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Curry
Classic
A classic Thai dish not to be missed
is definitely Gaeng Khiew Waan
or Green Curry. Its rich flavour
has a strong kick of spiciness that
may challenge some palates, yet
every fragrant spoonful offers an
authentic Thai taste.
During the Ayutthaya period, locals in this central part
of Thailand adapted recipes from Gaeng Liang (spicy
mixed vegetable soup) and Gaeng Paa (hot and spicy
red curry) – both served as a base for new creations.
First came dishes like Gaeng Daeng or Gaeng Phed
(both are red curries) from existing recipes. Then
with more creativity, they invented a new meal for
the dining table – Gaeng Khiew Waan – by adding
a hand-pounded paste of green chillies, chilli leaves
and coriander roots as ingredients to make the curry
greener. It explains why they called it Gaeng Khiew,
or green curry. The word ‘waan,’ which means sweet,
does not come from a sweet taste, though. It’s the
Thai description for the soft green colour when fresh
coconut milk gets blended into the curry. This was
how the classic Thai recipe originated and is now
ranked at 19 out of 50 of the most popular dishes
across the globe.
In the old days, Gaeng Khiew Waan was prepared
using a salt base with the belief that the natural
sweetness from the coconut milk and meat was
enough to make it taste good. Ingredients used in the
making of Gaeng Khiew Waan include garlic, shallots,
lemongrass, coriander, chilli peppers, cumin and
galangal to lessen the meat odour as well as boost
the taste of the curry soup. With the exception of
ground spices and chillies; meat and ingredients such
as devil’s figs, Thai eggplants and bamboo shoots can
be substituted. When the curry is ready, sweet basil,
kaffir lime leaves and pieces of red chillies can garnish
the dish and give it a bold colour and beautiful
presentation.
Gaeng Khiew Waan is normally made with various
kinds of meats – beef, pork, chicken, fish and fishballs –
and served with steamed rice or Khanom Jeen
(fresh rice noodles).
Gaeng Khiew Waan
Nutrition Facts:
This dish provides the average amount
of daily protein and is high in fat, but its
nutritional value makes Gaeng Khiew Waan
good for increasing vitamin, mineral and
protein intake. The dish is high in fibre,
from devil’s figs and other vegetable
ingredients.
PHOTO KAY CHOOMONGKOL
MAKING A THAI GREEN CURRY
(the easy and store-bought way that
skips pounding all ingredients in a
mortar to make the green curry paste)
Ingredients
• 2 cups of coconut milk
• 2-3 tbsp green curry paste
• 1/2 kg of desired meat,
cut into bite-size strips
• 1/4 kg small, round Thai eggplants
(makhuea proh), cut in halves or
quarters, or substitute with 2
long Asian eggplants, cut in
bite-size chunks
• 1/2 cup of small devil’s figs
(makhuea phuang)
• 2 kaffir lime leaves (bai makrood)
• Fish sauce (nam plaa) to taste
• 2 tsp palm sugar
• 1/2 cup fresh Thai sweet basil leaves
(bai horapha)
• Slivered chillies, adjusted to
desired hotness
Cooking Steps
Do not shake the can of coconut
milk before opening, so that the
cream remains on top. Spoon about
2/3rd cup of this thick cream into
a medium-size saucepan and heat
over medium to high heat. Reduce
amount of cream until smooth and
bubbly or until oil begins to separate
from the cream. Add the curry
paste and fry in the cream for a few
minutes to release the aromas.
Then add the protein of choice
and cook it just so and pour in the
remaining milk.
Bring to a boil, reduce heat and
simmer 5-10 minutes uncovered
before adding the Thai eggplants.
Simmer a few minutes more, then
stir in the devil’s figs and kaffir lime
leaves. Season to taste with fish
sauce (may not be needed if the
curry paste is already salty). Add
palm sugar to balance and enhance
the spice and herb flavours to your
liking. Continue to simmer until
eggplants and devil’s figs are tender.
Stir in the basil and chillies (amount
based on preferred spiciness) and
cook another minute. Serve hot
over plain steamed rice or
khanom Jeen noodles.
The Benefits of Thai Herbs
and Spices:
Devil’s Figs
Amazingly a pain killer,
a haemostatic agent
(stops bleeding), alleviate
symptoms of ulcers,
bronchitis and arthritis
Kaffir Lime Leaves
Reduce inflammatory
conditions
Sweet Basil
Relieves heartburn, gas,
stomach distension,
encourages appetite
Thai Red and Green
Chilli Peppers
A laxative, carminative agent
(prevents formation of gas).
Relieves cold, phlegm and
creates appetite
Shallots
Relieves colds and
improves the respiratory
system
Garlic
An antibiotic, helps lessen
blood cholesterol,
cancer-fighting properties
Galangal
Relieves gas, stomach
distension and phlegm
Lemongrass
Relieves flatulence
and stomach distension
Coriander Root
A detoxifying agent, heals
gastritis
Cumin
Relieves gas and aids in
digestion
WHITE PEPPER
Is believed to fight cancer,
aids in digestion or
stomach upset and helps
improve bone health.
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