Keaw Warn Dinner Recipe

Prepare coconut and stock

Shake the coconut milk can, pour 240 ml (about 1 cup) of the coconut milk into a measuring cup and reserve the rest. Measure and have chicken stock ready (120 ml).

In a small bowl combine fish sauce, palm sugar and lime juice so they are ready to add later.

Trim and thinly slice chicken thighs against the grain into bite-sized strips. Pat dry lightly with paper towel. If using firmer vegetables (green beans, eggplant), cut and rinse as listed; drain bamboo shoots.

Precook eggplant (optional)

If using larger globe eggplant, to avoid long simmer time, microwave or sauté the eggplant pieces with a pinch of salt for 2–3 minutes until slightly softened, then set aside.

Heat a medium-large wok or heavy skillet over medium heat. Add 1 tbs oil and swirl to coat. Add minced garlic and sliced shallots and sauté 30–45 seconds until fragrant and translucent but not browned.

Add 3 tablespoons green curry paste to the aromatics. Fry the paste in the oil, stirring constantly, for 1–2 minutes until it becomes very fragrant and slightly darkens. This blooms the aromatics and reduces raw paste flavor.

Pour the reserved 240 ml coconut milk into the pan with the paste and stir thoroughly to combine. Bring to a gentle simmer over medium heat.

Stir in the sliced chicken, making sure pieces are coated with curry mixture. Simmer gently for 4–5 minutes, stirring occasionally, until chicken begins to turn opaque.

Add the rest of the coconut milk (approx 160 ml) and the 120 ml chicken stock. Stir in the bamboo shoots, eggplant and green beans. Bring back to a simmer and cook for 6–8 minutes until vegetables are tender and chicken is cooked through (internal temperature 74°C / 165°F).

Add the sliced red bell pepper in the last 2 minutes of cooking so it remains crisp-tender.

Taste the curry and add the fish sauce/palm sugar/lime mixture a little at a time, stirring and tasting, until you reach a balanced salty-sweet-sour flavor. If needed, add up to 1 more tsp fish sauce or a little more sugar or lime to adjust.

Tear in kaffir lime leaves (if using) and stir through. Add the fresh Thai basil and cilantro, stir until basil wilts (about 30 seconds). Remove pan from heat.

Serve the keaw warn (green curry) hot over steamed jasmine rice. Garnish with extra basil leaves, sliced bird's eye chiles if using, and lime wedges on the side.

Leftovers keep covered in the refrigerator for 2–3 days; reheat gently over low heat and add a splash of coconut milk or water if the sauce has thickened.