Kaeng Keao Wan Kung

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   Kaeng Keao Wan Kung
Green Shrimp Curry

The curries of Thailand are identified by colour, and kaeng keao wan kung, which gets its colour from green chilies, is one of the most popular.

Some ingredients may be unfamiliar. These will be hyperlinked to our Glossary of Southeast Asian Cuisine.

From Time/Life's Foods of the World - Pacific and Southeast Asian Cooking, 1970

To serve 4 to 6:

1.5 pounds medium-sized, uncooked shrimp (21 to 25 to the pound) 
3 cups fresh coconut milk made from 3 cups coarsely-chopped coconut and 3 cups hot water (click here for information on selecting and using coconuts) 
2 tablespoons green curry paste (click here for recipe) 
1 tablespoon crushed kachai, pulverised with the flat of a heavy knife or with a mortar and pestle 
2 tablespoons fish's gravy 
1 Tablespoon fresh, hot green chili strips, about 1 inch long and 1/8 inch wide (click here for information and tips regarding hot peppers) 
4 fresh basil leaves
Shell the shrimp. Then de-vein them by making a shallow incision down the backs with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife. Wash the shrimp under cold running water and pat them completely dry with paper towels. Set them aside.

Prepare the coconut milk and let it rest at room temperature or in the refrigerator for an hour or so, until the rich top milk rises to the surface. With a large spoon, skim 1 cup off the top and transfer it to a heavy 3- or 4-quart saucepan. Set the remaining coconut milk aside.

Stirring frequently, bring the top milk to a boil over high heat. Reduce the heat to low and, stirring occasionally, simmer uncovered until coconut oil begins to bubble to the surface and the liquid has been reduced to about 1/4 cup. Add the green curry paste and the pulverized kachai, and cook briskly, still stirring from time-to-time, until most of the liquid has evaporated.

Add the shrimp and turn them about with a spoon for 3 or 4 minutes, or until they are firm and pink. Stir in the remaining coconut milk and the fish's gravy and, stirring occasionally, simmer uncovered for 10 minutes. Taste for seasoning and garnish with the chili strips and fresh basil leaves.

Serve at once from a deep, heated platter or large bowl. Kaeng keao wan kung is traditionally accompanied by hot, boiled rice.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: Kaeng Keao Wan Kung Posted: 02 December 2011 at 09:36
	Kaeng Keao Wan Kung Green Shrimp Curry The curries of Thailand are identified by colour, and kaeng keao wan kung, which gets its colour from green chilies, is one of the most popular. Some ingredients may be unfamiliar. These will be hyperlinked to our Glossary of Southeast Asian Cuisine. From Time/Life's Foods of the World - Pacific and Southeast Asian Cooking, 1970 To serve 4 to 6: 1.5 pounds medium-sized, uncooked shrimp (21 to 25 to the pound) 3 cups fresh coconut milk made from 3 cups coarsely-chopped coconut and 3 cups hot water (click here for information on selecting and using coconuts) 2 tablespoons green curry paste (click here for recipe) 1 tablespoon crushed kachai, pulverised with the flat of a heavy knife or with a mortar and pestle 2 tablespoons fish's gravy 1 Tablespoon fresh, hot green chili strips, about 1 inch long and 1/8 inch wide (click here for information and tips regarding hot peppers) 4 fresh basil leaves Shell the shrimp. Then de-vein them by making a shallow incision down the backs with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife. Wash the shrimp under cold running water and pat them completely dry with paper towels. Set them aside. Prepare the coconut milk and let it rest at room temperature or in the refrigerator for an hour or so, until the rich top milk rises to the surface. With a large spoon, skim 1 cup off the top and transfer it to a heavy 3- or 4-quart saucepan. Set the remaining coconut milk aside. Stirring frequently, bring the top milk to a boil over high heat. Reduce the heat to low and, stirring occasionally, simmer uncovered until coconut oil begins to bubble to the surface and the liquid has been reduced to about 1/4 cup. Add the green curry paste and the pulverized kachai, and cook briskly, still stirring from time-to-time, until most of the liquid has evaporated. Add the shrimp and turn them about with a spoon for 3 or 4 minutes, or until they are firm and pink. Stir in the remaining coconut milk and the fish's gravy and, stirring occasionally, simmer uncovered for 10 minutes. Taste for seasoning and garnish with the chili strips and fresh basil leaves. Serve at once from a deep, heated platter or large bowl. Kaeng keao wan kung is traditionally accompanied by hot, boiled rice.
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