Green Curry with Fish and Eggplant (Kaeng Khiaw Waan) | Saveur

Name: Green Curry with Fish and Eggplant (Kaeng Khiaw Waan) | Saveur
Ingredients: 2 tsp. coriander seeds; 1 tsp. yellow mustard seeds; ½ tsp. cumin seeds; 8 whole black peppercorns; 2 tbsp. roughly chopped cilantro root or stems; 2 tsp. shrimp paste, preferably Trachang brand; 1½ tsp. kosher salt; 1 tsp. finely chopped Kaffir lime leaf; 1 tsp. grated lime zest, preferably Kaffir; 15 fresh green Thai chiles, stemmed and roughly chopped; 8 cloves garlic, roughly chopped; 6 small Asian shallots or 2 medium regular shallots, thinly sliced; 2 stalks lemongrass, trimmed and thinly sliced; 1 3"-piece galangal, peeled and thinly sliced; ¼ cup coconut milk, preferably UHT from a carton; ½ lb. skinless, boneless tilapia filets, cut into ½" pieces; ¾ tsp. kosher salt, plus more to taste; 4 tsp. cornstarch; ½ tsp. sugar; ⅛ tsp. ground white pepper; ½ cup coconut cream, preferably UHT from a carton; 1½ cups coconut milk, preferably UHT from a carton; 4 small Thai eggplants, quartered, or 1 small Japanese eggplant, cut into 1½" pieces; 1 tbsp. fish sauce, preferably Tiparos brand; 1 tbsp. grated palm sugar; 12 fresh or frozen Kaffir lime leaves, roughly torn; 3–4 fresh green Thai chiles, stemmed and halved; ½ cup packed basil leaves, preferably Thai; 2 eggs, hard-boiled, peeled, and quartered; Cooked jasmine rice, for serving

www.saveur.com

Every region of Thailand has its version of green curry—this central-Thailand version is from Andy Ricker, chef and owner of Pok Pok restaurant.

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

Share this recipe:

Ingredients

2 tsp. coriander seeds
1 tsp. yellow mustard seeds
½ tsp. cumin seeds
8 whole black peppercorns
2 tbsp. roughly chopped cilantro root or stems
2 tsp. shrimp paste, preferably Trachang brand
1½ tsp. kosher salt
1 tsp. finely chopped Kaffir lime leaf
1 tsp. grated lime zest, preferably Kaffir
15 fresh green Thai chiles, stemmed and roughly chopped
8 cloves garlic, roughly chopped
6 small Asian shallots or 2 medium regular shallots, thinly sliced
2 stalks lemongrass, trimmed and thinly sliced
1 3"-piece galangal, peeled and thinly sliced
¼ cup coconut milk, preferably UHT from a carton
½ lb. skinless, boneless tilapia filets, cut into ½" pieces
¾ tsp. kosher salt, plus more to taste
4 tsp. cornstarch
½ tsp. sugar
⅛ tsp. ground white pepper
½ cup coconut cream, preferably UHT from a carton
1½ cups coconut milk, preferably UHT from a carton
4 small Thai eggplants, quartered, or 1 small Japanese eggplant, cut into 1½" pieces
1 tbsp. fish sauce, preferably Tiparos brand
1 tbsp. grated palm sugar
12 fresh or frozen Kaffir lime leaves, roughly torn
3–4 fresh green Thai chiles, stemmed and halved
½ cup packed basil leaves, preferably Thai
2 eggs, hard-boiled, peeled, and quartered
Cooked jasmine rice, for serving