Episode 1: Gang Keow Wan

The Emerald Enchantress:
Unveiling the Secrets of Gang Keow Wan

As the first light of dawn breaks over Hua Hin's pristine beaches, the kitchen at Baan Gliwang already hums with life. Today, we embark on a vibrant journey into the heart of Thai cuisine with Gang Keow Wan, the beloved Green Curry.

Gai, a sprightly 60-year-old with wisdom etched in the laugh lines around her eyes, leads us to a table laden with an array of fresh ingredients. "Behold," she says with a warm smile, "the palette from which we paint our green masterpiece." Before us lies a cornucopia of locally sourced treasures: vivid green chillies, fragrant kaffir lime leaves, plump Thai eggplants, and sprigs of sweet basil.

"The soul of Gang Keow Wan," Gai explains, her hands moving with practised grace, "lies in its homemade curry paste." She guides us to a weathered granite mortar and pestle, tools in the kitchen for generations. With meticulous care, she begins the time-honoured ritual of grinding the ingredients. The air fills with a beautiful aroma as lemongrass, galangal, and coriander roots are pounded into submission.

"This is where we differ from Gang Massaman," Gai notes, her eyes twinkling. "While Massaman whispers of distant lands and slow-cooked richness, our Green Curry sings of Thailand's lush landscapes and vibrant spirit."

As the paste nears completion, Gai shares a family secret passed down through generations. "We add a single, young green peppercorn to our paste. It's subtle but adds a depth that elevates the entire dish."

Next comes the cooking process, a delicate dance of flavours and textures. Gai reaches for a large bowl filled with creamy white liquid. "This," she says with pride, "is the heart of our curry - fresh coconut milk, squeezed this morning from locally sourced coconuts." She explains that they never use canned or processed coconut milk. "The difference in taste is remarkable," she insists. "It's more work, but it's what makes our Gang Keow Wan truly special."

Gai gently heats the fresh coconut cream until it splits, releasing its natural oils. "This step is crucial," she emphasises. "It allows the curry paste to bloom, unlocking its full potential."

The kitchen fills with a symphony of sizzles and pops as the paste meets the hot oil. Gradually, more fresh coconut milk, palm sugar, and fish sauce are added, and each ingredient is carefully measured to achieve the perfect balance of sweetness, saltiness, and umami.

Finally, vegetables and meat (or tofu for vegetarian versions) are added. "We source our ingredients from local farmers committed to sustainable practices," Gai proudly states. "It's not just about flavour; it's about supporting our community and preserving our environment."

Gai reflects on the dish's significance as the curry simmers, her voice soft with reverence. "Gang Keow Wan is more than just a curry. It's a celebration of Thailand's bounty, a testament to the harmonious blend of flavours that define our cuisine."

The finished dish is a sight to behold: a vibrant green pool studded with colourful vegetables and tender meat. As we take our first bite, the complexity of flavours unfolds on our palates—the heat of the chillies, the freshness of the herbs, and the richness of the fresh coconut milk, all in perfect harmony.

"This," Gai says with a satisfied smile that reaches her eyes, "is the taste of Thailand. It is fresh, bold, and utterly unforgettable."

As we savour the Gang Keow Wan, we can't help but feel we've been let in on a precious secret. This isn't just a meal; it's a journey through Thailand's culinary heritage, a testament to the power of fresh ingredients, meticulous preparation, and time-honoured recipes. It reminds us that in Thai cuisine, every dish tells a story—and Gang Keow Wan's tale is vibrant.