Dish

Gaeng kiew wan

Gaeng kiew wan is a creamy and spicy curry that is typically served with rice. The dish is usually made with chicken or beef, but can also be made with tofu or vegetables for a vegetarian option. The curry paste is made by grinding together green chilies, lemongrass, galangal, coriander root, garlic, shallots, and shrimp paste. The paste is then cooked with coconut milk and meat or vegetables until the flavors meld together. The dish is typically garnished with fresh basil leaves and served with steamed rice.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Sauce

Origins and history

Gaeng kiew wan originated in central Thailand and is believed to have been influenced by Indian and Malay cuisine. The dish was traditionally made with wild boar or venison, but has since been adapted to use more commonly available meats like chicken and beef.

Dietary considerations

Gluten-free, dairy-free, nut-free

Variations

There are many variations of gaeng kiew wan, including red curry (made with red chilies), yellow curry (made with turmeric), and panang curry (made with peanuts).

Presentation and garnishing

The dish is typically served in a bowl with the curry on one side and the rice on the other. Garnish with fresh basil leaves and sliced red chilies for added color and flavor.