Green curry gets its green color from green chili peppers and fresh herbs.
Known in Thai as kaeng khiao wan, green curry originated in central Thailand. Its curry paste commonly combines green chilies with ingredients such as garlic, shallots, lemongrass, galangal, coriander, kaffir lime leaves, and Thai basil. Coconut milk softens the paste and gives the finished curry its characteristic creamy green appearance.
The Thai name literally means “sweet green curry,” but “sweet” refers to the shade of green, not necessarily to the flavor. Green curry is often mildly sweet because cooks may add palm sugar, yet it can be hotter than red curry depending on the chilies used. Chicken is a familiar protein, but fish, beef, pork, tofu, and vegetables are also common.
It is typically served with steamed rice or round rice noodles called khanom chin. Thai basil and sliced chilies may be added at the end for fragrance and color.