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Oliver · the Okanagan
Nearest city · Kelowna Change
Green Curry (Gaeng Keow Wan)
Thai · Central Thailand

Green Curry (Gaeng Keow Wan)

A curry of central Thai origin, pale green from the fresh green chillies and aromatic herbs of its paste, characteristically rich from coconut cream, and balanced at the sweet end of the Thai curry spectrum — its name (keow wan) means 'sweet green'. Green curry is the Thai preparation most widely known outside Thailand and the one most frequently produced incorrectly outside Thailand: too thick, too sweet, the paste commercial and flat, the characteristic fresh green aromatic of the correct preparation entirely absent. The green curry of the classical Thai table is vivid in colour, fragrant with lemongrass and galangal and fresh chilli, and sweet only as a background note behind the primary aromatics.

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Serves4
Total30 min
Within reach0of 7 in Oliver

Seven not yet within reach.

How the 7 are reached
Not yet within reach
7 · coconut milk, green curry paste, long beans, kaffir lime leaves, palm sugar, vegetable oil, thai basil
Cook
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I

The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

400 ml
coconut milk
full-fat
Origin · Sri Lankan coconut (Coconut Research Institute of Sri Lanka), Sri LankaNot yet within reach of Oliver · each reach is counted
3 tablespoons
green curry paste
store-bought or house-made
Not yet within reach of Oliver · each reach is counted
300 g
boneless chicken thighs
cut 2 cm cubes
Your own market
100 g
Thai eggplant
halved
Your own market
75 g
long beans
cut 3 cm lengths
Not yet within reach of Oliver · each reach is counted
3
kaffir lime leaves
torn
Not yet within reach of Oliver · each reach is counted
15 ml
fish sauce
nam pla
Your own market
10 ml
palm sugar
Origin · IndonesiaNot yet within reach of Oliver · each reach is counted
2 tablespoons
vegetable oil
Not yet within reach of Oliver · each reach is counted
2–3
Thai bird's eye chilies
whole, for heat
Your own market
10 g
Thai basil
whole leaves
Origin · New ZealandNot yet within reach of Oliver · each reach is counted
Salt
to taste
Your own market

Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.

The larder of Oliver →
II

The Method

1
Heat oil in wok over medium-high heat; add green curry paste and toast 2 minutes, stirring, until fragrant and darkened.
From the canon — The green of this paste is not from vegetables — it is from fresh chillies, specifically the small, intensely hot green bird's eye chilli (prik kee nuu) and … Green Curry Paste (Krung Gaeng Khiew Wan) →
2
Pour in 100 ml coconut milk; stir to form smooth paste, simmering 1 minute.
From the canon — Fresh coconut milk — extracted from freshly grated coconut flesh rather than purchased in a can — and the technique of 'cracking' it: heating the thick, fat-… Coconut Milk: Cracking, Frying, Reducing →
3
Add chicken cubes; stir constantly 3 minutes until coated and beginning to firm.
4
Pour in remaining 300 ml coconut milk; add Thai eggplant, long beans, kaffir lime leaves, and whole chilies; bring to gentle simmer.
5
Reduce heat to low; simmer uncovered 12 minutes until chicken is cooked through and vegetables are tender.
6
Stir in fish sauce and palm sugar; adjust seasoning with salt.
From the canon — Fish sauce — nam pla — is the universal salt of the Thai kitchen. Fish Sauce (Nam Pla): Selection and Use →
7
Remove from heat; fold in Thai basil leaves.
8
Transfer to serving bowl; remove whole chilies if less heat desired; serve with steamed jasmine rice.
From the canon — Thai jasmine rice — khao hom mali (fragrant jasmine rice) — cooked by the absorption method: precisely measured rice washed to remove surface starch, combine… Jasmine Rice (Khao Hom Mali): The Absorption Method →
III

Sensory Tests

◇Where it lives or dies. The moment where green curry lives or dies is the paste bloom. When the paste hits the separated coconut oil, it sizzles loudly and begins to release its volatile aromatic compounds — you will smell the galangal, the lemongrass, the shrimp paste, in sequence. This aromatic bloom tells you the paste is cooking correctly. Stir continuously and reduce the heat if the paste begins to brown rather than fry — browning changes the flavour from fresh and bright to cooked and muted.
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The dishes this one teaches you, across the cuisines — on every recipe.
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V

What to Pour

Pouring for Japan ·

The pairing
Ancient Lakes of Columbia Valley Riesling
Ancient Lakes Vineyard — Cave B · Ancient Lakes
Not yet stocked in Japan
Wine
From Japan

Nothing from Japan holds against this yet.

Without alcohol
Matcha — Culinary Grade Matcha
Aiya (AIYA SINCE 1888)
Not yet stocked in Japan
Tea

Why each one works is part of membership — Enter · from $49 a year →

The whole pairing
Pillar VI
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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The working kitchen
Cost this recipe
Part of The Profession · ingredient costs and your margin
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HACCP brief
Part of The Profession · the food-safety plan
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