Gaengkhiaowaan, or green curry, is one of the most well-known and popular Thai curries in the world. A rich coconut milk-based curry is spicy but not too spicy; it’s sweet, but not too sweet; and the richness of the coconut milk pairs well with the vegetables. The curry takes its name from the green chiles that forms its base, which also contains fresh aromatics, like Thai basil leaves, lemongrass, galangal, garlic, and shallots, along with dried spices and coriander and lime.
INGREDIENTS
For the curry paste
7 shallots, sliced
8 cloves garlic, sliced
2 tbsp coriander roots
Zest from one lime
2 stalks lemongrass, white part only, chopped
6 green bird’s eyes chili
1 tsp coriander seeds
1 tsp cumin seeds
¼ tsp white peppercorn seeds
20 leaves of Thai basil
½ tsp salt
2 slices ginger
2 tbsp olive oil
For pairing
200 g soybean tempeh, cut into 16 pieces
1 small egg plant, cut into 2-inch wedge
3 long beans, cut into 2-inch length
¼ cup red capsicum, cubed
5 small okras
5 baby corn, halved length wise
2 cups water
1 cup coconut milk
2 tsp sugar
2 tbsp vegan “fish” sauce
Handful of fresh Thai basil leaves
1 green chili, sliced
½ tsp salt
HOW TO MAKE GREEN CURRY
1. Heat oil in a pan. Fry tempeh until golden brown. Set aside and drain them.
2. Using the same oil, continue to fry the eggplant for 1-2 minutes. Dish out onto a plate and set aside.
3. Place all the green curry paste ingredients in a blender with 2 tbsp of oil. Blen over high speed into a thick paste. Transfer the paste into a bowl.
4. In a heated pot, add in 2 cups of water along with the paste and coconut milk. Bring it to boil then lower the heat and let it simmer for 5 minutes until thickened.
5. Season with sugar, vegan ‘fish’ sauce and salt.
6. Add in tempeh, eggplant, okra, long beans, red capsicums and baby corn and cook for about 1 minute.
7. Stir in the Thai basil and then give it a quick stir. Ladle the curry into a serving bowl. Garnish with sliced green chillies and serve warm with a bowl of brown rice.
Tips: Recipe could be used with noodles. Just blanch noodles as instructions and top green curry over noodles.
Tips : Add more or less small green chillies to the paste according to preferred spiciness level.
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