Green Curry แกงเขียวหวาน · gaeng khiao wan

Green curry is a coconut-milk curry built on a paste of green chillies, galangal, lemongrass and coriander root, simmered with chicken or beef, Thai eggplant and sweet basil. Its name 'khiao wan' means 'green-sweet', describing the colour, not the flavour.

Rich and creamy from coconut milk, fragrant with basil and kaffir lime, and deceptively hot — green curry is usually the spiciest of the classic Thai curries.

A central Thai curry from the early 20th century, made possible by fresh green chillies and the coconut groves of central and southern Thailand.

• Green curry paste
• Coconut milk
• Chicken, beef or fish balls
• Thai eggplant and pea eggplant
• Kaffir lime leaves
• Thai sweet basil
• Palm sugar
• Fish sauce

Thick coconut cream is fried with the curry paste until fragrant and the oil splits, then thinned with more coconut milk, simmered with the meat and vegetables, and seasoned with palm sugar and fish sauce.

• Gaeng Keow Wan Gai (chicken)
• Gaeng Keow Wan Neua (beef)
• With fish balls (look chin pla)
• Served over rice or with rice noodles (khanom jeen)
• Vegetarian / jay

Rice-and-curry shops, home kitchens and Thai restaurants everywhere; often eaten with rice or fermented rice noodles.