Kaeng Khiao Wan (Thai Green Curry)

Without a doubt, Thai stands way up at the top in my list of favourite cuisines. My philosophy with food has always been that if you can't decide what you want to eat, go for Thai. Not only is there always a huge variety of flavours to choose from at any Thai restaurant, it's also one of the few things that doesn't leave you feeling guilty after you eat a massive meal. How can something that tastes so good be so healthy (relatively speaking, of course) lol

My favourite Thai place, as I'm sure most people who know me in Hong Kong can attest, is a tiny hole in the walls venture right above the Tai Po Wet Food Market. Not only is the food amazing and fresh there, the staff is super friendly too--I've never had any complaints about that place.

Any way, with all that awesomeness in mind, it was only going to be a matter of time that Thai Green Curry would find its way into our kitchen sometime soon. Where I thought it was difficult to make though, I was wholly wrong--this is one of the easiest things in the world. No doubt I'll be making it again soon!

Overall, the curry tasted as it should except for the fact that it was perhaps a little too sweet, and a little less creamy than that Tai Po restaurant. These things can easily be sorted though by adding a little less sugar (1.5tsp) and condensing the curry for a bit. I wasn't particularly a fan of the peas either and thought that they added some bitterness to the curry, but found that zucchini was a great substitute for Thai eggplants.

Ease of Cooking Yummy Factor Apprx. Cost
HK$50 (US$6.5)
Ingredients (Serves 2)
  • 1 tbsp canola oil
  • 1 tbsp green curry paste
  • 1 cup coconut milk
  • 250g boneless chicken thigh, chopped
  • 50g white button mushrooms, halved
  • 50g snow peas
  • 50g, zucchini, chopped
  • 2 kaffir lime leaves
  • 2 sprigs basil leaves
  • 1 red bird chilli, thinly sliced diagonally
  • 1 tsp fish sauce
  • 2 tsp brown sugar
  1. Saute green curry paste with oil over medium heat. If it splatters, reduce heat.
  2. Add 1/2 cup coconut milk and kaffir lime leaves and mix well until the paste is fully dissolved and you can see the oil appear on top.
  3. Add chicken and cook until chicken is half done.
  4. Add mushrooms, peas and zucchini and cook until they soften slightly.
  5. Add the rest of the coconut milk along with the basil leaves, fish sauce and brown sugar. Stir thoroughly and bring to a boil.
  6. Reduce heat and simmer for another 5 minutes. Add more coconut milk if a thinner consistency is desired.
  7. Garnish with red bird chilli and serve hot with steamed rice! 

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