Thai Green Curry (Gaeng Keow Wan): A Bowl of Fragrant Heat and Heritage

This is Thai Green Curry, known locally as Gaeng Keow Wan. Recognized instantly by its vibrant green hue, silky coconut base, and pops of red chili and basil, this classic Thai curry is beloved for its creamy, spicy, fragrant, and slightly sweet profile. The balance of green chili heat, aromatic herbs, and rich coconut milk creates a flavour that is bold yet comforting—perfect with steamed jasmine rice.

Where This Dish Comes From

Green curry originated in Central Thailand during the early 20th century. Thai cooks crafted it by blending fresh green chilies with galangal, lemongrass, garlic, kaffir lime peel, and other garden herbs, resulting in a curry that is lighter and brighter than its red and yellow counterparts. The name “green curry” refers to the color of the chilies, not necessarily the spice level—though it can be fiery depending on the cook.

How It Has Evolved

Traditionally, the curry was made with homemade paste pounded in a mortar, using whatever herbs were in season. Local vegetables like pea eggplants and Thai basil were key ingredients.

Over time, the world has adapted green curry in creative ways:

• Restaurants often add chicken, beef, seafood, or plant-based proteins.
• Some modern versions use milder chilies for a more global-friendly heat.
• Variants with added sweetness, thicker broth, or fusion styles (green curry pasta, green curry ramen) have emerged.

Despite these changes, the heart of the dish—fragrant herb paste + coconut richness + spicy green chili aroma—remains sacred.

How It Is Served Today

Today, green curry is a culinary ambassador for Thailand. You’ll find it everywhere:

• Thai family kitchens
• Street food stalls
• Casual eateries
• Upscale restaurants around the world

In Singapore and Malaysia, it’s a popular choice for lunch sets or rice bowls.

Average Price

Depending on the venue:

• Hawker / casual Thai eateries: SGD 7–12 per portion
• Mid-range restaurants: SGD 12–18
• Upscale dining: SGD 20–30

Prices vary based on protein type and location.

Recipe: Thai Green Curry (Gaeng Keow Wan)

Servings: 3–4

Ingredients

For the curry

• 300 g chicken thigh, bite-sized
• 400 ml coconut milk
• 200 ml water or stock
• 1 tbsp cooking oil
• 80–100 g green curry paste (store-bought or homemade)
• 1 tbsp fish sauce
• 1 tsp palm sugar (or brown sugar)
• 4–5 kaffir lime leaves
• A handful of Thai basil leaves
• 1–2 red chilies, sliced (for garnish)
• 100 g eggplant or Thai pea eggplant
• 1 small onion or 4–5 baby eggplants, halved

For homemade green curry paste (optional)

• 6–8 green chilies
• 2 cloves garlic
• 1 small shallot
• 1 thumb-size galangal
• 1 stalk lemongrass
• 1 tsp coriander seeds
• 1 tsp cumin
• 1 handful coriander stems
• Zest of 1 kaffir lime
• 1 tbsp shrimp paste

Method

1. Prepare the paste (if homemade):
   Pound all paste ingredients in a mortar or blend until smooth.
2. Start the curry:
   Heat oil in a pot. Add green curry paste and sauté until aromatic.
3. Add coconut milk:
   Pour half of the coconut milk and let it simmer until the color deepens.
4. Add chicken:
   Stir in chicken pieces and cook until slightly firm.
5. Add vegetables:
   Add eggplants and kaffir lime leaves; pour the rest of the coconut milk and water/stock.
6. Season:
   Adjust with fish sauce and palm sugar. Simmer gently until chicken is cooked and vegetables soften.
7. Finish:
   Add Thai basil leaves. Turn off heat and garnish with red chili slices.
8. Serve:
   Best enjoyed with steamed jasmine rice.