Gaeng Keow Wan appears as a signature dish in 1 Thailand cities. See each city's local variant and where to eat it.
Gaeng Keow Wan (Thai Green Curry) · Bangkok
Coconut-milk curry built on a pounded paste of green bird's-eye chillies, lemongrass, galangal, shrimp paste and kaffir lime. Cooked with chicken or fish balls, Thai aubergines and bamboo; sweet, herbaceous, aromatic.
Gaeng keow wan (sweet green curry) emerged in the central-plains Thai kitchens of the Rama VI era (1910s) and consolidated as the canonical green curry through Bangkok royal-cuisine restaurants by the 1950s. The green colour comes from the chillies, the sweet from coconut and palm sugar; pre-modern versions used wild boar. Krua Apsorn and Paste Bangkok run defensible versions; Saneh Jaan is the canonical fine-dining take.
Where to eat in Bangkok:
- Krua Apsorn Dinso
- Paste Bangkok
- Saneh Jaan
- Saawaan