Easy Thai Green Curry (Gaeng Keow Wan)

by Sala @ Veggie Belly on March 24, 2010

I don’t know what I’d do without an Asian store near me. The one I go to is huge, cheap and stocked with every ingredient you’d need to make any Asian meal imaginable. One of my favorite things at the Asian store is tofu or soy puffs – little cubes of golden fried tofu. When you add tofu/soy puffs to curries, they absorb all the flavor and become incredibly flavorful. If you cant find tofu puffs, oven bake or deep fry some firm tofu and use in this recipe.

I learned how to make fresh green curry paste when I was in Thailand (more about that in future posts!), but I think store bought green curry paste is good enough when you are in a hurry. No pounding lemon grass in a mortar and pestle here! Freshly made curry paste ofcourse is much tastier, but if you are in a rush, canned paste is just fine.

 The Maesri brand green curry paste I use contains:

green chili
shallots
ginger, garlic
lemon grass
kaffir lime
sugar
galangal
turmeric
coriander
cardamom
cumin

You simply add coconut milk to the paste, boil, then add vegetables, boil again and you are done!

I like to garnish my thai curries with lots of fresh thai basil. Cilantro or green onions will also make great garnishes.

Thai Green Curry (Gaeng Keow Wan) Recipe

serves about 4

1 can (4 tablespoons) green curry paste (you may need to use more or less depending on the brand)
1 can (13.5 oz) coconut milk
1/2 cup water
2 cups napa cabbage or chinese cabbage, shredded
1 medium red pepper, cut into thin strips
1 medium carrot, cut into matchsticks
1 cup fresh or canned straw mushrooms
1/2 cup canned baby corn
1 cup tofu puffs (or firm tofu cubes that have been deep fried)
1/4 – 1/2 cup Thai basil leaves, loosely packed.

Heat a large wok and place the green curry paste, coconut milk and water in it. Bring to a boil while stirring. Reduce heat and simmer for about 5 minutes. Add all other ingredients, except Thai basil, and boil gently for about 4 minutes or till the cabbage has wilted and the vegetables are cooked but not mushy. Turn off heat. (If the green curry is too spicy for you, add more coconut milk). Sprinkle chopped Thai basil on top. Serve with jasmine rice.

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Comments

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{ 19 comments… read them below or add one }

1 Mahi March 24, 2010 at 2:52 pm

Looks SO delicious!!

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2 Soma March 24, 2010 at 3:57 pm

me sick and this sounds like a perfect soother i could use now… warm, flavorful but light.

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3 Laavanya March 24, 2010 at 4:43 pm

I buy this brand too but I prefer their red curry paste to this. Easy and delicious and of course looks awesome sala :)

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4 lisaiscooking March 24, 2010 at 4:56 pm

The tofu puffs sound great with all the green curry flavor. Beautiful dish!

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5 nags March 24, 2010 at 9:51 pm

when i was in phuket i had trouble finding veg green curry paste in the stores so ended up not getting any. maybe i shud try in sg and see if they have the brand you got

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6 Nithya March 25, 2010 at 1:30 am

Absolutely delicious. The clicks are damn tempting :)

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7 Dana March 25, 2010 at 11:54 am

We have several amazing Asian grocery stores in Seattle and I’ve never thought to look for those puffs! I hate frying tofu (anything for that matter), so this would be a great convenient little item to have on hand. What a gorgeous looking curry! Whenever we get Thai takeout, we always get curry.

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8 Cham March 25, 2010 at 11:06 pm

Have u been on vacation? Cool! The thai curry in hurry looks very appetizing! I always found the can one with non-vege :( got to look this brand!

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Sala @ Veggie Belly Reply:

“thai curry in a hurry” has a nice ring to it!

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9 nandini.p March 26, 2010 at 6:51 am

Soy puffs looks so cute!!. New to me though!. The first shot and the second one looks lovely!.

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10 Xiaolu @ 6 Bittersweets March 27, 2010 at 3:33 pm

Tofu puffs are great for soaking up flavors like this. Lovely dish!

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11 Cooking Foodie March 29, 2010 at 2:06 am

Tofu puffs are a neat product – i dont like frying tofu… thanks, i’ll search fr them now
Green curry looks delicious – i like the way the mushrooms caps peeking out from the curry…
I have made red curry with paste but never green…

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12 lisa April 6, 2010 at 1:42 pm

Delicious. I’m a huge curry fan, in fact, I just made a veggie curry for dinner last night. I have not tried adding fried tofu to my curry but it looks so delicious! Thanks for sharing!

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13 Emma April 7, 2010 at 9:54 am

Fantastic! Love the pictures too.

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14 Vaishnavi September 19, 2010 at 1:25 pm

I love this green curry paste, but it is REALLY spicy-and I can handle my spice. Is there any way to turn down the heat without drowning it in coconut milk?

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Sala @ Veggie Belly Reply:

Yes, this particular brand of curry paste is very spicy. You could simply use less of it. Or add some regular (dairy) milk along with the coconut milk to mellow the spice.

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15 Thai Green Curry September 23, 2010 at 6:08 am

Nice pictures. I like the tofu with green curry.
I haven’t try that band of curry paste before.

Thanks
Jenny

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16 Sabrina August 3, 2011 at 4:48 pm

I am making the veggie thai green curry this week. I just bought my ingredients!!! I couldn’t find tofu puffs, but I will deep fry the tofu!

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17 Veronica December 7, 2011 at 11:20 pm

Your curry looks delicious and colourful and I am sure very appetising too. Loved the photos you took. Keep up the good work and thanks for sharing.

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18 Vegetarian December 10, 2011 at 10:03 pm

Great Recipes! Looks delicious and yummy! Thanks for posting this!
Love your recipes!

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19 muzza June 16, 2012 at 6:25 am

The curry paste is ‘very highly’ likely to contain fish sauce. So not actually vegetarian unless you make your own green curry paste. My vegetarian spent years ordering French onion soup before I told him it’s made with beef/veal stock.

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Sala @ Veggie Belly Reply:

The curry paste I use has no fish sauce. I’ve even listed the ingredients in the post.

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