coconutmilk in a pot, then add the green currypaste and let it simmer for about 5 minutes, stir well. Add kaffir lime leaves and the meat and let it simmer until done. Add theThai aubergines/Thai eggplants and let it cook a few more minutes. Season the green curry with salt or fishsauce and sugar or palmsuger. Give horapa leaves(sweet Thai basil) in the whole or roughly chopped over the Curry and garnish with strips of a red chillipepper. Who wants, gives a few tablespoons thick coconut cream on top. With the green Thai curry one serves, as with the most Thai dishes,
steamed jasmin rice (fragrant rice from Thailand)