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
- 1
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.
- 2
Prepare the Chicken
Slice the chicken breast into thin strips for quicker cooking.
Cooking
- 3
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.
- 4
Add Curry Paste
Stir in the green curry paste and cook for another 2-3 minutes until fragrant.
- 5
Add Coconut Milk
Pour in the coconut milk and stir well to combine. Bring to a gentle simmer.
- 6
Add Vegetables
Add the chopped vegetables and bamboo shoots to the pan. Cook for about 5-10 minutes until the vegetables are tender.
- 7
Season the Curry
Stir in the fish sauce, sugar, and lime juice. Taste and adjust seasoning as needed.
- 8
Finish with Basil
Add the fresh basil leaves just before serving for an aromatic finish.
