Thailand's most fragrant curry, defined by a vivid green paste of fresh chillies, lemongrass, galangal, and kaffir lime leaves simmered with coconut milk and tender chicken — simultaneously herbal, spicy, and rich.
The color is the paste
Green curry (gaeng keow wan) gets its vivid color from fresh green chillies in the paste — a combination of small green bird’s eye chillies, long green chillies, and sometimes green spur chillies. The other paste aromatics — lemongrass, galangal, shallots, garlic, coriander root, and kaffir lime peel — are common to many Thai curries. The specific ratio and freshness of the green chilli is what makes green curry green.
How it’s made
- Fry the paste in the thick cream skimmed from the top of coconut milk — the fat “cracks” the paste, releasing the volatile oils
- Add chicken and coat in the paste
- Add remaining coconut milk and simmer gently
- Season with fish sauce and palm sugar
- Finish with fresh Thai basil leaves and kaffir lime leaves just before serving
The sweet balance
Gaeng keow wan means “sweet green curry” — the sweetness balances the heat. This is achieved with palm sugar and the natural sweetness of coconut milk, distinguishing it from the more savory red and Massaman curries.
Regional variations
Across Thailand, the paste, protein, and vegetables vary by region. In the south, coconut milk is heavier; in the north, the paste may be drier. Outside Thailand, green curry has become one of the most replicated Thai dishes globally — though the industrial pastes in jars rarely match the fragrance of fresh-made.
Find more foods by letter
Green Chicken Curry starts with G and ends with Y. Browse other foods along the same letter.
Foods that contain a letter from "Green Chicken Curry":