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Gaeng Keow Wan 

While the transliteration from the Thai alphabet to English can vary, gaeng keow wan — also known as Thai sweet green curry — is exactly what it sounds like. This curry is made from a mixture of coconut milk, green curry paste, and fish sauce; it originates from central Thailand, where the modern iteration came to be a little over 100 years ago.
Gaeng Keow Wan Illustration | Uwajimaya
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Japanese

グリーンカレー

Korean

그린 카레

Chinese

绿咖喱

The green curry paste itself is integral to the flavor of the dish — it’s made with a combination of green chilies, garlic, shallots, coriander, cumin, lemongrass, and other ingredients.  

To begin with, curry paste is fried in a small amount of coconut milk in order to most effectively aromatize the paste’s flavors. Then, more coconut milk is added along with other ingredients; this generally includes a bit of fish sauce as well as the protein — chicken or fish is popular, but beef or other meat work too — and vegetables like Thai eggplant, which is a common ingredient. 

The resulting flavor is slightly sweet, aromatic, and umami-filled with varying levels of spiciness depending on the preferences of the chef. 

Uwajimaya carries all the ingredients throughout our stores to make gaeng keow wan, including everything for homemade green curry paste, too (although we also have pre-ground green curry powders as well for a quicker option).