Green Curry with Jasmine Rice
แกงเขียวหวาน
Sweet-hot, herbal and silky with coconut, gaeng khiao wan is the dish that made Thai food beloved everywhere. The rice is not a side here — it is half the dish.
- Preparation
- 20 min
- Cooking
- 25 min
- Serves
- 4
Ingredients
Curry
- 3 tbsp green curry paste
- 400 ml coconut milk, cream separated
- 400 g chicken thigh or firm tofu, sliced
- 100 g Thai eggplant or baby aubergine, quartered
- 4 kaffir lime leaves, torn
- 1 tbsp fish sauce (or light soy)
- 1 tsp palm sugar
- A handful of Thai basil leaves
- 1 red chilli, sliced on the bias
To serve
- 1½ cups Siamora Thai Hom Mali Rice, steamed
Rice Collection
Thai Hom Mali Jasmine Rice
Cooked with
Siamora Thai Hom Mali Jasmine Rice
Method
- 01
Steam the jasmine rice first and keep it warm — the curry should wait for the rice, never the reverse.
- 02
In a heavy pan, simmer the thick coconut cream over medium heat until it splits and glistens, 3–4 minutes.
- 03
Fry the curry paste in the cream until deeply fragrant, about 2 minutes.
- 04
Add the chicken or tofu and turn to coat. Pour in the remaining coconut milk and bring to a gentle simmer.
- 05
Add eggplant, lime leaves, fish sauce and palm sugar. Simmer 10–12 minutes until tender.
- 06
Off the heat, fold in the basil. Taste — it should lead sweet, then salty, then hot.
- 07
Serve beside (never over) a generous mound of jasmine rice.
Chef’s Tip
Splitting the coconut cream before adding paste is the step home cooks skip — it is the difference between a curry and a soup.
To Serve
Bring to the table in a shared bowl with the rice in its own vessel — Thai meals are served all at once, to be composed by each guest.
Nutrition
- Energy≈ 520 kcal / serving
- Protein28 g
- Carbohydrate52 g
- Fat22 g
Cooking this at home?