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Thai Green Curry Chicken and Vegetables (Gaeng Keow Waan)
Bright and aromatic, Thai green curry, or gaeng keow waan, is brimming with complexly layered tastes and textures. Our version is an adaptation taught to us by home cook and food blogger Rawadee Yenchujit, who incorporates coconut water as well as coconut milk for superlative flavor. Sweet and creamy, but also spicy and herbal, it calls on a bold homemade curry paste that comes together quickly in a blender and can be made ahead, then stored in an airtight container in the refrigerator for up to 24 hours. In addition to pieces of tender chicken, we’ve included carrots and peas (or edamame), but the curry is delicious with any vegetable: Yenchujit prepared it with coconut hearts and tiny, marble-sized Thai eggplants. Fresh makrut lime leaves can be purchased in well-stocked supermarkets alongside the fresh herbs and in certain Asian grocery stores. They add a distinctly sharp, citrusy flavor, but if you can’t find them, don’t worry—the dish is plenty flavorful without. Serve the curry with steamed jasmine rice.
4
Servings
Don’t over-reduce the curry while simmering. Aim for active bubbling across the surface, but lower the heat if the mixture approaches a boil. The ideal texture is brothy yet thick enough to lightly coat a spoon.
45 minutes
For the curry paste:
-
1
lime
Directions
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01To make the curry paste, using a vegetable peeler (preferably a Y-style peeler), remove the zest from the lime in long strips; try to remove only the colored portion of the peel, not the white pith underneath. Squeeze 1 tablespoon juice from the lime and add it to a blender, along with the zest and remaining ingredients. Blend on high, scraping the blender jar as needed, until the paste is as smooth as possible, 2 to 3 minutes; set aside.
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