✦ The Story

A Bowl of Living Colour

Thai Green Curry — or Gaeng Keow Wan — is one of Thailand's most celebrated dishes, beloved for its electric green hue and the intoxicating perfume of fresh aromatics. Unlike its red counterpart, green curry derives its colour and heat from fresh green chillies blended with lemongrass, galangal, kaffir lime zest, and fragrant Thai basil.

The secret to an exceptional green curry lies in blooming the paste in hot coconut cream before adding the remaining liquid — a technique that coaxes out the fat-soluble aromatics and creates a sauce of extraordinary depth. Use the best-quality coconut milk you can find, and don't rush the simmer.

This recipe is adaptable: chicken thighs are the classic choice, but tofu, prawns, or mixed vegetables work beautifully. Serve over fragrant jasmine rice with a wedge of lime and extra Thai basil scattered on top.

✦ Method

Step-by-Step Instructions

1. 1

   Prepare your aromatics. Bruise the lemongrass stalks with the back of a knife and tie them into a knot. Tear the kaffir lime leaves in half to release their oils. Slice the green chillies on the diagonal. Set everything aside within easy reach of the wok.

2. 2

   Bloom the curry paste. Heat coconut oil in a large wok or heavy-based pan over medium-high heat until shimmering. Add the green curry paste and fry, stirring constantly, for 2–3 minutes until deeply fragrant and the paste begins to darken slightly at the edges.

3. 3

   Build the sauce base. Pour in half the coconut milk (approximately 200 ml) and stir vigorously to combine with the paste. Add the lemongrass knots and kaffir lime leaves. Bring to a gentle simmer and cook for 3 minutes, allowing the aromatics to infuse.

4. 4

   Cook the protein. Add the chicken thighs (cut into bite-sized pieces) or tofu cubes to the pan. Stir to coat in the sauce and cook for 8–10 minutes, turning occasionally, until the chicken is cooked through with no pink remaining, or the tofu is golden and warmed through.

5. 5

   Season and finish the sauce. Pour in the remaining coconut milk, fish sauce, and palm sugar. Stir well and taste — adjust the balance of salty (fish sauce), sweet (palm sugar), and heat (extra chilli) to your preference. Simmer gently for a further 5 minutes.

6. 6

   Add the vegetables. Stir in the sliced zucchini and cook for 2 minutes until just tender but still vibrant. Add the baby spinach and fold through until wilted, about 30 seconds. Remove the lemongrass stalks.

7. 7

   Finish and serve. Remove from heat and scatter over the fresh Thai basil leaves and sliced green chillies. Serve immediately over steamed jasmine rice with lime wedges on the side. A drizzle of coconut cream over the top adds a beautiful finishing touch.

✦ Chef's Notes

Tips for Perfection

✦ Variations

Make It Your Own

Prawn Green Curry: Substitute the chicken with 500 g of raw tiger prawns. Add them in the final 4–5 minutes of cooking — they cook quickly and become rubbery if overdone.

Vegetarian / Vegan: Use firm tofu and replace fish sauce with soy sauce or tamari. Add extra vegetables such as baby corn, sugar snap peas, and aubergine for a hearty plant-based version.

Aubergine & Bamboo Shoots: The traditional Thai version often includes Thai aubergines (small, round, and slightly bitter) and bamboo shoots. Add them with the first pour of coconut milk for maximum flavour absorption.

Spice Level: Control the heat by adjusting the amount of curry paste. For a milder curry, start with 1½ tablespoons. For fire-lovers, add extra fresh green bird's eye chillies at the end.