Green Curry (Gaeng Keow Wan)
Serves 4
Ingredients
Method
1 tbsp. Vegetable Oil
2 tbsp. Thai Green Curry Paste
13½ oz. Coconut Milk
1 lb. Chicken Breast, Sliced
1 Bell Pepper, Sliced
1 Zucchini, Sliced
1 tbsp. Fish Sauce
1 tbsp. Sugar
¼ cup Thai Basil Leaves
Heat the vegetable oil in a large pan or wok over medium heat. Add the green curry paste and fry until fragrant.
Stir in the coconut milk, and bring to a simmer.
Add the sliced chicken to the pan, and simmer until the chicken is fully cooked.
Add the sliced bell pepper and zucchini, and cook until softened.
Stir in the fish sauce and sugar, and adjust seasoning to taste.
Just before serving, stir in the Thai basil leaves. Serve the curry hot with steamed jasmine rice.