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December 10, 2008
Posted by talin

Green Curry with Prawns (Kaeng Kiaw Waan Goong)

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Filed under: Cooking Classes, Recipes

Chef Chai pointed out in class that he likes to pre-cook the shrimp to avoid overcooking them.  Just bring some water to a boil, and add your shrimp.  When the shrimp turns pink (within a few seconds), remove them from the water.  Then, add them to your soup pot at the very end to warm them up.  This prevents the shrimp from getting tough and overcooked.

Green Curry with Prawns
(kaeng kiaw waan goong)
(Serves 4)
2 1/2 cups coconut milk
1/3 cup green curry paste (recipe to follow or use prepared green curry paste) (Aisle 13)
1-2 tablespoons cooking oil, if needed
1 cup chicken stock (If using canned chicken stock, be aware that many brands use lots of salt!)
8 Thai eggplants, quartered
1 cup Thai pea eggplants (optional, and may not be available in your area)
2 tablespoons fish sauce (Aisle 13)
1/2 teaspoon salt
2 teaspoons palm sugar, or brown sugar (Aisle 13 & 15)
16 medium prawns (26-30 count per pound), peeled and deveined
1/4 cup Thai basil leaves
4 kaffir lime leaves, center stem removed
2 red chili peppers, sliced

  1. Bring 1/2 cup of thick coconut cream, skimmed from top of can, to a boil in a medium nonstick saucepan. Cook over medium heat, stirring often for 2-3 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant, about another 2-3 minutes. Tiny pockets of oil should start to surface at this point; if the oil does not surface, add 1-2 tablespoons of cooking oil and keep stirring for another minute. Transfer the mixture to a larger pot.
  2. Add the remaining coconut milk, chicken stock, Thai eggplants, Thai pea eggplants, fish sauce, salt, palm sugar and prawns.
  3. Bring to a boil and add Thai basil leaves, kaffir lime leaves and red chili peppers, being careful not to over cook the prawns; remove from heat. Adjust seasoning, transfer to a bowl, and serve.

Note If you cannot find Thai eggplants or Thai pea eggplants, substitute with long purple eggplants or cauliflower and zucchini.

Reprinted with permission from Thai Cuisine Beyond Curry by Chef Chai Siriyarn.

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One Response to “Green Curry with Prawns (Kaeng Kiaw Waan Goong)”

  1. Thai Restaurant Santa Cruz - March 16th, 2010 at 4:55 pm

    The big prawns look yummy

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