Andhra-style Green Curry

Ingredients

In this Andhra-style adaptation of Gaeng kiew wan, we incorporate the bold and spicy flavors of Andhra cuisine. The original Thai green curry is typically milder and uses ingredients like Thai basil and fish sauce, which are replaced with Andhra-specific spices and herbs. The addition of tamarind gives the curry a tangy twist, which is not commonly found in the original version. We alse have the original recipe for Gaeng kiew wan, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup mixed vegetables (eggplant, okra, potatoes), diced 1 cup mixed vegetables (eggplant, okra, potatoes), diced
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion and green chilies. Sauté until the onion turns golden brown.
2. 2.
   Add ginger-garlic paste and sauté for another minute.
3. 3.
   In a small bowl, mix together turmeric powder, red chili powder, coriander powder, and cumin powder with a little water to form a paste. Add this paste to the pan and cook for 2 minutes.
4. 4.
   Pour in the coconut milk and bring it to a gentle simmer.
5. 5.
   Add the diced vegetables and tamarind paste. Stir well to combine.
6. 6.
   Cover the pan and let the curry simmer for about 15-20 minutes, or until the vegetables are cooked through.
7. 7.
   Season with salt according to taste.
8. 8.
   Garnish with fresh coriander leaves.
9. 9.
   Serve hot with steamed rice or Indian breads.

Treat your ingredients with care...

• Tamarind paste — Soak tamarind in warm water for 10 minutes, then extract the pulp and discard the seeds before using in the curry.

Tips & Tricks

• Adjust the spiciness of the curry by adding more or fewer green chilies according to your preference.
• For a richer flavor, you can roast and grind the spices instead of using pre-ground powders.
• If you prefer a thinner consistency, you can add a little water or vegetable broth while simmering the curry.

Serving advice

Serve the Andhra-style Green Curry hot with steamed rice or Indian breads like roti or naan. Accompany it with a side of yogurt or raita to balance the spiciness.

Presentation advice

Garnish the curry with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Indian serving bowl or on a banana leaf for an authentic touch.