Food of the Day: Green Curry (Thailand)

Green Curry (Thailand)

Green curry, known in Thailand as kaeng khiao wan, is a central Thai culinary staple defined by its creamy, vibrant appearance and complex flavor profile. Despite its name, the dish is a savory, spicy, and aromatic stew rather than a dessert, relying on a base of coconut milk and fresh green chilies. It stands as one of the most internationally recognized examples of Thai cuisine, celebrated for its balance of heat, salt, and subtle sweetness.

History

The history of green curry is relatively modern compared to other ancient Thai dishes, with experts like Hanuman Aspler noting its emergence in the early twentieth century. It likely originated within the royal court kitchens of Bangkok during the reigns of King Rama VI and King Rama VII between 1910 and 1935. The dish represents an evolution of Thai culinary traditions, where earlier clear, broth-based curries were transformed by the integration of coconut milk and complex spice pastes influenced by regional trade.

The name kaeng khiao wan translates literally to sweet green curry, but the term sweet refers specifically to the creamy, light-green color of the sauce rather than the flavor of the dish. Historical documentation of the recipe first appeared in the early 1900s in cookbooks compiled by Khun Ying Plien Plassakornwong, a prominent lady-in-waiting at the royal palace. Over the decades, the dish transitioned from an aristocratic specialty to a ubiquitous presence in Thai households, street food stalls, and restaurants worldwide.

Kaeng Khiao Wan Gai (Thai Green Curry with Chicken)

A rich and aromatic coconut milk-based curry featuring tender chicken, fragrant herbs, and a signature vibrant green hue.

Prep time: 30 min | Cook time: 20 min | Total time: 50 min | Yield: 4 servings | Difficulty: Medium

Ingredients

• 500g chicken breast or thigh, sliced into bite-sized pieces
• 400ml coconut milk
• 3 tbsp green curry paste
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 4 kaffir lime leaves, torn
• 1 cup Thai basil leaves
• 1/2 cup pea eggplants or sliced Thai eggplant
• 2 fresh green chilies, sliced
• 1 tbsp vegetable oil

Instructions

1. Heat the vegetable oil in a large pan or wok over medium heat and add the green curry paste, stirring for 1 to 2 minutes until it becomes highly fragrant.
2. Pour in half of the coconut milk and stir continuously until the mixture begins to bubble and the oil starts to separate from the cream.
3. Add the chicken pieces to the pan, cooking for 3 to 5 minutes until the meat is opaque and coated in the curry base.
4. Pour in the remaining coconut milk and bring the mixture to a gentle simmer, then add the eggplant and cook for 5 to 7 minutes until the vegetables are tender.
5. Season the curry with fish sauce and palm sugar, stirring until the sugar has fully dissolved and the flavors are balanced.
6. Remove the pan from the heat and stir in the torn kaffir lime leaves, fresh green chilies, and Thai basil leaves, allowing the residual heat to wilt the herbs before serving.

Notes

This dish is traditionally served hot alongside steamed jasmine rice or khanom jeen, which are fermented rice noodles. For the best results, use high-quality coconut milk and avoid substituting fish sauce with soy sauce, as the fermented fish provides the essential savory backbone of the dish. Leftovers can be stored in an airtight container in the refrigerator for up to two days, though the fresh herbs are best added just before reheating to maintain their fragrance.