Green Curry (Gweng Khiaw Waan)

/

Ingredients

  • 300g Chicken/Pork/Beef
  • 4 Kaffier Lime Leaves
  • 6 tbsp fish sauce/1 tbsp of salt for non-fish taste
  • 1 tbsp sugar
  • 200g eggplant (any size)
  • 20 Basil leaves
  • 500ml coconut milk
  • 250ml water

Curry Paste

  • 10 Green Chilies
  • 3 Garlic Cloves diced
  • 1 red onion diced
  • 1 tbsp galangal diced
  • 1 tbsp lime rind
  • 1 tbsp lemon grass

Method

  • Use mortar and pestle to crush the lime rind and galangal
  • then add the chili, lemongrass, garlic, and onion and grind until it becomes a paste
  • add 250ml coconut milk to saucepan and bring to a boil
  • add curry paste and stir for 2 min
  • add torn kaffier lime leaves
  • add fish sauce and meat and simmer until meat is cooked
  • add eggplant, 250ml coconut milk and water until eggplant is soft
  • add sweet basil, mix for 1 min
  • serve with rice or fresh large vermicelli noodles

Serves 4-5 People