Green Curry
(แกงเขียวหวาน, Kaeng Khiao Wan, Thai Green Curry)
Kaeng khiao wan is a traditional name for the fiery green curry. Although the name translates to sweet green curry, it merely refers to the color, which is known as sweet green. Thai green curry is a dish based on fragrant and spicy green chilis, brought to Thailand by Portuguese missionaries in the 16th century.
Fresh chilis are ground into a paste and mixed with ingredients such as galangal, shrimp paste, lemongrass, garlic, turmeric, coriander, kaffir leaves, and whole peppercorns. The paste is the heart of every green curry, a foundation which determines the final flavor of the dish.
Another essential ingredient is coconut milk, which perfectly balances the spiciness of green chilis, but it also provides creaminess and a subtle sweetness. Read more
Although green paste can be easily found in specialized stores and regular supermarkets, the freshness of ingredients is the key in green curry, so it is always recommended to use fresh spices which should be ground in a mortar. Additional ingredients in the green curry are highly versatile.
They usually include a protein, meat or seafood, and a variety of vegetables. When served, the dish is decorated with sliced green chilis and fresh kaffir leaves. Plain steamed rice, fragrant Jasmin rice, traditional rice noodles, and fried vegetables are often served on the side.
Green Thai curry is a dish which originated in Central Thailand, but nowadays it is regarded as one of Thailand’s signature dishes. It can be found in high-end restaurants and local eateries across the country.
