Green Curry (Gaeng Kiew Wan)

About This Dish

A rich coconut milk curry whose vivid green color comes from fresh (not dried) bird's eye chilies and handfuls of Thai basil pounded into the paste. The coconut cream is first cracked in the wok — fried until the oil separates — before the curry paste goes in, creating a depth of flavor that diluted curries never achieve. Typically eaten with jasmine rice scooped from a shared plate, it strikes a balance between creamy sweetness and a gentle, building heat.