Green curry, or gaeng keow wan, is Thailand's most beloved curry—creamy, aromatic, and perfectly balanced between sweet, salty, and spicy. The secret lies in the paste, which should be made fresh if possible.
The Paste: Heart of the Curry
While store-bought curry paste works in a pinch, making your own transforms the dish. The key ingredients are green chilies, lemongrass, galangal, kaffir lime zest, coriander roots, garlic, shallots, shrimp paste, and white pepper. Pound these in a mortar and pestle until smooth.
The Green Color
Authentic green curry gets its color from green chilies and Thai basil. Some recipes add spinach for vivid color, but traditional versions rely on the natural ingredients.
The Coconut Milk
Use full-fat coconut milk—the curry needs richness. Start by frying the paste in the cream that rises to the top of the can; this "cracks" the coconut milk, releasing its oils and intensifying the flavor.
Protein Choices
Chicken is traditional, but green curry works beautifully with beef, pork, seafood, or tofu. The cooking time varies: chicken needs 15-20 minutes, while seafood requires just a few minutes at the end.
Finishing Touches
Add Thai eggplants and Thai basil at the end. The eggplants should be tender but not mushy; the basil should be added off-heat to preserve its aroma. A splash of fish sauce and a pinch of palm sugar complete the balance.