Green Curry (Gaeng Keow Wan)

Name: Green Curry (Gaeng Keow Wan)
Cuisine: Thai
Ingredients: 10-15 green chili peppers; 2 cups coconut milk; 2 stalks lemongrass; 1 inch piece galangal; 5 leaves kaffir lime leaves; 1 cup Thai basil; 2 tablespoons fish sauce; 1 tablespoon palm sugar; 300 grams chicken or beef; 1 cup eggplants (Thai small round)

Green Curry, or Gaeng Keow Wan, is a vibrant and aromatic Thai dish known for its rich coconut milk base and fresh green chili paste. It balances sweet, spicy, and savory flavors and is a staple in central Thai cuisine, often served with jasmine rice. The dish reflects Thailand’s culinary emphasis on harmony and bold flavors.

10 ingredients

spicysweetsavoryaromaticcreamy

Culinary DNA Preview

Thai85%

Malay Indonesian15%

Ingredients

green chili peppers
10-15
coconut milk
2 cups
lemongrass
2 stalks
galangal
1 inch piece
kaffir lime leaves
5 leaves
Thai basil
1 cup
fish sauce
2 tablespoons
palm sugar
1 tablespoon
chicken or beef
300 grams
eggplants (Thai small round)
1 cup

Method

Steps not available

Origin Story

Originating in central Thailand, Green Curry evolved from traditional royal Thai cuisine, combining local herbs and spices with coconut milk introduced from southern regions. It represents a fusion of indigenous Thai ingredients with influences from neighboring cultures through trade.

Culinary DNA

Ingredient ancestry breakdown

Thai85%

ingredients+techniques

Malay Indonesian15%

ingredient_origin (coconut milk, spices)

Techniques

pounding simmering seasoning

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