Green curry
A curry of fresh green chilli paste fried in coconut cream, with Thai aubergine, basil and chicken or fish balls.
What makes it green curry
- A paste of fresh green chillies, lemongrass, galangal, coriander root and shrimp paste.
- Fried in coconut cream until it splits.
- Thai basil and lime leaf at the end.
Where it comes from
Keow wan means 'sweet green' — the sweetness describing the soft, pale green colour rather than sugar. It's among the newer Thai curries, appearing in the early twentieth century, and the paste is made from fresh green chillies rather than dried red ones.
Be the first here
Start your own green curryNo one here has made green curry yet. Start it as v1, and every version after is an experiment the next cook can learn from.
