Kaeng Khiao Wan," commonly known as Green Curry, is a popular Thai curry known for its vibrant green color and aromatic flavors. It typically includes green curry paste, coconut milk, and a variety of ingredients such as meat, vegetables, and herbs. Here's a basic recipe for making Green Curry:

Ingredients:

For the Green Curry Paste:

• 5-10 green Thai bird chilies (adjust to spice preference)
• 2 shallots, peeled and roughly chopped
• 4 cloves garlic, peeled
• 1 lemongrass stalk, sliced (use the bottom half)
• 1 thumb-sized piece of galangal, sliced
• 1 kaffir lime zest
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon white pepper
• 1/2 teaspoon shrimp paste (optional)

For the Green Curry:

• 2 tablespoons vegetable oil
• 1 cup (240ml) coconut milk
• 2-3 tablespoons green curry paste (adjust to taste)
• 1 lb (450g) meat of choice (chicken, beef, or shrimp), thinly sliced
• Vegetables of choice (e.g., Thai eggplant, bamboo shoots, bell peppers)
• 1-2 tablespoons fish sauce
• 1-2 teaspoons sugar
• Fresh Thai basil leaves for garnish

Instructions:

Green Curry Paste:

Prepare the Green Chilies:

• Remove the stems from the green Thai bird chilies.

Blend the Paste:

• In a food processor or mortar and pestle, blend the green chilies, shallots, garlic, lemongrass, galangal, kaffir lime zest, ground coriander, ground cumin, white pepper, and shrimp paste (if using) until you get a smooth paste.

Green Curry:

Cook the Curry Paste:

• Heat vegetable oil in a pan over medium heat. Add 2-3 tablespoons of the green curry paste and sauté for a couple of minutes until fragrant.

Add Coconut Milk:

• Pour in the coconut milk and stir well to combine with the curry paste.

Add Meat and Vegetables:

• Add the thinly sliced meat (chicken, beef, or shrimp) to the pan. Stir and let it cook for a few minutes until the meat is partially cooked.
• Add the vegetables of your choice (e.g., Thai eggplant, bamboo shoots, bell peppers) and continue to cook until the meat is fully cooked and the vegetables are tender.

Season the Curry:

• Season the curry with fish sauce and sugar, adjusting the quantities to achieve the desired balance of flavors.

Simmer:

• Let the Green Curry simmer for a few more minutes to allow the flavors to meld together.

Garnish and Serve:

• Garnish the Green Curry with fresh Thai basil leaves before serving.

Serve with Rice:

• Serve the Green Curry over steamed jasmine rice.