Green Curry – Kaeng Khiaw Waan


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Westerners generally love Green Curry at first taste even though Thais recommend the milder ones like Panang or Masaman. Green Curry Paste (nam prik gaeng keow wahn), made mainly from fresh green chilli and is perhaps the spiciest of all Thai curries.

Thai Recipe:
Green Curry with Pork Recipe (Gaeng Kiaw Wan Moo)

Prepare this tasty Thai green curry quickly and easily with canned coconut milk and ready-made green curry paste for a delicious meal in no time at all. If you have time you may like to prepare your own curry paste using a mortar and pestle. Add greens or squash at the end of cooking to add texture and vitamins to your Thai meal.


3 level tbsp green curry paste ( Nittaya, MaeSri or Mae Ploy brand or homemade)
2 tbsp water
1 lb pork riblets (rib tips) or 3/4 lb. pork roast (with some fat), cut into 1 x 1/4 ” pieces, or chicken
1 (16oz) can coconut milk, Chao Koh brand

Mash green curry paste and water in a small bowl with the back of a small spoon to dilute. Cut up pork or chicken into bite sized pieces. For riblets, cut between the bones into separate pieces, about 1/2-inch by 1-inch. If riblets are not available, substitute boneless pork roast: cut into 1-inch by 1/4-inch pieces. Rinse the meat in cold water and drain.

Place the cut up pork and diluted curry paste in a small saucepan. Pour over 3/4 of a 16 oz. can of coconut milk (shake the can before opening). Add 2 tbsp fish sauce.

Bring to a rolling boil over high heat. Cook over high heat approximately 5 minutes, until the meat is cooked through. Add sliced jalapenos and fish sauce to taste. Serves 3 to 4.

Variations: Towards the end of cooking add 3/4 cup diced eggplant. Cook until cooked through. Turn off the heat and add 1/4 cup chopped cilantro.

Notes: Freeze remaining coconut milk in a zip lock bag.


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