Kaeng Khiao Wan Kung
(Thai shrimp in sweet green curry sauce)
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.
4 to 6 servings
- Coconut cream -- 1 cup
- Green curry paste -- 2 or 3 tablespoons
- Coconut milk -- 3 cups
- Fish sauce -- 1/4 cup
- Palm or brown sugar -- 2 tablespoons
- Shrimp, peeled and deveined -- 1 pound
- Thai holy basil or Italian basil, shredded -- 1/2 cup packed
- Makrut lime leaves (optional) -- 3
- Thai or serrano chile pepper, sliced into thin rounds -- 2 to 5
- In a large saucepan or wok, simmer the coconut cream over low heat until most of the moisture boils away and the oil separates out. Stir in the curry paste and simmer for another 2 or 3 minutes. Do not allow to burn.
- Add the coconut milk, fish sauce and sugar. Increase heat to medium high and bring to a boil. Then reduce heat to low and simmer for 5 to 10 minutes.
- Stir in the shrimp and simmer another 5 or 6 minutes, or until the shrimp is just cooked through. Adjust seasoning adding more fish sauce or sugar if you like and stir in the basil and lime leaves.
- Serve in individual bowls with steamed rice or rice noodles and garnish with the sliced chili pepper.
Kaeng Khiao Wan Variations
- Kaeng Khiao Wan Kai (Green curry with chicken): Substitute boneless, skinless chicken for the shrimp.
- Kaeng Khiao 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.