The Origins of Green Curry
Green curry, or "Gaeng Keow Wan", originated in Thailand and is one of the country's most famous curries. The dish gets its distinct green hue from fresh green chilies, combined with lemongrass, galangal, kaffir lime leaves, and other aromatic spices.
Ingredients for Green Curry
- 2 cups coconut milk
- 2 tbsp green curry paste
- 200g chicken, tofu, or vegetables
- 1 cup vegetables (bell peppers, bamboo shoots, eggplant)
- 2 tbsp fish sauce (or soy sauce for vegetarian version)
- 1 tsp sugar
- 3-4 kaffir lime leaves
- ½ cup Thai basil leaves
- 1 tbsp oil
How to Make Green Curry
- Heat oil in a pan and sauté the green curry paste until fragrant.
- Add chicken, tofu, or vegetables and cook for a few minutes.
- Pour in coconut milk and bring to a gentle simmer.
- Add vegetables, fish sauce, sugar, and kaffir lime leaves. Let it cook until everything is tender.
- Stir in fresh Thai basil and turn off the heat.
- Serve hot with steamed jasmine rice.
Why People Love Green Curry
✅ Rich & Creamy Texture – The coconut milk balances the spiciness.
✅ Versatile – Can be made with chicken, seafood, or vegetables.
✅ Aromatic & Flavorful – Fresh herbs and spices create a unique taste.
✅ Healthy & Nutritious – Packed with fresh ingredients and good fats.
