Thai Curry · Thai · Main Course
Thai Green Curry
Born in Bangkok, Thailand
“The hottest of the Thai curries hides behind the gentlest colour. Green means go carefully.”
2,377 people have eaten this dish and left their thoughts across 6 platforms
9 in 10 mention herbaceous fire first
7 in 10 say it's worth it for the basil finish
4 in 10 would come back the same week
3 in 10 note: hotter than its name
Synthesised from Google · Yelp · Reddit · 3 food blogs
The story the reviews tell
The name's false advertising is reviewed with rueful respect — green outburns red in most kitchens, and first-timers document the discovery. Split-oil paste frying and pea-eggplant bitterness are the twin authenticity checks that recur.
What makes this version distinct
Gaeng khiao wan — 'sweet green curry' — is named for the colour, not the taste: fresh green bird's eye chillies pounded with galangal, lemongrass, and krachai into the hottest of the classic Thai pastes, mellowed only partly by coconut cream. Thai basil, pea eggplants that pop bitter, and a proper paste fried until the oil splits mark the real thing.
Signature elements
What people love
- herbaceous fire
- basil finish
- paste depth
- coconut counterweight
Know before you go
- hotter than its name
- watery versions abound
