Thai Green Curry ( also known as Kaeng Khiao Wan ) is a central Thai variety of curry.
The name “green” curry derives from the color of the dish, which comes from green chillies and fresh Coriander. The “sweet” in the Thai name (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 chillies, the color comes out creamy mild green or, as this color is called in Thai, “sweet green”. 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 curries.
Apart from a main protein, traditionally fish, fish balls , or meat, the other ingredients for the dish consist of coconut milk, green curry paste, palm sugar, and fish sauce. Thai Eggplant (aubergine), Pea Aubergine 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 of green chillies, shallots garlic, galangal, lemongrass, kaffir lime peel, cilantro roots (coriander), and cumin seeds, white peppercorns, shrimp paste and salt.
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 as a single dish. A thicker version of green curry made with, for instance, simmered beef, can also be served with roti, an Indian style flatbread that is similar to the roti canai in Malaysia.