🥘 The Secret to Perfect Thai Green Curry
Rich, fragrant, and beautifully green – discover what makes Thai Green Curry irresistible, and how to make it perfectly every time.
🌿 What Is Thai Green Curry?
Thai Green Curry, or “Gaeng Keow Wan”, is one of the most beloved Thai dishes worldwide. It’s known for its vibrant green color, spicy-sweet flavor, and aromatic richness from coconut milk and fresh herbs.
Unlike red or yellow curry, the green curry is hotter, but also sweeter and more herbaceous, thanks to ingredients like green chilies, Thai basil, and kaffir lime.
🧄 Secret #1: Use Fresh Green Curry Paste
The core of green curry is the paste. While store-bought options are convenient, freshly made curry paste makes all the difference.
Key ingredients in green curry paste:
- Green bird’s eye chilies
- Lemongrass
- Galangal
- Garlic
- Shallots
- Kaffir lime zest
- Coriander root
- Shrimp paste
👉 Tip: Pound the paste with a mortar and pestle instead of using a blender to release full aroma.
🥥 Secret #2: High-Quality Coconut Milk
Use thick, unsweetened first-press coconut milk (often labeled as “premium” or “Aroy-D brand”) for a rich, creamy texture. Avoid “light” coconut milk — it makes the curry too watery.
👉 Simmer the paste in coconut cream before adding other ingredients to enhance depth.
🍆 Secret #3: Balance the Flavors
Thai food is all about balance — sweet, salty, spicy, and a bit of bitter.
Use:
- Palm sugar for sweetness
- Fish sauce for saltiness
- Kaffir lime leaves and Thai basil for aroma
- Green chilies for spice
👉 Always taste and adjust before serving.
🍗 Secret #4: Choose the Right Protein & Veggies
The most popular protein is chicken, but beef, tofu, or shrimp also work great.
Common vegetables:
- Thai eggplants (round and green)
- Bamboo shoots
- Red chili slices (for contrast)
- Sweet basil (add at the end to preserve flavor)
🔥 Secret #5: Cook Low & Slow
Don’t rush the curry. Simmer gently to avoid breaking the coconut milk and to allow flavors to blend properly.
Bonus tip:
Let the curry sit for 30 minutes before serving — it tastes better as it rests!
🍽️ How to Serve Thai Green Curry
- With steamed jasmine rice
- With rice noodles (Khanom Jeen) for a more traditional approach
- Top with fresh Thai basil and a drizzle of coconut milk before serving
