Thai white curry
This Thai white curry is creamy and mild with coconut milk, chicken or tofu, bamboo shoots, lime and just a little chilli.
Ingredients
Directions
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- Step 1: In a mortar and pestle, pound the shallots, garlic, ginger, turmeric, coriander roots, and chilies (if using) into a paste. For smoother texture, pound longer.
- Step 2: In a dry pan, toast the coriander and cumin seeds until fragrant (2–3 minutes). Grind them into a fine powder.
- Step 3: Heat peanut oil in a large saucepan over medium heat. Add the curry paste and fry for 4–5 minutes until fragrant. Stir in the ground spices and cook for an additional minute.
- Step 4: Add one-third of the coconut milk to the pan and cook for 3–4 minutes, stirring constantly. Add the chicken and coat it in the paste.
- Step 5: Pour in the remaining coconut milk, stock, fish sauce, and palm sugar. Simmer over medium heat for 10 minutes.
- Step 6: Stir in the bell pepper, bamboo shoots, and lime juice. Simmer for 5–6 minutes until vegetables are tender.
- Step 7: Taste and adjust with additional sugar, fish sauce, or lime juice, as needed.
- Step 8: Serve hot over rice, garnished with fresh Thai basil and lime wedges.
Video
About this recipe
We’ve all heard of green, yellow, and red curry, but have you heard of white curry? White curry, or kaeng khiao wan, is milder and creamier version which usually skips the red or green chilies (though I couldn’t help myself—I added just a couple!).
Keywords: Thai white curry, Dinner, Thai, Chicken, Curry, Coconut, Spicy, Carbs, Thai white curry recipe, mild Thai coconut curry, Thai chicken curry with coconut milk, creamy white curry, curry with bamboo shoots, mild chicken curry, Thai tofu curry
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