Recipe: Gaeng Keow Waan
(Thai Green Curry)

With thanks to Carolyn from Baptist Mission Australia’s Thailand team, for sharing this popular Thai recipe.

Carolyn writes, “This dish evokes a meaningful memory from the formative years of one of the Thai faith communities. Shared meals played a central
role in fostering fellowship. On one such occasion, we gathered to enjoy Gaeng Keow Waan (Thai Green Curry Chicken) with prior to the evening worship service.”

Ingredients:
» 2 tbsp vegetable oil
» 2–4 tbsp green curry paste (homemade or store-bought)
» 400ml full-fat coconut milk, divided
» 400–500g boneless, skinless chicken thighs or breasts,
cut into bite-sized pieces
» 4 makrut lime leaves (kaffir lime), torn and center rib removed
» 1 tbsp palm sugar (or brown sugar)
» 2 tbsp fish sauce
» 1 cup chicken or vegetable broth (or water)
» 1 Thai or Japanese eggplant, quartered
» 100g pea eggplants (optional)
» 1 red chili pepper, sliced diagonally, for garnish
» 1 handful Thai basil leaves
» Steamed Jasmine rice or Kanom Jeen (thin, soft, fermented rice noodles), for serving

Instructions:
1. Prepare coconut cream: Scoop the thick, top layer of cream (about half of the coconut milk can) into a wok. Heat over medium-high heat, stirring until the cream separates and the oil begins to rise to the surface.

2. Fry the paste: Add the green curry paste and stir-fry for 1–2 minutes until very fragrant. This ‘blooms’ the flavours and is a key step for authentic flavour.

3. Cook the protein: Add the sliced chicken and stir until it is coated in the paste and begins to cook.

4. Simmer the curry: Pour in the remaining coconut milk, broth, fish sauce and palm sugar. Add the makrut lime leaves. Bring to a gentle simmer for 5–10 minutes.

5. Add vegetables: Add the quartered eggplant and pea eggplants. Simmer for an additional 5–10 minutes, or until the vegetables are tender but still have a bite.

6. Add final ingredients: Remove the wok from the heat. Add the Thai basil leaves and sliced red chilli, stirring just until the basil is wilted.

7. Serve: Taste and adjust seasoning with more fish sauce (for saltiness) or palm sugar (for sweetness). Serve immediately over steamed jasmine rice or Kanom Jeen.

Pray for Thailand

» Pray for the Baptist Mission Australia Thailand team.

» Lift up the Thai faith communities and leaders. Pray for growth in faith,   leadership and discipleship.

» Give thanks for the rich culture and community of Thailand. Pray for God’s   Spirit to be at work.