Thai Green Curry (Kaeng Kheo Waan)

Are you in a funk? I am in an Indian-Kashmiri cuisine funk, which I really needed to get out of. How to change this? Obviously cook something DIFFERENT AND DELICIOUS!! I decided to make Thai Green Curry, not too heavy and perfect for lunch. Plus my relative is here (Thailand) from India so she needs to and want to try all awesome Thai dishes. Also today my family eats vegetarian, so no meat in our curry today. Still tasty!! Anyways, ready for the recipe? Lets go!!

Thai Green Curry (Veg)
Thai Green Curry (Veg)

Thai Green Curry 


  • 500 grams of any meat (as per choice)
  • 1 tbsp cooking oil
  • 3 tbsp Green Curry Paste
  • 2 tbsp of Fish Sauce
  • 1 1/2 Palm Sugar or Regular sugar
  • 2 1/2 cups of Coconut Milk
  • 5 Kaffir Leaves
  • 6 Pea Eggplants
Pea Eggplants
Pea Eggplants
  • 5-8 Small Eggplants (diced in 4 pieces)
Small Green Eggplants
Small Green Eggplants
  • 4 Baby Corns
  • 1/2 of diced Carrots
  • 3-4 Red chillies (sliced diagonally)
  • Handful of Sweet Basil Leaf


  1. Slice meat (chicken, pork or beef) into small thin pieces. And prepare other ingredients for cooking.

    Diced vegetables
    Diced vegetables
  2. Cook the green curry paste in oil in a pot or wok until fragrant.

    Green curry paste to Oil
    Green curry paste to Oil
  3. Add 1 cup of coconut milk to the paste until green curry paste’s oil surfaces. Stir and let it cook for a minute.
    Add coconut milk
    Add coconut milk

    Green oil surfacing
    Green oil surfacing (from the paste)
  4. Add the kaffir leaves, vegetables, fish sauce and palm sugar. Stir slowly.
  5. Let the vegetables cook for 3-4 minutes until boiling.

  6. Add remaining coconut milk. Stir some more.
  7. Add the red chillies and sweet basil leaves. Continue cooking till vegetables are softened.
  8. Get ready to serve hot.

Droolicious 😀

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