Thai Green Curry – A Symphony of Spice and Herb

This episode explores the history and artistry of Thai green curry (gaeng keow wan), a fragrant and vibrant dish that reflects Thailand’s culinary balance of sweet, salty, sour, spicy, and bitter. Originating in central Thailand in the early 20th century, green curry stands apart from Indian-style curries through its use of fresh herbs and aromatics. The heart of the dish is its hand-pounded curry paste, made with green chilies, lemongrass, galangal, kaffir lime peel, coriander roots, and shrimp paste.

The episode walks through the cooking process—frying the paste in coconut cream, adding coconut milk for richness, and incorporating proteins like chicken or tofu alongside Thai eggplants and bamboo shoots. Regional variations and international adaptations highlight the dish’s versatility, while its flavor philosophy demonstrates the Thai commitment to harmony on the palate. Ultimately, Thai green curry is presented as more than a meal—it’s a cultural expression of hospitality, tradition, and meticulous craftsmanship.