Green Thai curry, or "Gaeng Keow Wan," is a fragrant and vibrant dish with roots deeply embedded in central Thailand's culinary traditions. Its name translates to "sweet green curry," highlighting both its colour from fresh green chillies and its subtly sweet taste, which distinguishes it from other types of Thai curries like red or yellow.

The origins trace back to the refinement of royal Thai cuisine, where fresh herbs and spices were combined to create a balanced flavour profile; spicy, sweet, creamy, and savoury all at once. The dish evolved using ingredients readily available in tropical Thailand, including green chillies, lemongrass, galangal, kaffir lime leaves, and coconut milk.

To whip up an authentically green Thai curry, keep these key cooking rules in mind:

1. Use fresh green chillies – The curry’s signature colour and sharp heat come from fresh green bird’s eye chillies and green chillies, which should be pounded or blended fresh.

2. Make your own curry paste – High quality store bought curry pastes are great, but using them as a base and then adding more fresh stuff to create a hybrid paste changes eveything.

3. Incorporate kaffir lime leaves and Thai basil – These aromatic herbs add that unmistakable citrusy fragrance and depth that’s non-negotiable in authentic green curry.

4. Use coconut milk generously – Creamy coconut milk balances the spices and sets the curry’s rich and luscious texture.

5. Add sugar and fish sauce – The play of sweet and salty is vital. Sugar brings sweetness while fish sauce adds umami and depth.

6. Cook ingredients in stages – Fry your curry paste first to unlock the flavors before adding coconut milk, then slowly simmer with chicken, fish, or vegetables so the flavours meld perfectly.