Green Curry (Gaeng Kiaw Wan)

      Prepare this tasty Thai green curry quickly and easily with canned coconut milk and ready-made green curry paste for a delcious 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.

Ingredients Green Curry Paste :
Chili 30% , Lemongrass 20% , Garlic 15% , Salt 12%, Shallot 10% , Galangal 5% , Cumin Powder 4% , Kaffirlime 4%


- 3 level tbsp green curry paste 
- 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
- sweet basil leaves
- kaffirlime leaves 
- round eggplants
- sliced fresh long red chili

Follow Ada 's Direction ( Easy to Cook as Style Ada)
 - Add coconut milk (1 cup/240 ml) in a pan over medium heat.
 - Add Green curry paste. Stir until oil appears on top.

 - Add mwat and stir until meat is thoroughly cooked.
 - Add water ( 1 cup/240 ml). Bring to a boil.

 - Add round eggplants , sweet basil leaves , kaffirlime leaves and sliced fresh long red chili. Bring to a boil. Add additional seasonings to taste.
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Photo by : Ada Neon