Enjoy the fresh flavor of the green pepper and coriander stems used to make the curry paste in this recipe. The coconut milk sweetens the curry and turns it to a rich green color. That’s why it’s called gaeng kheow waan (or “sweet green curry”). It was originally invent- ed by Thai cooks who modified red curry by switching green peppers for red peppers and using coconut milk instead of water.
- Pour the coconut cream into a pot on high heat. Add the green curry paste and cook until oil appears on the surface and the paste becomes fragrant. Stir frequently to ensure it doesn’t burn on the bottom.
- Add the coconut milk and water. Stir and let it sit until the mixture begins to boil.
- Add the chicken and all the vegetables, and let it simmer for 3 to 4 minutes until tender.
- Add the sweet basil and then the soy sauce, starting with 1 teaspoon and adding a little bit more if needed. Turn off the heat.