Thai · dinner
40m
Total time
2
Servings
—
kcal
medium
Difficulty
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FAQ · Things people ask
You can, but Thai basil has an anise-like flavor that's hard to replicate. Regular basil will taste more Italian-herbaceous. If you can't find Thai basil, a handful of fresh mint at the end adds a similar brightness.
Use light brown sugar or even white sugar—you'll lose a bit of the caramel depth, but the curry will still balance out. Start with 1 teaspoon and adjust to taste.
Yes. The curry improves after a day as the flavors meld. Store without the basil, then reheat gently and stir in fresh basil just before serving. It keeps 3 days in the fridge or freezes well for 2 months.
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Thai Green Curry — Kaeng Khiao Wan — is built on one critical technique: cracking the coconut cream. Most home recipes pour in the coconut milk all at once and simmer everything together. That works, but frying the paste in separated coconut oil concentrates the aromatics, blooms the spices, and gives the curry a rounded depth that no amount of simmering alone can replicate.
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