Gaeng Keow Wan (Green Curry)
แกงเขียวหวาน
About this dish
Gaeng Keow Wan, or green curry, takes its name and color from a paste pounded with fresh green chilies, lemongrass, galangal, and coriander root. Simmered in coconut milk, it turns silky and sweet-spicy, studded with Thai eggplant, bamboo shoots, sweet basil, and your choice of chicken, beef, or fish balls. It is one of the richest and most fragrant of the Thai curries, hotter than its mild color suggests. Ladle it over rice or pair it with roti or rice noodles (khanom jeen).
At a glance
- Cuisine
- Thai
- Region
- CentralSouthern
- Spice level
- Spicy