Authentic Thai Green Curry Recipe (Kang Kiew Wan) & Homemade Paste

When people think of Thai food, Thai Green Curry (Kang Kiew Wan) is often the first dish that comes to mind. Famous for its vibrant green color, aromatic herbs, and perfect balance of sweet, salty, and spicy flavors, it is a masterpiece of Thai culinary arts.

The secret to the best green curry lies in making the curry paste from scratch. Whether you are cooking the classic chicken version or looking for a healthy plant-based alternative, this recipe will guide you through creating a truly authentic Thai experience.

Ingredients (Serves 1 Curry Portion / 4 Paste Portions)

For the Homemade Green Curry Paste:

• 1 tsp Coriander seeds

• 1 tsp White peppercorns

• 1 tsp Cumin seeds

• 5-8 cloves Garlic

• 1 tbsp Chopped shallot

• 1 tbsp Galangal (sliced)

• 1 tbsp Finger ginger (kra-chai), sliced

• 1 tbsp Lemongrass (thinly sliced)

• 1 tbsp Coriander root (chopped)

• 1 tsp Salt

• 1½ tbsp Turmeric (fresh or powder)

• 1 tsp Kaffir lime zest (finely grated)

• 10-15 Fresh green chilies (adjust to your spice tolerance)

• For Regular: 1 tsp Shrimp paste

• For Vegan: 1 tsp Fermented soy bean paste (instead of shrimp paste)

For the Green Curry (Kang Kiew Wan):

• 1 tbsp Green curry paste (use the homemade paste above)

• Protein: 50 g Sliced chicken OR 50 g Soy protein (rehydrated or fresh) for Vegan

• 1 tbsp Cooking oil

• 1/4 cup Coconut milk

• 1 cup Water or stock soup (vegetable stock for Vegan)

• 50 g Eggplant

• 5-6 pieces Baby eggplant

• 7-8 Sweet basil leaves

• 2-3 Kaffir lime leaves (stem removed)

• 1 tsp Palm sugar

• Seasoning: 1 tbsp Fish sauce OR 1 tbsp Light soy sauce for Vegan

Step-by-Step Instructions

🌿 Part 1: Preparing the Curry Paste

1. Pound dry spices: Using a mortar and pestle, pound the coriander seeds, cumin seeds, and white peppercorns together until fine.

2. Add herbs: Add garlic, shallot, galangal, finger ginger, lemongrass, and coriander root. Pound into a smooth paste.

3. Add color and heat: Add salt, turmeric, kaffir lime zest, and green chilies. Continue pounding until combined.

4. Finish paste: Mix in the shrimp paste (or fermented soy bean paste for the vegan version) and pound again until the paste is smooth and fragrant.

🍲 Part 2: Cooking the Green Curry

1. Cook the paste: Heat 1 tablespoon of cooking oil in a wok over low heat. Add 1 tablespoon of your green curry paste, the eggplant, and baby eggplant. Stir until fragrant.

2. Add coconut milk: Gradually pour in the coconut milk, a little at a time, stirring continuously until the coconut oil begins to separate.

3. Cook the protein: Add the sliced chicken (or soy protein). Continue stirring until the meat turns white and the green oil rises to the surface (for vegan, stir well until it absorbs the curry aroma).

4. Simmer and season: Pour in 1 cup of water or stock soup. Increase to medium heat and bring to a gentle boil. Add palm sugar and fish sauce (or light soy sauce). Simmer for about 5-7 minutes until the chicken and vegetables are cooked through and tender.

5. Finish and serve: Turn off the heat, then add sweet basil leaves and kaffir lime leaves. Stir lightly and serve hot with a plate of freshly steamed Jasmine rice.

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Pounding your own curry paste is a transformative culinary experience. While it takes effort, the burst of fresh flavors is incredibly rewarding.

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