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{{short description|Variety of curry}}
{{Infobox food
| name = Green curry
| image = Thai green chicken curry and roti.jpg
| image_size = 250px
| caption = Green curry with chicken, served with [[roti]]
| alternate_name = Kaeng khiao wan (native name)<br/>Thai cream curry
| country = [[Thailand]]
| region =
| creator =
| course =
| type = [[Thai curry]]
| served = Hot
| main_ingredient = {{hlist|[[Coconut milk]]|green [[curry|curry paste]]|[[palm sugar]]|[[fish sauce]]|[[kaffir lime]] leaves|[[Thai basil]]}}
| variations =
| calories =
| other =
}}

'''Green curry''' ({{langx|th|แกงเขียวหวาน}}, {{RTGS|''kaeng khiao wan''}}, {{IPA|th|kɛ̄ːŋ kʰǐaw wǎːn|pron|label=pron.}}, lit. 'sweet-green curry') is a variety of [[Thai curry|curry]] originating from [[central Thailand]].

==Etymology==
The name ''green'' curry derives from the color of the dish, which comes from green chilies. The "sweet" in the Thai name ({{lang|th|หวาน}}, {{lang|th-Latn|wan}} means 'sweet') refers to the particular color green itself and not to the taste of the curry. As this is a [[Thai curry]] based on coconut milk and fresh green chilies, the color comes out creamy mild green or, as this color is called in Thai, 'sweet green' ({{wikt-lang|th|เขียวหวาน}}, {{lang|th-Latn|khiao-wan}}).

Its ingredients are not exactly fixed. The curry is not necessarily sweeter than other Thai curries, but although the spiciness varies, it tends to be more pungent than the milder [[red curry|red curries]]. Green curry evolved during the reign of [[Vajiravudh|King Rama VI]] or [[Prajadhipok|Rama VII]], between the years 1908–1926.

==Ingredients==
Apart from the main protein (traditionally fish, [[fish balls]], or meat), the other ingredients for the dish consist of [[coconut milk]], green [[Thai curry#Curry paste|curry paste]], [[palm sugar]], and [[fish sauce]]. [[Thai eggplant]] (aubergine), [[Solanum torvum|pea aubergine]], basil leaves (or other green or whitish vegetables), and even fruit are often included.

The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is traditionally made by pounding in a [[mortar and pestle|mortar]] green bird's eye chillies, [[shallots]], garlic, [[galangal]], [[lemongrass]], [[kaffir lime]] peel, [[cilantro]] roots (coriander), [[cumin]] seeds, [[white pepper]]corns, [[shrimp paste]] and salt.

==Cooking method==
The paste is fried in split [[coconut milk]] until the oil is expressed to release the aromas in the paste. Once the curry paste is cooked, more coconut milk and the remaining ingredients are added, along with a pinch of [[palm sugar]] and [[fish sauce]]. Finally, as garnishes, [[Thai basil]], fresh [[kaffir lime]] leaves, sliced {{lang|th-Latn|phrik chi faa}} (the common name means 'sky-pointing chilies', which refers to large mild chilies such as [[Cayenne pepper]]) are often used. For a more robust green curry, such as with seafood, [[julienning|julienned]] {{lang|th-Latn|[[Boesenbergia rotunda|krachai]]}} (fingerroot or Chinese keys), [[Curcuma zedoaria|white turmeric]], and [[holy basil]] can be used as garnishes.

==Serving==
Green curry is typically eaten with rice as part of a wider range of dishes in a meal or with round rice noodles known as ''[[khanom chin|khanom jeen]]'' as a single dish.

==Gallery==
<gallery>
File:Green curry ingredients.jpg|Ingredients for green curry paste
File:Thai green curry paste.jpg|Freshly made green curry paste in a mortar
File:Khanom chin kaeng kiao wan kai.jpg|Green chicken feet curry served with ''khanom jeen''
File:Khao phat kaeng khiao wan.jpg|Rice fried with green curry
File:Green curry (42296614864).jpg|Green curry with meat
</gallery>

==See also==

* [[Thai curry]]
* [[Red curry]]

==External links==
* {{commonscatinline|Green curry}}

{{Cuisine of Thailand}}

[[Category:Thai curries]]
{{二次利用|date=26 April 2025, at 18:17}}

Green curry/en - Revision history

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