Gaeng Khiao Wan Recipe
GREEN CURRY in coconut milk with bamboo shoots, zucchini, and Thai basil.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Slice the zucchini into thin rounds and drain the bamboo shoots. Set aside.
- 2
Cook the Curry Paste
In a large pot, heat the vegetable oil over medium heat. Add the green curry paste and sauté for about 2 minutes until fragrant.
- 3
Add Coconut Milk
Slowly pour in the coconut milk, stirring to combine with the curry paste.
- 4
Add Vegetables
Add the bamboo shoots and zucchini to the pot. Stir well and let it simmer for about 5-7 minutes until the zucchini is tender.
- 5
Season the Curry
Add sugar, soy sauce, and salt to taste. Stir well and cook for an additional 2 minutes.
- 6
Add Thai Basil
Finally, add the Thai basil leaves and stir gently. Remove from heat.
- 7
Serve
Serve the green curry hot with steamed rice.
