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Gaeng Keow Wan Recipe

Name: Banana Leaf ATL Thai • Sushi • Bars GAENG KEOW WAN Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 pieces fresh green chilies (Thai bird or serrano); 3 pieces shallots; 4 pieces garlic cloves; 1 stalk lemongrass (white part only), thinly sliced; 1 tbsp fresh galangal (or ginger if unavailable), sliced; 1 tsp kaffir lime zest (or lime zest); 3 tbsp cilantro roots (or stems), chopped; 1 cup cilantro leaves; 1 cup Thai basil leaves; 1 tsp ground coriander; 0.5 tsp ground cumin; 0.25 tsp white pepper or black pepper; 0.5 tsp shrimp paste (optional); 0.5 tsp salt; 1 tsp neutral oil (for blending); 2 tbsp vegetable oil or coconut oil; 3 tbsp homemade green curry paste; 400 ml coconut milk (full fat); 500 g chicken thighs, thinly sliced (or tofu/eggplant for vegetarian); 2 tbsp fish sauce (or soy sauce for vegetarian); 1 tbsp palm sugar or brown sugar; 6 pieces kaffir lime leaves, torn; 200 g Thai eggplants or small globe eggplant, quartered (or regular eggplant); 150 g bamboo shoots (canned, drained); 100 g sugar snap peas or green beans, trimmed; 0.5 cup Thai basil leaves (for finishing); 2 tbsp fresh cilantro (for garnish); 4 pieces lime wedges (to serve)

Inspired by Banana Leaf ATL Thai • Sushi • Bar

Time50m

Serves4

Make Gaeng Keow Wan Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Green Curry Paste

6 pieces fresh green chilies (Thai bird or serrano)

3 pieces shallots

4 pieces Garlic cloves

1 stalk lemongrass (white part only), thinly sliced

1 tbsp fresh galangal (or ginger if unavailable), sliced

1 tsp kaffir lime zest (or lime zest)

3 tbsp cilantro roots (or stems), chopped

1 cup cilantro leaves

1 cup Thai basil leaves

1 tsp Ground coriander

1/2 tsp Ground cumin

1/4 tsp white pepper or black pepper

1/2 tsp shrimp paste (optional)

1/2 tsp Celtic sea salt

1 tsp neutral oil (for blending)

Curry

2 tbsp vegetable oil or coconut oil

3 tbsp homemade green curry paste

1 2/3 cup (400 ml) coconut milk (full fat)

1 1/8 lb (500 g) chicken thighs, thinly sliced (or tofu/eggplant for vegetarian)

2 tbsp fish sauce (or soy sauce for vegetarian)

1 tbsp palm sugar or brown sugar

6 pieces kaffir lime leaves, torn

7.05 oz (200 g) Thai eggplants or small globe eggplant, quartered (or regular eggplant)

5.29 oz (150 g) bamboo shoots (canned, drained)

3 1/2 oz (100 g) sugar snap peas or green beans, trimmed

1/2 cup Thai basil leaves (for finishing)

2 tbsp Fresh cilantro (for garnish)

4 pieces lime wedges (to serve)

Method

Green Curry Paste

Prepare aromatics

Peel the shallots and garlic. Trim the stems of the chilies and remove seeds if you prefer less heat. Slice the white part of the lemongrass thinly and roughly chop galangal. Roughly chop cilantro roots/stems and leaves to help the blender or mortar.

If using a mortar and pestle: pound chilies, shallots, garlic, lemongrass, galangal, cilantro roots, and salt together until a rough paste forms. Add kaffir lime zest, ground coriander, cumin, pepper, shrimp paste (if using) and continue pounding until smooth and aromatic. Stir in cilantro and Thai basil leaves last and pound until combined. If using a blender or food processor: add all ingredients with 1 teaspoon neutral oil and 1–2 tablespoons water and blitz until a smooth paste forms, scraping down sides as needed.

Taste and adjust salt or chilies. The paste can be made ahead and stored covered in the refrigerator for up to 3 days or frozen in portions for up to 3 months.

Curry

Heat vegetable or coconut oil in a wide skillet or wok over medium heat.

Add 3 tablespoons of the green curry paste to the hot oil and fry for 1–2 minutes, stirring constantly, until fragrant and the oil separates slightly from the paste.

Pour in about 150 ml of the coconut milk and stir to loosen the paste, cooking 2–3 minutes until the mixture is slightly thickened and aromatic.

Add the sliced chicken (or tofu/eggplant) and stir to coat with the curry base. Cook for 3–4 minutes until the outside of the chicken turns opaque.

Pour in the remaining coconut milk and bring to a gentle simmer. Add fish sauce (or soy sauce), palm sugar, and torn kaffir lime leaves. Stir to combine.

Add the eggplant and bamboo shoots. Simmer gently for 6–8 minutes, or until the chicken is cooked through and the eggplant is tender.

Stir in sugar snap peas or green beans and cook 1–2 minutes more until bright green but still crisp.

Turn off the heat and stir in Thai basil leaves to wilt, then taste and adjust seasoning with more fish sauce, sugar, or lime if desired.

Ladle the curry into bowls, garnish with fresh cilantro, and serve with lime wedges and steamed jasmine rice.