Curry verde tailandês — kaeng khiao wan
Thailand's fragrant 'sweet green curry': a green chilli-and-herb paste fried in cracked coconut cream until the oil splits and the kitchen smells of kaffir lime, then simmered with chicken, Thai aubergines and basil. Creamy, aromatic and gently fiery — built on the balance of salty fish sauce, sweet palm sugar and lime-leaf perfume.
Simmer the thick cream from the top of a can of coconut milk until it splits and the oil rises, then fry the green curry paste in it until deeply fragrant. Add chicken to coat, pour in the rest of the coconut milk and a little stock, and simmer with Thai aubergines. Season with fish sauce and palm sugar, add kaffir lime leaves and Thai basil at the end, and serve with jasmine rice.
- 'Crack' the coconut cream first and fry the paste in it — this blooms the aromatics and is the key step.
- Season at the end with fish sauce (salt) and palm sugar (sweet); it should taste rounded, not flat.
- Tear in kaffir lime leaves and Thai basil right at the end for fresh perfume.
Equipment
- Wok or saucepan
- Wooden spoon
Ingredientes
Curry
- 400 ml coconut milk, not shaken — cream on top
- 60 g green curry paste, more to taste
- 500 g chicken thigh, sliced
- 150 ml chicken stock or water
- 150 g Thai aubergines (or regular), quartered
- Handful pea aubergines (optional)
Season & finish
- 30 ml fish sauce, to taste
- 15 g palm sugar, or brown sugar
- 4 kaffir lime leaves, torn
- 1 red chilli, sliced
- Handful Thai basil leaves
Modo de preparo
- ETAPA01
Spoon the thick cream from the top of the can into a hot wok and simmer, stirring, 3–4 minutes until it thickens and the oil starts to split out.
- ETAPA02
Stir in the green curry paste and fry in the coconut oil until deeply fragrant and a shade darker, 2–3 minutes — your kitchen should smell intensely of the herbs.
- ETAPA03
Add the sliced chicken and stir to coat in the paste, cooking 2 minutes until it turns opaque on the outside.
- ETAPA04
Pour in the rest of the coconut milk and the stock. Add the aubergines and simmer until the chicken is cooked and the aubergines are tender, about 8–10 minutes.
- ETAPA05
Season with fish sauce and palm sugar, tasting until balanced salty-sweet. Add the torn kaffir lime leaves and sliced chilli, then stir through the Thai basil off the heat. Serve with jasmine rice.
Make ahead
The curry base reheats well, so it's a good make-ahead. Stir in the fresh herbs and lime leaves only when reheating to keep their fragrance bright.
Storage
Keeps 3 days refrigerated and freezes well (the texture holds better than coconut curries with lots of dairy). Reheat gently; add fresh basil on serving. The flavour deepens overnight.
Variations
Beef or prawn
Use thin beef strips (simmer a little longer) or prawns (add near the end so they don't toughen).
Vegetarian / vegan
Use tofu and mixed vegetables, and season with light soy or a vegan fish-sauce alternative instead of fish sauce.
From-scratch paste
Pound your own paste from green chillies, lemongrass, galangal, garlic, shallot, coriander root, cumin and shrimp paste for the freshest flavour.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Perguntas frequentes
Why is it called 'sweet' green curry?
'Kaeng khiao wan' literally means 'green sweet curry' — 'wan' (sweet) refers to its rounder, milder profile compared to red curry, balanced by palm sugar and creamy coconut. It's still savoury and can be quite spicy depending on the paste.
What does 'cracking' the coconut cream mean?
Simmering the thick coconut cream until the water evaporates and the oil separates out. Frying the curry paste in this hot coconut oil 'blooms' the aromatics and is the defining step for a deep, rounded Thai curry — don't skip it by just dumping everything in.
What are Thai aubergines?
Small round or pea-sized green aubergines (makhuea) with a slightly bitter crunch, classic in green curry. If you can't find them, use cubed regular aubergine, or vegetables like courgette, bamboo shoots or green beans.
Is Thai green curry gluten-free?
It can be — the curry itself is usually gluten-free, but check your curry paste and fish sauce labels, as some contain additives. Use certified gluten-free versions and serve with rice to keep the whole dish gluten-free.
How do I make it less or more spicy?
Adjust the amount of curry paste, and the extra fresh chilli at the end. More coconut milk and a touch more palm sugar will also mellow the heat. Taste as you go — the balance of salty, sweet and spicy is the whole art.
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