Thai | Fish & Seafood | Shrimp

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Kaeng Kiao Wan Recipe

Kaeng Kiao Wan Kung

(Thai shrimp in green curry sauce)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Coconut cream (see note) 1 cup
Green curry paste 2-3 Tbsp
Coconut milk 3 cups
Fish sauce 1/4 cup
Palm or brown sugar 2 Tbsp
Shrimp peeled, deveined, butterflied 1 lb
 
Thai holy basil or Italian basil shredded 1/2 cup packed
Kaffir lime leaves (opt.) 3 each
Chile pepper, Thai or serrano sliced in thin rounds 2-5 each

METHOD

Basic Steps:  Sauté → Simmer → Garnish
  1. In a large saucepan or wok, simmer coconut cream over low heat until moisture boils away and oil separates out. Stir in curry paste and simmer another 2-3 minutes, stirring. Do not allow to burn.
  2. Add coconut milk, fish sauce and sugar. Bring to a boil, lower heat, and let simmer 5-10 minutes.
  3. Stir in the shrimp and simmer until shrimp is just cooked through, 5 to 6 minutes. Adjust seasoning adding more fish sauce or sugar if you like.
  4. Stir in the basil and lime leaves. Serve in individual bowls with steamed rice or rice noodles and garnish with the sliced chili pepper.

VARIATIONS

  • Kaeng Kiao Wan Kai (Green curry with chicken): substitute boneless, skinless chicken for the shrimp.
  • Kaeng Kiao Wan Nua (Green curry with beef): substitute thinly sliced beef for the shrimp.
  • Pork, fish and tofu are also possible substitutions for the shrimp.
  • Add a handful of chopped Thai eggplant, broccoli, carrots, baby corn, zucchini, red pepper or peas along with the coconut milk if you like. Proceed with the recipe as listed, except let the broth simmer the full 10 minutes to cook the vegetables through.
  • Varying the amount of curry paste will vary the amount of heat in this traditionally very spicy dish. You can make your own curry paste, but the pre-made kind from the store is quite good and very convenient.

NOTES

  • Kaeng kiao wan is the phrase that indicates a green curry. Shrimp (kung) is a very popular type of green curry dish, but you can substitute fish, chicken, beef, or shellfish according to your taste.
  • Coconut cream is simply the creamy fat that rises to the top of a can of coconut milk. Just avoid shaking the can, open it, and skim off the top 1 inch or so.