Green Curry (Gaeng Keow Wan Gai)

Green curry comes from central Thailand, where cooks pound fresh green chilies, lemongrass, galangal, and cilantro root into a vibrant paste. The name gaeng keow wan means sweet green curry, and it is the mildest of Thailand’s curry family, yet lively enough to wake up your taste buds. It is the curry most Thai families make on a busy weeknight, because it comes together in the time it takes to cook rice.

A coconut bowl of bright, herbal heat

The curry is silky and rich from coconut milk, with a gentle heat that builds slowly rather than slapping you in the face. Thai eggplant soak up the sauce and burst softly, while kaffir lime leaves and basil add a citrusy, almost floral perfume. Spoon it over jasmine rice and you will understand why this is the most beloved curry in Thailand.

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One of the great curry traditions — mapped in our World of Curries guide.

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