Gaeng Keow Wan
Bangkok, Thailand
Gaeng keow wan is a green curry made from fresh green chillies, herbs and aromatics cooked with coconut milk, vegetables and usually chicken or another protein. It is fragrant, creamy and hot, with Thai basil and eggplant adding freshness and texture.
The curry’s bright color and layered heat make it one of Thailand’s best-known central dishes, but restaurant versions vary in sweetness and richness. In Bangkok it may be served with jasmine rice or rice noodles, and the balance depends on how much coconut cream and curry paste the kitchen uses.
Why locals eat it
Green curry is part of central Thai cooking and reflects the cuisine’s habit of balancing chilli, herbs, salt and sweetness. Its name describes the color of the paste, not a mild flavor; the green chillies can make the dish hotter than visitors expect.
Local tip
Ask which protein and vegetables are used and request less chilli if needed. Eat it with plain rice, tasting the curry before adding fish sauce or other condiments.
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.