New Recipe - Thai Green Curry

Gaeng Khiao Wan Gai or to give it its English name, Green Curry with Chicken, is one of the most popular Thai dishes around the world, including Thailand itself. Almost every visiting tourist will encounter Green Curry, as it is found on every restaurant menu in one form or another.

Green Curry tends to be one of the more fiery curries cooked in Thailand, on par with Red Curry (Gaeng Phed), but not as spicy as Wild Curry (Gaeng Pa). The spiciness is derived from the chillies used in the dish and the Green Curry Paste which forms the basis of the preparation. Usually, the curry paste will be purchased pre-made. In Thailand, the paste itself will have been made fresh by the person selling it, and the overall taste of the curry depends very much on how the paste was made. A good curry paste makes a good curry; it’s as simple as that.

The major difference between Green Curry and other curries is its sweetness. Due to the fact it contains coconut cream, as well as coconut milk, it has a very thick, creamy taste, which is slightly sweet.

When it comes to raw ingredients, Green Curry shares many with other types of curry, including basil, kaffir lime leaves, galangal and fish sauce. Where it differs is that several other vegetables are sometimes added which are not found in other curries, such as peas and aubergine.

As part of a table spread, Thai Green Curry will usually be the centre dish, being supported by other dishes such as stir fried vegetables (Pad Phat) and a spicy seafood salad with noodles (Yam Winsen Talay), and the curry itself is eaten with plain white rice.

All in all, Gaeng Khiao Wan Gai is one of the tastiest of all Thai curries, and well worth the effort involved in preparing it. You can buy everything you need to make this curry by using our 1-click recipe page.