Thai Green Curry

also called gaeng keow wan · kaeng khiao wan · gang keow wan · green curry

The table

10green bird chilespound to a paste in a mortarfry in the coconut cream until fragrantsimmer 15 minsimmer 5 min
4shallots
6 clovesgarlic
2 stalks(thinly sliced)lemongrass
1 Tbs(minced)galangal
1 Tbs(scrubbed and chopped)coriander root
1 tsp(from 1 lime)kaffir lime zest
1 tspshrimp paste
14 oz(400 mL; one can, unshaken)coconut milk
1 lb(450 g; thinly sliced)chicken thighs
6(200 g; quartered)Thai eggplants
2 Tbsfish sauce
1 Tbspalm sugar
4(torn)kaffir lime leaves
1 cup(leaves only)Thai basil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.

Pans and tools

1pound to a paste in a mortar

2fry in the coconut cream until fragrant

goes in with what step 1 made

3simmer 15 min

goes in with what step 2 made

4simmer 5 min

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 20 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr.

  1. pound to a paste in a mortar

    not timedfrom the start

  2. fry in the coconut cream until fragrant

    not timedfrom the start

  3. simmer 15 min

    15 minwalk away(read off the step)from the start

  4. simmer 5 min

    5 minwalk away(read off the step)15 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need mortar · wok

Goes with

See how it is written
>> title: Thai Green Curry
>> category: Stews & Braises
>> tags: chicken, coconut, thai, chiles, curry
>> counters: Thai Kitchen
>> aka: gaeng keow wan, kaeng khiao wan, gang keow wan, green curry
>> servings: 4
>> time: 1 hr
>> step.2: fry in the coconut cream until fragrant
>> step.3: simmer 15 min
>> step.4: simmer 5 min

Pound @green bird chiles{10}, @shallots{4}, @garlic{6%cloves}, @lemongrass{2%stalks}(thinly sliced), @galangal{1%Tbs}(minced), @coriander root{1%Tbs}(scrubbed and chopped), @kaffir lime zest{1%tsp}(from 1 lime), @shrimp paste{1%tsp} to a paste in a #mortar{}.

Fry @&(~1)green curry paste{} in a #wok{} in the thick cream skimmed from @coconut milk{14%oz}(400 mL; one can, unshaken) until fragrant.

Simmer @chicken thighs{1%lb}(450 g; thinly sliced), @Thai eggplants{6}(200 g; quartered), @fish sauce{2%Tbs}, @palm sugar{1%Tbs}, @kaffir lime leaves{4}(torn) with @&(~1)fried paste{} and the rest of the can for ~{15%min}.

Add @Thai basil{1%cup}(leaves only) to @&(~1)curry{} for ~{5%min}.