Gaeng Keow Wan Jay

Gaeng keow wan — green curry — is one of Thailand's most aromatic curries, built on a paste of fresh green chillies, lemongrass, galangal, and kaffir lime. The jay ('vegetarian') version omits meat and relies on firm tofu and seasonal vegetables to carry the silky, coconut-rich broth. The name translates as 'sweet green curry,' reflecting the balance of heat and natural sweetness.

Serves: 4

Ingredients

• 400ml (14 fl oz) full-fat coconut milk
• 200ml (¾ cup) vegetable stock
• 3 tbsp (45g) green curry paste (store-bought or homemade)
• 300g (10 oz) firm tofu, pressed and cut into 2 cm (¾ inch) cubes
• 150g (5 oz) Thai eggplant (pea eggplant or round green eggplant), halved
• 100g (3½ oz) courgette (zucchini), sliced
• 4 kaffir lime leaves, central rib removed, finely sliced
• 2 stalks lemongrass, bruised
• 2 tbsp (30ml) vegetarian fish sauce or light soy sauce
• 1 tbsp (12g) palm sugar or light brown sugar
• Large handful Thai basil leaves
• 2 long red chillies, sliced (for garnish)
• Steamed jasmine rice, to serve

Instructions

1. Scoop the thick cream from the top of the coconut milk into a medium wok or saucepan. Heat over medium until it begins to bubble and the fat separates, about 3 minutes.
2. Fry the green curry paste in the coconut cream, stirring constantly for 2 minutes until deeply fragrant.
3. Pour in the remaining coconut milk and vegetable stock. Add lemongrass. Bring to a gentle simmer.
4. Add tofu, eggplant, and courgette. Simmer for 8–10 minutes until vegetables are tender but not mushy.
5. Season with vegetarian fish sauce and palm sugar. Add kaffir lime leaves.
6. Remove from heat and stir in Thai basil. Taste and adjust seasoning — the curry should be creamy, aromatic, and balanced between sweet, savoury, and mildly spicy.
7. Garnish with sliced red chilli. Serve with steamed jasmine rice.

Cook's Notes: Frying the paste in coconut cream (rather than oil) 'blooms' the aromatics and gives the curry a richer depth. Thai pea eggplant has a pleasant bitterness; substitute regular eggplant cut small if unavailable. Pressing the tofu for at least 20 minutes before cooking helps it hold its shape.