Green Curry
แกงเขียวหวาน
Green Curry (Gaeng Keow Wan) is arguably the most vibrant of Thailand's curries, made with a fresh paste of green chillis, lemongrass, and basil simmered in rich coconut milk. Despite the name, it's not sweet — it's the hottest of the Thai curries.
Cultural Origin
Gaeng keow wan, green curry, emerged in the Central Thai royal kitchens of the early Rattanakosin era (early 1900s), when fresh green bird's-eye chilies were pounded with herbs into a vivid paste. The dish reflects the wider Thai curry tradition, which fuses Indian-derived spice culture with Southeast Asian coconut milk and Thai aromatics. It is now ubiquitous nationwide, but its sweet, creamy register remains rooted in Bangkok and Ayutthaya cooking.
Regional Variants
| Region | How it differs |
|---|---|
| Central | The standard sweet-creamy Bangkok style uses fresh green chilies, sweet basil, Thai eggplant and coconut milk with chicken or fish balls. |
| Southern | Southern versions add more chili and sometimes turmeric, producing a much hotter, slightly yellow-tinged green curry. |
| Northern | Northern cooks often omit or reduce coconut milk and use less sugar, resulting in a thinner, herbier broth. |
Allergens & Sensitivities
Key Ingredients
- green chilli paste
- coconut milk
- chicken or tofu
- Thai basil
- kaffir lime leaves
Where to Try It
Order it at any mid-range Thai restaurant — street food versions over rice are excellent value.
Tips
- Thai basil (not Italian basil) is essential — the anise-like flavour is what makes the dish.
- Serve with jasmine rice to soak up the rich, spicy sauce.