Chef's Quick Tips: Gaeng Keow Wan

Chef North, of Nit Noi Provisions in Norwalk, shows News 12's Tina Redwine how to make Gaeng Keow Wan.
Gaeng Keow Wan (Green Curry)


4 tbsp green curry paste
1 ½ cup of coconut milk
2 ½ cup of Nit Noi Pasture-Raised Chicken Bone Broth
2 cups of butternut squash, cubed
1 cup of Jasmine rice
5 Thai basil leaf
2 tsp of Nit Noi Thai Fried Garlic (optional)


Rinse 1 cup Jasmine rice in a bowl or pot with several changes of cold water until
the water runs clear. Combine rice and 2 cups of chicken bone broth in a medium
size pot. Bring to a boil, cover pot with a tight-fitting lid and reduce heat to low.
Cook rice, without uncovering the lid for 15 minutes. Do not open the lid. Remove
pan from heat. Let stand for 15 minutes. Uncover and fluff cooked rice with a
Peel and dice Butternut squash removing core and seeds. Bring 1 inch of water to
boil in a large saucepan fitted with a steamer basket. Add squash. Cover and steam
until very tender, about 15 minutes.
In a saucepan, on medium heat add ¾ cup of coconut milk and cook until you see
the fat starts to separate, add the green curry and cook for another 1 minute. Add
the remaining coconut milk and stir for another minute, add ½ cup of Nit Noi’s
Chicken Bone Broth (see recipe for chicken bone broth from that segment) and bring to a simmer. Cook for another 2 minutes on medium
Ladle the green curry over the butternut squash, garnish with Thai Basil, and
service with a side of rice.