Unveil the secrets of the renowned Thai Green Curry, a dish that's surprisingly easy to prepare. Known as "Kaeng Khiao Wan" in Thai, this mildly green-colored delight combines a luscious coconut milk base with authentic Thai green curry paste.
Whether you opt for store-bought or homemade green curry paste, the key to achieving the perfect flavor balance lies in the fusion of green chilis' gentle heat, creamy coconut milk, and an array of aromatic Thai herbs.
To craft the authentic green curry sauce like a local, begin by gently heating coconut milk until the oil separates, then add the fragrant green curry paste. Incorporate your choice of chicken, pork, or beef, along with chicken broth or water, and season with fish sauce and palm sugar. Simmer this delightful concoction with your preferred medley of vegetables, and enhance it further with Thai sweet basil and sliced red chilis.
As you explore the wonders of Thai cuisine, you'll often come across people enjoying green curry with rice. However, in many parts of Thailand, especially in the north, locals have discovered the delightful combination of pairing green curry with fermented rice noodles, also known as "Kanom Jeen Gaeng Kiew Wan." This unique pairing creates an intriguing blend of flavors and fragrances that you've never experienced before.
Fermented rice noodles possess a distinct character, differing from conventional rice noodles with their light color and delicate taste. These thin noodles are crafted from 100% fermented rice dough, a blend of water and salt. The dough is then extruded through a cylinder into hot water, resulting in their unique texture. Fresh fermented rice noodles can be found in local markets, while dry versions are available in most Asian supermarkets near you.
In Thailand, it is commonplace to substitute steamed rice for fermented rice noodles when enjoying green curry, offering a lighter but still tasty option. The rice noodles absorb the flavorful curry sauce splendidly, providing a delightful blend of spice and taste.
If you like green curry (I mean, who doesn’t), and you want to make it at home the way Thai people do, be sure to try our green curry with fermented rice noodle recipe.
To make this recipe, you are going to need:
- 100 g. Green curry paste
- 250 g. Full fat coconut milk
- ½ cup water or chicken stock
- 150 g. Pork slices
- 50 g. Palm sugar
- 2 tablespoon fish sauce
- 5 Thai green eggplants
- 1 handful Thai pea eggplant seeds
- 2 handful Thai sweet basil
- 1 Red chilies( fine slices)
- 100 g. Fermented rice noodle
Here is a step-by-step guide on how to make Thai Green Curry with Fermented Rice Noodle Recipe
1 Gather all the essential ingredients for your Thai Green Curry. When it comes to preparing the Thai green eggplants, start by removing the stems and cutting them into bite-sized pieces. To preserve their freshness and prevent them from oxidizing and turning brown prematurely, place the eggplant pieces in a small bowl of water. Soaking them until you're ready to incorporate them into the curry will ensure they remain fresh and vibrant. This helpful tip guarantees that your Thai Green Curry will showcase the eggplants at their best.
2 Heat a pot over medium-high heat. Once the pot has reached the desired temperature, pour in the coconut milk and begin stirring consistently. Continue stirring until you observe the coconut milk starting to release oil, indicated by the formation of bubbles around the edges of the pot. This is a crucial indicator that the coconut milk has reached the appropriate stage for the subsequent step in the process.
3 Add the green curry paste to the pot and stir until the coconut milk takes on a richer and more intense shade of green.
4 Combine the pork slices with the remaining ingredients in the pot and stir continuously until the pork is fully cooked.
5 Add the fish sauce and palm sugar to the pot, and continue to stir until the palm sugar has completely dissolved. The sweetness of the palm sugar will create a harmonious balance with the other flavors present in the dish.
6 Pour water or chicken stock into the pot and stir well to ensure all the ingredients are thoroughly combined.
7 Add the eggplants to the mixture and continue cooking, adjusting the heat to maintain a steady simmer. Allow the eggplants to cook for approximately 5 minutes, or until they are tender and fully cooked.
8 Take the curry off the heat and add sweet basil and sliced red chillies. Stir everything together to ensure the flavors are well combined.
9 You should all be set for the green curry. Transfer it to a large serving bowl to share, or into individual bowls to prepare for serving.
10 For fermented noodles, you can use either fresh fermented noodles or dry fermented noodles, which are easier to find in an Asian supermarket near you. Bring a pot of water to a boil and cook the noodles for 7-10 minutes. Drain and rinse them with room temperature water.
11 Serve the fermented rice noodles with a bowl of green curry, or you can mix them on the same dish for more flavors. Enjoy!
Other Thai Recipes You Might Like
Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Thai Green Curry with Fermented Rice Noodle Recipe
Thai Green Curry is delicious and goes well with anything, no matter if it's rice or noodles. If you are looking to make an authentic green curry dish the way the Thai do, you are going to love this recipe where we combine our flavorful and authentic green curry recipe with fermented rice noodle, creating a very authentic Thai dish just like what you would find in Thailand’s night market. Let’s get cooking!
Ingredients
- 100 g. Green curry paste
- 250 g. Full fat coconut milk
- ½ cup water or chicken stock
- 150 g. Pork slices
- 50 g. Palm sugar
- 2 tablespoon fish sauce
- 5 Thai green eggplants
- 1 handful Thai pea eggplant seeds
- 2 handful Thai sweet basil
- 1 Red chilies( fine slices)
- 100 g. Fermented rice noodle
Directions
- Gather all the essential ingredients for your Thai Green Curry. When it comes to preparing the Thai green eggplants, start by removing the stems and cutting them into bite-sized pieces. To preserve their freshness and prevent them from oxidizing and turning brown prematurely, place the eggplant pieces in a small bowl of water. Soaking them until you’re ready to incorporate them into the curry will ensure they remain fresh and vibrant. This helpful tip guarantees that your Thai Green Curry will showcase the eggplants at their best.
- Heat a pot over medium-high heat. Once the pot has reached the desired temperature, pour in the coconut milk and begin stirring consistently. Continue stirring until you observe the coconut milk starting to release oil, indicated by the formation of bubbles around the edges of the pot. This is a crucial indicator that the coconut milk has reached the appropriate stage for the subsequent step in the process.
- Add the green curry paste to the pot and stir until the coconut milk takes on a richer and more intense shade of green.
- Combine the pork slices with the remaining ingredients in the pot and stir continuously until the pork is fully cooked.
- Add the fish sauce and palm sugar to the pot, and continue to stir until the palm sugar has completely dissolved. The sweetness of the palm sugar will create a harmonious balance with the other flavors present in the dish.
- Pour water or chicken stock into the pot and stir well to ensure all the ingredients are thoroughly combined.
- Add the eggplants to the mixture and continue cooking, adjusting the heat to maintain a steady simmer. Allow the eggplants to cook for approximately 5 minutes, or until they are tender and fully cooked.
- Take the curry off the heat and add sweet basil and sliced red chillies. Stir everything together to ensure the flavors are well combined.
- You should all be set for the green curry. Transfer it to a large serving bowl to share, or into individual bowls to prepare for serving.
- For fermented noodles, you can use either fresh fermented noodles or dry fermented noodles, which are easier to find in an Asian supermarket near you. Bring a pot of water to a boil and cook the noodles for 7-10 minutes. Drain and rinse them with room temperature water.
- Serve the fermented rice noodles with a bowl of green curry, or you can mix them on the same dish for more flavors. Enjoy!
