Thai Green Curry: A Spicy Tale of Tradition and Innovation

When you think of Thai cuisine, a few iconic dishes spring to mind, and right at the top of that list is the vibrant, aromatic delight known as Thai green curry. It's a dish that has not only tantalised taste buds across the globe but also carries a rich history that mirrors the cultural tapestry of Thailand itself. So, grab your culinary passport as we embark on a flavourful journey through time, exploring the origins and evolution of this beloved dish.

Thai green curry, or "Kaeng Khiao Wan," which translates to "sweet green curry," is a staple in Thai households and restaurants worldwide. The dish is named for its vibrant green colour, which comes from the fresh green chillies used in its preparation. Unlike its fiery red or mellow yellow counterparts, green curry is known for its aromatic sweetness and creamy texture, thanks to the generous use of coconut milk. But where did this delightful dish originate?

The history of Thai green curry is as rich and complex as the dish itself. It can be traced back to the 19th century during the reign of King Rama VI. Thailand, known as Siam at the time, was a bustling hub of trade and cultural exchange. This period saw a significant influence from neighbouring countries, particularly India, whose spices and curry-making techniques found their way into Thai kitchens.

Thai green curry is a testament to Thailand's ability to adapt and innovate. The Thais took the concept of curry and infused it with their own local ingredients and flavours. The use of fresh herbs like lemongrass, kaffir lime leaves, and galangal, combined with the fiery kick of green chillies, created a unique blend that set Thai curries apart from their Indian counterparts.

The secret to the distinct green hue of this curry lies in the fresh green chillies. These chillies not only provide the colour but also contribute to the dish's characteristic heat. However, don't be fooled by the word "sweet" in its name. While Thai green curry does have a subtle sweetness, it packs a punch, making it a favourite among those who enjoy a bit of spice in their meals. For those eager to recreate this iconic dish at home, our sister company, Payst London, offers fresh green curry paste, crafted with the same authentic flavours you love. You can find it available for purchase here.

Over the years, Thai green curry has evolved, with each region in Thailand adding its own twist. In the central plains, you'll find a version that's rich and creamy, while in the south, the curry might be spicier and more aromatic. This regional diversity is a reflection of Thailand's varied landscapes and cultural influences.

Today, Thai green curry is enjoyed worldwide, from bustling street markets in Bangkok to upscale restaurants in London and beyond. It's a dish that has transcended borders, bringing people together with its irresistible flavour.

Now, if you're thinking of trying your hand at making Thai green curry at home, just remember: the key is in the balance. Too much coconut milk, and you'll end up with a soup. Too many chillies, and you'll need a fire extinguisher! But fear not, with a little practice and a lot of love, you'll be crafting a curry that would make any Thai grandmother proud.

Thai green curry is more than just a dish; it's a story of cultural exchange, adaptation, and innovation. It's a testament to the Thai people's love for bold flavours and their ability to create something truly unique. So, the next time you savour a bowl of this vibrant curry, take a moment to appreciate the rich history and tradition that each spoonful represents.

Head chef & founder of Farang London restaurant. Cookbook author of ‘Cook Thai’ & ‘Thai in 7’. Chief curry paste basher and co-founder of Payst London.