Green curry paste (Nam Prik Gaeng Kheaw Wan)

50 g thinly sliced Pork /chicken / beef
1 cup coconut milk
2 Tbsp. Panang curry paste

2 kaffir lime leaves – finely shredded

1 large red chili – thinly sliced

1/4 tsp. palm sugar
2 tsp. fish sauce


  1. Boil 2 cooking spoons of coconut milk in the wok over low heat until oil appears on the surface.
  2. Add curry paste and stir for 1 minute, or until fragrant
  3. Add pork and cook until done, then add coconut milk and bring to a boil
  4. Add palm sugar and fish sauce, then boils until it thickens

Remove from heat. Add kaffir lime leaves and garnish with large red chilies