Gaeng Keow Wan Gai
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Gaeng Keow Wan Gai — green chicken curry — is Thailand's most beloved curry, made with fresh green chilli paste, coconut milk, chicken, Thai eggplant, and fragrant kaffir lime leaves. Despite its name, it is neither particularly sweet nor excessively hot, but complex, herbal, and deeply satisfying.
Cultural Origin
Gaeng keow wan gai is the chicken version of green curry and is the prototypical Central Thai realisation of the dish. It comes out of the Bangkok royal kitchen tradition of the early Rattanakosin period, where fresh green chilies, sweet basil and Thai eggplant were combined with coconut milk and chicken pieces. It is now the version most foreigners encounter under the name 'Thai green curry'.
Regional Variants
| Region | How it differs |
|---|---|
| Central | The Bangkok standard is sweet and creamy with coconut milk, Thai eggplant, sweet basil and chicken on the bone. |
| Southern | Southern versions are hotter and use more chili, sometimes finished with sator beans. |
Allergens & Sensitivities
Key Ingredients
- chicken
- green curry paste
- coconut milk
- Thai eggplant
- kaffir lime leaves
- fish sauce
- palm sugar
- Thai basil
Where to Try It
Any Thai restaurant — this is a benchmark dish for quality. Bo.lan in Bangkok serves an exceptional version.
Tips
- The quality of the curry paste determines everything — restaurants that pound their own paste produce dramatically better results.
- Eat with jasmine rice to absorb the rich coconut sauce.