Thai green curry or kaeng khiao wan is one of the most aromatic curries in Southeast Asia, made with a fresh paste of green chili peppers, galangal, lemongrass and kaffir lime leaves. Its origin dates back to the royal cuisine of the Ayutthaya period where palace cooks perfected the balance between spicy, sweet, salty and sour.Served in bowl format over jasmine rice, it is the most popular street food in Bangkok and Chiang Mai.
Thai
Thai Curry Bowl
Bowl Thai Curry from Thailand: traditional step-by-step recipe, with chef tips and clear times.
- thailand
- Main course
- Gluten-free
- High protein
- easy
15 min
Tiempo de Preparación
2
Servings
Nutrición por ración
- Calories 510 kcal
- Protein 28 g
- Fiber 4 g
- Carbohydrates 48 g
- Fat 22 g
- Sodium 720 mg
Story behind the dish
Preparation
Bowl Thai Curry is a Thai preparation with easy difficulty. Reserve about 35 minutes in total (15 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g of cooked jasmine rice.
- Have ready: 250 g of chicken breast in strips.
- Have ready: 400 ml of coconut milk.
- Have ready: 2 tablespoons of Thai green curry paste.
- Have ready: 100 g of Thai eggplant, cubed.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat a tablespoon of the thick coconut milk cream in a…
Heat a tablespoon of the thick coconut milk cream in a wok and fry the curry paste for 2 minutes until intensely fragrant. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Add the chicken in strips and cook for 3 minutes until sealed.
Add the chicken strips and cook for 3 minutes until seared, adding the hard vegetables first.
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Pour the rest of the coconut milk
Pour in the rest of the coconut milk, fish sauce and palm sugar, cook over medium heat for 10 minutes.
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Add the Thai basil leaves in the last seconds of…
Add the Thai basil leaves in the last seconds of cooking so that they release aroma without wilting.
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Serve the curry over freshly made jasmine rice in a large bowl.
Serve the curry over freshly made jasmine rice in a large bowl.
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Garnish with fresh cut chili
Garnish with fresh cut chili, cilantro and a splash of lime juice.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegan version with tofu and seasonal vegetables.
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