Where does Green Curry come from?

Green Curry — country of origin: Thailand.

What is Green Curry made of?

Chicken, coconut milk, chilli, galangal, lemongrass, kaffir lime leaf, Thai basil, garlic, shallot, fish sauce, shrimp paste, palm sugar.

Which allergens does Green Curry contain?

Contains crustaceans and crustacean products. Contains fish and fish products.

How do you pronounce Green Curry?

แกงเขียวหวาน (Thai) is pronounced /kɛːŋ kʰǐaw wǎːn/.

Green Curry

แกงเขียวหวานPronunciation (IPA) /kɛːŋ kʰǐaw wǎːn/

Green chilli paste simmered into coconut milk with chicken, Thai basil and kaffir lime leaf — Thailand's sweetest curry despite its name, and one of its most recognised dishes abroad.

Also known as: Kaeng Khiao Wan · Gaeng Keow Wan · แกงเขียวหวาน

Allergens & declarations

Contains

Crustaceans

Contains crustaceans and crustacean products

Fish

Contains fish and fish products

This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.

In detail

Green curry is chicken simmered in coconut milk with a paste built on fresh green chillies, galangal and lemongrass — hotter to look at than it tastes, and sweeter than Thailand's red or yellow curries.

What it really is

The paste is pounded, traditionally in a mortar: green chillies, galangal, lemongrass, kaffir lime leaf, garlic, shallot and shrimp paste. It is fried in the thick cream that rises to the top of a tin of coconut milk, until it splits and the oil shows, then thinned with the rest of the milk. Chicken goes in to simmer; fish sauce and palm sugar balance the paste's heat, and Thai basil is stirred in right at the end so its aniseed scent survives the heat.

The name describes the paste, not the finish. Green curry is the sweetest of Thailand's curries — the palm sugar is more generous here than in the red or yellow versions — and its heat comes entirely from fresh chillies rather than dried ones, which is why the colour reads hotter than the dish actually is.

How it is served

In a bowl, with jasmine rice on the side to carry the sauce.
Hot, the basil leaves still whole and fragrant on top.
With extra fish sauce and sliced chilli on the table, for the guest to adjust.

Say chicken, beef or vegetables — the paste and coconut milk stay the same.
Fish sauce and shrimp paste make the classic version neither vegetarian nor vegan; soy sauce and a shrimp-paste-free version with tofu are the usual substitution.
The dish itself carries no wheat, though it is usually served with rice.

Typical ingredients

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Frequently asked questions

What is Green Curry?: Green chilli paste simmered into coconut milk with chicken, Thai basil and kaffir lime leaf — Thailand's sweetest curry despite its name, and one of its most recognised dishes abroad.
Where does Green Curry come from?: Green Curry — country of origin: Thailand.
What is Green Curry made of?: Chicken, coconut milk, chilli, galangal, lemongrass, kaffir lime leaf, Thai basil, garlic, shallot, fish sauce, shrimp paste, palm sugar.
Which allergens does Green Curry contain?: Contains crustaceans and crustacean products. Contains fish and fish products.
What is Green Curry also known as?: Kaeng Khiao Wan, Gaeng Keow Wan, แกงเขียวหวาน.
How do you pronounce Green Curry?: แกงเขียวหวาน (Thai) is pronounced /kɛːŋ kʰǐaw wǎːn/. Select the speaker button next to the dish name to hear it.