Authentic Thai Green Curry
Presenting the timeless Thai green curry, known as kaeng kiau wan and my ultimate favorite curry! Feel free to swap pork with chicken or tofu, but be sure to accompany it with ample jasmine rice.
Ingredients
- 2 (8 ounce) cans bamboo shoots, drained and thinly sliced
- 3 tablespoons corn oil
- 3 tablespoons green curry paste, or more to taste
- 1-pound lean boneless pork, cut into 1/2-inch cubes
- 2 (14 ounce) cans coconut milk
- 1 small red bell pepper, thinly sliced
- 1 tablespoon white sugar
- ½ teaspoon salt
- 8 makrut lime leaves, thinly sliced
- 2 teaspoons fish sauce, or more to taste
- ½ cup Thai basil
Instructions
- Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
- Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat, and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper.
- Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.
Notes
- Curry paste keeps well in the refrigerator for weeks.
- Makrut lime leaves can be easily frozen.
Nutrition
Calories: 638kcalCarbohydrates: 15gProtein: 24gFat: 65gSaturated Fat: 41gCholesterol: 37mgSodium: 744mgPotassium: 752mgFiber: 4gSugar: 5gVitamin C: 9mgCalcium: 65mgIron: 8mg
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