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Green Curry

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description Green Curry Overview

Green curry, known in Thai as kaeng khiao wan, is a Central Thai dish characterized by its distinct green color and sweet, aromatic flavor profile. The foundation of the dish is a paste made from green chilies, lemongrass, galangal, and kaffir lime, which is simmered in thick coconut milk. It is traditionally cooked with Thai eggplants, bamboo shoots, proteins like chicken or tofu, and is heavily seasoned with fresh Thai basil leaves before serving.

help Green Curry FAQ

What makes green curry green?

Thai green curry gets its color from green chilies in the curry paste. The paste commonly also includes lemongrass, galangal, garlic, shallot, coriander root, and makrut lime zest.

Is green curry usually made with chicken or tofu?

Both are common. Chicken green curry is a classic version, but tofu works well because coconut milk and green curry paste carry most of the flavor.

What vegetables belong in green curry?

Thai eggplant, bamboo shoots, bell pepper, green beans, and zucchini all fit the dish. Thai basil is often added near the end so it stays aromatic rather than cooked down.

What do you serve with green curry?

Jasmine rice is the standard pairing because it soaks up the coconut broth. Some people also serve it with rice noodles, but steamed rice is the most typical Thai restaurant presentation.

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