Gaeng Kiew Wan Goong is a tasty and versatile one pot meal that goes well with rice and bread.
Recipe courtesy: Royal Thai Consulate General, Vancouver
Health benefits: Vitamin A, B6, C, E, K, manganese, magnesium, phosphorus, and potassium
Preparation: 25 minutes including 10 minutes cooking time
8 large peeled shrimps
100 g round eggplant or brinjal, chopped into four pieces
100 g coconut cream (the top layer of coconut milk)
500 g coconut milk
40 g green curry paste
20 g palm sugar
2 tbsp fish sauce
2 sliced red spur chilies
4 g sweet basil leaves
2 shredded kaffir lime leaves
- Simmer coconut cream in a pan until the oil separates. Add green curry paste and stir until it dissolves.
- Add shrimp and fry until well cooked. Pour into a pot then add the coconut milk. Bring to full boil over medium heat.
- Add round eggplant or brinjal and season with fish sauce and palm sugar. When the curry returns to a boil, the round eggplant or brinjal will be cooked.
- Add red spur chilies, shredded kaffir lime leaves and sweet basil leaves. Serve in a bowl.
- If the curry paste is burned while frying, the curry will be darker than usual and have a slightly bitter taste. Likewise, if undercooked, it will appear pale in color and mild in taste and aroma.
- As an alternative shrimp can be replaced with chicken, pork or beef.
- To keep the round eggplant or brinjal fresh and green, cut and soak in slightly salted water. Only use when the curry is fully boiling.