Classic Thai Green Curry (Gaeng Keaw Waan)
My mother's real classic Thai green curry recipe. This is arguably the most popular Thai curry outside of Thailand.
Servings 2 people
Calories 461kcal
Ingredients
- 300 g beef shin, thinly sliced
- 1 tsp fish sauce
- 2 tbsp green curry paste
- 450 mL coconut milk
- 50 g pea eggplant
- 50 g Thai eggplant
- 25 g fingerroot
- 2 tbsp sugar
- 1 tsp fish sauce
- 2 sprigs sweet basil
Instructions
- Add 1 tsp of fish sauce to the sliced beef shin and set aside.
- In the hot pan, add the curry paste and about 2 tbsp of the coconut milk. Sautee to release the aroma of the herbs for about 5 minutes, until the coconut milk starts to split.
- Add the sliced beef shin, and fry until it's cooked. Then add the rest of the coconut milk.
- Turn the heat down and let the curry simmer for about 35 minutes. Then add the pea eggplants, Thai eggplants and sliced fingerroot. Let it cook for another 15 minutes.
- Taste and season the curry, the amount of sugar and fish sauce is the recommended amount for the brand of curry paste I used. But always taste yours before you start seasoning it!
- Before you serve, pick the leaves of sweet basil into the curry and let the residual heat do the job.