Green curry
In its own language: แกงเขียวหวาน
A Thai coconut curry colored and flavored with green chilies and herbs
Green curry is a Thai dish from central Thailand, known for its pale green sauce made with coconut milk and a paste of fresh green chilies and herbs. It often includes meat or fish, Thai eggplant, and is seasoned with fish sauce, palm sugar, and basil. Usually served hot with rice or rice noodles.
- Green curry gets its color from fresh green chilies
- It originated in central Thailand in the early 1900s
- Coconut milk gives the curry its creamy texture
- Thai eggplant and basil are common in the dish
- Served hot with rice or rice noodles
What is Green curry?
Green curry is a Thai stew with a creamy, light green sauce. The color comes from fresh green chilies blended with herbs and spices. Coconut milk gives it a rich, smooth texture, while the flavor is both spicy and aromatic. The curry often contains pieces of meat, fish, or fish balls, along with Thai eggplant, basil, and sometimes other vegetables or fruit. The taste is bold, with a balance of heat, sweetness from palm sugar, and savory notes from fish sauce.
Where does Green curry come from?
This curry was created in central Thailand in the early 20th century. Its name refers to the distinctive green color, which is considered 'sweet green' in Thai, not because the dish tastes sweet. The dish developed during the time of King Rama VI or Rama VII, between 1908 and 1926. Over time, it became a well-known part of Thai cooking, recognized for its use of fresh herbs and green chilies.
How is Green curry made?
To prepare green curry, a paste is made by pounding green chilies with herbs and spices such as garlic, shallots, galangal, lemongrass, kaffir lime peel, coriander root, cumin, white pepper, shrimp paste, and salt. This paste is fried in coconut milk until fragrant. More coconut milk is added, along with meat or fish, Thai eggplant, palm sugar, and fish sauce. The curry is simmered until cooked, then finished with Thai basil and kaffir lime leaves. Sometimes, mild red chilies or fingerroot are added as garnish.
How and when is Green curry eaten?
Green curry is commonly served with steamed rice as part of a shared meal or with soft rice noodles called khanom jeen for a single dish. It is eaten hot, usually at lunch or dinner. The curry is often accompanied by other Thai dishes and may be garnished with fresh herbs. Its sauce can be adjusted to be thicker or thinner by changing the amount of coconut milk.
Kinds of Green curry
The main protein in green curry can vary, with chicken, beef, pork, fish, or fish balls all being common choices. Some versions include additional vegetables or even fruit. For seafood curries, fingerroot and holy basil are sometimes used. The level of spiciness and the consistency of the sauce can differ depending on the cook and region.
What Green curry means
Green curry is a staple in Thai cuisine and is widely enjoyed in everyday meals. Its color and flavor are considered unique among Thai curries. While not tied to specific festivals or religious events, it is a popular dish both at home and in restaurants, showing the importance of fresh herbs and coconut milk in Thai cooking.
Questions people ask about Green curry
What is green curry made of?
Green curry is made with coconut milk, a paste of green chilies and herbs, palm sugar, fish sauce, Thai eggplant, and usually meat or fish. Thai basil and kaffir lime leaves are often added for aroma.
Where does green curry come from?
Green curry comes from central Thailand and was developed in the early 20th century during the reigns of King Rama VI or Rama VII.
Is green curry always spicy?
Green curry is generally spicier than red curry, but the heat can vary depending on the amount and type of green chilies used.
How is green curry usually served?
It is typically served hot with steamed rice or with soft rice noodles called khanom jeen, often as part of a shared meal.
What proteins are used in green curry?
Common proteins include chicken, beef, pork, fish, or fish balls, but the choice can vary.
Good reading and sources
The facts on this page come from the Wikipedia article "Green curry", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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