Kaeng khiao wan, or as literally translated is “Sweet Green Curry”; commonly known as Thai Green Curry, is a particular favourite dish of mine, to cook, and to eat.
In its most basic form, you can buy a jar of paste, stir fry some chicken, or vegetables, and add the sauce – cooking it through. This will give you OK results – quite tasty, hardly fulfilling, not particularly authentic and not as nutritious as a recipe using fresh ingredients. Like many popular dishes, people will have their recipes of choice; my own includes birds-eye chillies (nothing to do with fish fingers!), shallots, fresh ginger, garlic, fresh coriander, lemongrass, limes, kaffir lime leaves, galangal, ground coriander cumin, fish sauce and cane sugar.