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Thailand - Recipes - Red or Green Thai Curry

Green chicken curry = Kaeng khiao wan kai

Based on a tried and tested recipe -
Thanks to Carol Miller-Tutzauer (1992)

This is a relatively easy Thai curry recipe with either Vegan or chicken meat versions.

You can add other things according to your own tastes , e.g. basil, Thai fish sauce, chopped hot Thai chiles, lemon grass, galanga, shrimp paste, etc.


Rice: Thai Jasmine or saffron rice will do. 100g per person.
Red or green curry paste 2 tb sp - use more for a hotter curry; if you want to keep it vegan, watch out for shrimp paste as an ingredient in most brands; Curry paste is available in tubes or jars.
Light vegetable oil. 3 tb sp.
Boneless chicken meat 750g cut into 2 cm pieces OR 1 cup tofu, sliced into strips about 1 cm thick and 3 to 5 cm long (if using tofu, try to get a seasoned tofu available in the refrigerated unit in Asian shops/markets; it is a light soy-sauce colour)
Coconut milk. 2 cans natural
Water or chicken stock 250 ml.
Baby sweet-corns. 1 can or 200 g (cup)
Mushrooms of your choice. 100 g (or more - 1/2 cup)
Bamboo shoots. 1 can (1/2 cup) sliced
Kaffir lime leaves. 5 - dried are fine; these are available in packets from Asian shops/market - they are dried, curled-up leaves.
Salt to taste.

For green curry: 10 fresh basil leaves.

For red curry: - 1 sweet red pepper, cut into matchstick-size strips.


1. Fry the curry paste in oil in a wok or deep saucepan until fragrant.

2. Add chicken or Tofu and saute for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring just barely to a boil - then reduce the heat and simmer for 20-30 minutes.

3. Just before serving, stir in basil leaves or sweet red pepper. Serve with cooked Thai Jasmine rice - also available at the Asian shop or market - Start cooking (boiling) the rice when you reduce the curry to a simmer.

Serve with cold lager beer!

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