Green Curry (Ghang Kheow Wan) Recipe
Make Green Curry (ghang Kheow Wan) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Protein
Curry Paste
Coconut Milk
Seasoning
Method
Preparation
Prepare the Vegetables
Wash and chop the green bell pepper, zucchini, and Thai eggplant into bite-sized pieces. Drain the bamboo shoots and set aside.
Prepare the Chicken
Slice the chicken breast into thin strips for quicker cooking.
Cooking
Cook the Chicken
In a large pan or wok, heat a tablespoon of oil over medium heat. Add the sliced chicken breast and cook until it's no longer pink, about 5-7 minutes.
Add Curry Paste
Stir in the green curry paste and cook for another 2-3 minutes until fragrant.
Add Coconut Milk
Pour in the coconut milk and stir well to combine. Bring to a gentle simmer.
Add Vegetables
Add the chopped vegetables and bamboo shoots to the pan. Cook for about 5-10 minutes until the vegetables are tender.
Season the Curry
Stir in the fish sauce, sugar, and lime juice. Taste and adjust seasoning as needed.
Finish with Basil
Add the fresh basil leaves just before serving for an aromatic finish.