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Gaeng Keow Wan Gai: The Green Curry Saga


Gaeng Keow Wan Gai, known as Green Curry, is a vibrant and aromatic Thai culinary masterpiece with a history as captivating as its flavors. In this article, we will embark on a journey to explore the captivating introduction and historical roots of Gaeng Keow Wan Gai, deliberately excluding details about ingredients, serving methods, and other specifics.

Ancient Culinary Traditions

The Ancestral Origins

The story of Gaeng Keow Wan Gai takes us back to the culinary practices of Thailand, a nation celebrated for its diverse and aromatic cuisine. While the exact origin remains a subject of debate, Gaeng Keow Wan Gai undoubtedly has its roots in the age-old tradition of crafting curries with fragrant herbs and spices.

A Dish of Green Elegance

Early versions of Gaeng Keow Wan Gai were celebrated for their vibrant green hues, achieved through the use of fresh herbs like basil and coriander. The dish represented culinary elegance and a harmonious blend of flavors.

Gaeng Keow Wan Gai in Thai Culinary History

The Evolution of Flavor

As centuries passed, culinary techniques evolved, and Gaeng Keow Wan Gai underwent flavorful transformations. The influence of neighboring countries, such as Malaysia and Indonesia, played a significant role in shaping the curry, resulting in regional variations and adaptations.

A Thai Culinary Gem

Today, Gaeng Keow Wan Gai continues to be cherished not only as a culinary delight but also as a symbol of Thai culture and culinary heritage. It embodies the essence of vibrancy and tradition, offering a taste of Thailand’s culinary history and warmth in every spoonful.


In conclusion, Gaeng Keow Wan Gai, or Green Curry, possesses a history and introduction as vibrant and captivating as the curry itself. Originating from ancient culinary traditions in Thailand, it has evolved into a beloved Thai classic that epitomizes the vibrancy and cultural richness of the country’s cuisine. The enduring popularity of Gaeng Keow Wan Gai is a testament to the timeless allure of this flavorful curry, steeped in history and Thai culinary tradition.

  • Serves: 2 People
  • Prep Time: 10 minutes
  • Cooking: 20 minutes
  • Difficulties: medium
Adjust Servings
For Cooking
  • 2 tablespoons green curry paste
  • 1 can (14 oz) coconut milk
  • 2 cups chicken or vegetable broth
  • 200gsliced chicken protein of choice
  • 1cup mixed vegetables (such as Thai eggplant, green beans, and bamboo shoots)
  • 2 kaffir lime leaves , torn
  • 1tablespoon fish sauce
  • 1 tablespoon palm sugar or brown sugar
  • Fresh Thai basil leaves for garnish
  • Red chili slices for garnish (optional)
For Dressing
Nutritional Information
  • Calories
  • Total Fat:
    : 28g
  • Saturated Fat
  • Cholesterol:
    : 40mg
  • Sodium:
  • Total Carbohydrates
  • Dietary Fiber
  • Sugars
    : 4g

Conclusion: Gaeng Keow Wan Gai invites you to embrace the allure of Thai cuisine. Our recipe guide ensures that this vibrant curry graces your table with authenticity. Whether you’re savoring the classic version or experimenting with seafood or vegetarian adaptations, Gaeng Keow Wan Gai offers a taste of Thailand that’s both vibrant and comforting. Immerse yourself in the aromatic herbs and coconut milk, and embark on a culinary journey that delights your senses and nourishes your soul.

  • Mark As Complete

    In a pot, heat the coconut milk over medium heat until it simmers.

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    Add the green curry paste and stir until it’s fully incorporated with the coconut milk.

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    Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer.

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    Add the sliced protein and mixed vegetables to the pot. Let them cook until they’re tender.

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    Toss in the torn kaffir lime leaves for a burst of fragrance.

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    Season the curry with fish sauce and palm sugar, adjusting the flavors as needed.

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    Let the curry simmer for a few more minutes to allow the flavors to meld.

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    Remove the kaffir lime leaves before serving.

  • Mark As Complete

    Ladle the fragrant Gaeng Keow Wan Gai into bowls, garnish with fresh Thai basil leaves and red chili slices if desired.

  • Mark As Complete

    Serve the curry hot, accompanied by steamed jasmine rice.

Written by

Chef Dawood brings a wealth of experience and a diverse culinary background to our kitchen. His culinary training spans the globe, from classic French techniques to contemporary fusion cuisine. Drawing inspiration from both traditional and modern culinary traditions, Chef Dawood’s creations are a harmonious blend of flavors and textures that tantalize the palate.

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