Keto Kaeng Keow Wan

Kaeng keow wan is a Thai sweet green curry. It’s the less spicy, more sweet sister of the red curry. But if you underestimate its power it will set you on fire!⁣ The spiciness of the curry is toned down with the creaminess of the coconut milk and a touch of sweetness of the stevia (or sugar normally). The sweet basil leaves give it a nice fresh touch. Kaeng keow wan a traditional, authentic and flavorfull dish. It’s usually more liquidy than the red curry as fresh chillies are used to make this curry.

• 2 tablespoons green curry
• 350 gr pork neck
• 6 Thai eggplants
• a handfull of pea eggplants
• red peppers
• a few kaffir lime leaves
• a handful of Thai basil leaves (Do not substitute regular basil. Thai basil has a bit of an anise flavor.)
• 150 ml coconut milk
• 2 tablespoons fish sauce
• 2 tsp of stevia
• 2 tablespoons of coconut cream

1. Slice the pork neck into equal pieces.
2. Wash the eggplants and cut into quarters.
3. Slice the red peppers.
4. Wash the leaves and remove them from the stem.

1. Heat a little oil in a wok.
2. Add the red curry and stir fry for a few seconds.
3. Add the pork and stir fry till the pork is seared.
4. Add the coconut milk, vegetables and fish sauce.
5. When the chicken is cooked, turn off the heat and stir in the leaves.
6. Top with coconut cream before serving.

Chicken is actually the most common used protein. I replaced it with pork neck as that tends to stay tender too. You can replace the protein with any protein you like.