Gaeng Keow Wan
Bangkok, Thailand
This vibrant curry is characterized by its bright green color derived from fresh green chilies, blended with coconut milk, sweet basil, and Thai eggplants. It strikes a complex balance of spicy, creamy, slightly sweet, and savory notes, usually served with chicken or beef.
Why locals eat it
Believed to have emerged during the early 20th century, this curry showcases the signature central Thai technique of frying curry paste in cracked coconut cream. It remains a staple at family dinners and festive gatherings across the country.
Local tip
Try ordering this with 'khanom chin' (thin, fermented rice noodles) instead of rice for a highly traditional local experience.
Typically made with
green chili paste, coconut milk, chicken, Thai eggplant, sweet basil, kaffir lime leaves, fish sauce, palm sugar. Recipes vary — always check with the vendor if you have allergies.