Gaeng Kieow Waan - Thai Green Curry

Green Curry - this is something that I just made some memories with. Every time I see that in a Thai menu, I have invariably skipped it. Probably the colour was not too appealing. However a few months ago had an opportunity to have a taste of it (of course at Saap Thai!!). The colour is just so misleading. This time I attempted a green curry from the scratch.

Things needed for the curry paste:

a) Coriander leaves and stems (Cilantro for those in the US of A) - This is what actually gives the colour to the curry.
b) Lemon Grass
c) Kaffir lime leaves
d) Galanga root
e) Green chillies
f) Garlic

Traditionally you are expected to make a paste out of the above ingredients in a mortar and pestle. Which I did this time. However, at the end I cheated by running it through the blender once to make it a smoother paste.

Other ingredients:

1) Thai egg plant - This is a must to make this authentic. In case you don't...nah...don't bother. :-)
2) Chicken (or any other meat or non-meat chunk)
3) Fish sauce
4) Coconut milk

The method:

1) Sautee the green curry paste in oil for about 3-4 minutes.
2) Add about half a cup (or half of whatever you have) of coconut milk and mix for about a minute.
3) Add chicken (or anything else you need to cook well) and cook for about 5 minutes.
4) Add the egg plant and cook for about 10-15 minutes.
5) Add fish sauce (or salt) to taste.

At first I was not impressed with the flavour so added a little more of:
a) Kaffir leaves
b) Grated galanga root
c) Fish sauce

The Kaffir and Galanga brings out the typical Thai flavours in any curry.

The output:

The looks as I said earlier may not be too appealing - but if you like Thai food...then you must try this.

Enjoy...