Green Curry (Gaeng Keow Wan) – Thai Coconut Chicken Curry ๐Ÿฅฅ๐Ÿ›

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Green Curry (Gaeng Keow Wan) – Thai Coconut Chicken Curry ๐Ÿฅฅ๐Ÿ› - photo 1

History and Origin ๐Ÿ“–

Green Curry, or Gaeng Keow Wan (เนเธเธ‡เน€เธ‚เธตเธขเธงเธซเธงเธฒเธ™), appeared in central Thailand in the 19th century. It got its name from the bright green paste made with chili ๐ŸŒถ๏ธ, coriander ๐ŸŒฟ, kaffir lime leaves ๐Ÿƒ and lemongrass. Compared to red or yellow curry, the green one is more smooth in taste but still spicy and aromatic.

Historians say the recipe was influenced by Indian spices and Chinese coconut milk traditions ๐Ÿฅฅ. Today it is one of the most famous symbols of Thai cuisine.

Why Tourists Love It โค๏ธ

Visitors in Thailand almost always try Green Curry first. And here is why:

  • Bright green color ๐ŸŒฟ makes the plate look amazing.
  • Perfect mix of spicy ๐ŸŒถ๏ธ, sweet ๐Ÿฏ and creamy ๐Ÿฅฅ flavors.
  • Tender chicken ๐Ÿ— or seafood ๐Ÿฆ absorbs rich aromas.
  • Available everywhere – from street food stalls ๐Ÿ›ต to fine restaurants ๐Ÿฝ๏ธ.

For many travelers, Green Curry becomes their first Thai food love. Coconut milk makes the spice more gentle, so even beginners can enjoy it.

How Green Curry is Cooked ๐Ÿ‘ฉ‍๐Ÿณ๐Ÿณ

The main soul of the dish is green curry paste. It is made with chili ๐ŸŒถ๏ธ, garlic ๐Ÿง„, lemongrass, galangal, coriander seeds and kaffir lime leaves. Paste is fried a bit, then blended with creamy coconut milk ๐Ÿฅฅ.

Usually Green Curry is made with chicken ๐Ÿ—, but pork, beef ๐Ÿฅฉ, fish ๐ŸŸ or tofu can also be used. Traditional vegetables: Thai eggplants ๐Ÿ†, bamboo shoots ๐ŸŽ‹ and fresh basil ๐ŸŒฟ.

Cooking steps:

  • Heat coconut milk in pan ๐Ÿฅฅ. Add curry paste ๐ŸŒถ๏ธ.
  • Add chicken and cook until soft ๐Ÿ—.
  • Mix in vegetables, sugar, fish sauce and salt ๐Ÿฅ„.
  • Finish with basil leaves ๐ŸŒฟ and sliced chili ๐ŸŒถ๏ธ for decoration.

Best served with jasmine rice ๐Ÿš or thin rice noodles ๐Ÿœ called kanom jeen.

Conclusion

Green Curry (Gaeng Keow Wan) is not just a dish – it is part of Thai culture ๐Ÿ‡น๐Ÿ‡ญ. With its rich history, unique color and taste, it’s a must try food in Thailand – whether you are in Phuket, Bangkok or Chiang Mai.

Even if you are not used to spicy meals ๐Ÿ”ฅ, coconut milk makes it smooth and creamy. That’s why tourists from all over the world ๐ŸŒ love Thai Green Curry!

FAQ
What is Green Curry (Gaeng Keow Wan)?
It is a famous Thai dish made with green curry paste, coconut milk ๐Ÿฅฅ, chicken ๐Ÿ— or other protein, vegetables and fresh herbs. It has a balance of spicy ๐ŸŒถ๏ธ, sweet and creamy flavors.
Is Green Curry very spicy?
Yes, it is spicy, but coconut milk makes the flavor softer and more creamy, so even tourists not used to chili can enjoy it.
What meat is usually used in Green Curry?
Traditionally chicken ๐Ÿ—, but pork, beef, fish ๐ŸŸ, seafood ๐Ÿฆ or tofu can also be used.
What vegetables go inside Green Curry?
Thai eggplants ๐Ÿ†, bamboo shoots ๐ŸŽ‹, bell peppers and fresh basil ๐ŸŒฟ are the most common.
How is Green Curry usually served?
With steamed jasmine rice ๐Ÿš or thin rice noodles ๐Ÿœ (kanom jeen).
Can I cook Green Curry at home?
Yes! With store-bought curry paste or homemade version, coconut milk and fresh ingredients, you can make it in under 30 minutes.
Why do tourists love Green Curry so much?
Because it is colorful ๐ŸŒฟ, aromatic, and combines spicy and sweet tastes in one bowl. Itโ€™s one of the most authentic Thai food experiences.
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