Gaeng Keow Wan — Central (Bangkok), Thailand

The Thai name means 'sweet green', but don't be fooled: thanks to its paste of fresh green chilies, green curry is usually the hottest of the family, ahead of even the red one. Holy basil (kaphrao) and pea eggplant keep it garden-close, and coconut milk only softens what's coming.

Ingredients

green curry paste, 3 tbsp
coconut milk, 2 cups (400 ml)
sliced chicken or beef, 300 g
pea eggplant (makheur), 100 g
kaffir lime leaves, torn, 4
holy basil (kaphrao), 1 cup
palm sugar, 1 tbsp
fish sauce, 2 tbsp

450–650 kcal per typical serving. per serving of curry without rice; the coconut milk carries nearly all the calories (estimated from the typical recipe)

Where to try it

Bangkok

More history on Wikipedia: Kaeng khiao wan

How it is made

Fry the curry paste in the thick coconut cream (the first cup from the can) 3-4 min, until it splits oil and the aroma opens.
Add the meat and coat in the paste for a few minutes before pouring in the rest of the coconut milk.
Add the pea eggplant and kaffir leaves; simmer 10 min over low heat.
Balance with palm sugar and fish sauce: it should read salty-sweet with the heat up front.
Turn off the heat and add the holy basil at the end; serve with jasmine rice on the side.