Avocado Green Curry (Kang Kaew Wan)

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Yields: 2 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 15 Mins Total Time: 20 Mins

I reckon green curry is the crowd favourite of all Thai curries, perhaps because of it’s sweetness and good looks. Kang kaew wan literally translates to curry green sweet, so you get the gist. Round eggplants are hard to find, so I was elated to be able to plant them in my garden. An additional avocado at the end adds an unorthodox but extremely tasty twist.

Since I’m lazy, and coriander is rare and expensive here, I usually go with a premade curry paste. Luckily, we can get my favourite Kanokwan curry pastes here in the supermarket. It is an authentic Thai product, with a clear list of ingredients, which does not include shrimp paste or fish sauce!

If you can get all the ingredients, I would totally recommend that you make kang kaew wan paste from scratch. Eatingthaifood’s Authentic Thai Green Curry Recipe (CW: meat) is the best recipe I’ve seen.

For another interesting curry and fruit combo, check out my Red Curry (Kang Phet) with Rambutan or Vegan Jungle Curry (Kang Pa) recipe.

I like to serve my Thai curries with Vegan No Name Vegetable Fritters, which soak up the curry sauce nicely.

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Ingredients

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Instructions

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  • This is the brand of curry paste that I use.
  • Heat 1 cup of coconut milk over medium heat in a pot. Add 50g green curry paste and stir well until incorporated and some oil appears as a separate layer on the top. Add another 1 cup of water (or vegetable stock).
  • Add the Magic Meat / seitan / tofu and all the vegetables with the exception of the basil leaves and the avocado. Bruise the kaffir lime leaves in your fingers like you want to crush a fascist and add them to the curry.
  • Let cook for about 10 minutes. If you used water, add 1 tsp of vegetable stock granules.
  • Kang kaew wan is meant to be sweet, so I usually add 1 tsp of sugar at this point because I think it brings out the flavour better. But if you find the sweetness from the coconut milk sufficient, then skip the sugar.
  • Add avocado and mix well into the curry. Then add basil leaves and turn off the heat immediately.
  • Serve with plain rice.

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