Thai green curry, with its vivid color and creamy texture, is one of the best-known staples of Thai cuisine. For many, it’s the first taste of Thailand, a dish that balances heat, sweetness, and fresh herbs in a single bowl. Its history, though, is as layered and complex as its flavor.

Let’s begin with the basics: in Thailand, the word “curry” translates to “kaeng,” which refers broadly to soups and stews built around a spice paste. Unlike Indian curries, Thai curries are defined by their paste, which is ground from herbs, chilies, and spices using a mortar and pestle. Green curry, or kaeng khiao wan, stands out for its bright color, thanks to an abundance of fresh green chilies and herbs that are pounded together for the base (Eating Thai Food).

Where Did Green Curry Come From?

Green curry is thought to have originated in central Thailand in the early 20th century, particularly during the reign of King Rama VI or Rama VII. This period marked a time of culinary creativity, as new ingredients and techniques made their way to Thai kitchens. The characteristic green color comes from the use of fresh green chilies, as well as herbs like kaffir lime and lemongrass. Cooks began adding coconut milk, a signature of central and southern Thai cuisine, which transformed the fiery paste into a creamy, aromatic sauce (Tourism Thailand).

Despite its relatively recent roots, green curry has become a classic. The “sweet” in its Thai name doesn’t mean sugary. It refers to the lighter, milder flavor profile compared to the red or yellow curries of Thailand (Eating Thai Food).

Deep Roots: Influences Across Asia

To understand why green curry tastes the way it does, you need to look at the history of Thai cooking itself. The pounding of spice pastes is a practice influenced by Indian and Khmer cuisines, but the Thais made it their own by using local herbs and roots, and by adding coconut milk to mellow the heat. Chilies, now essential to green curry, only arrived in Thailand in the 16th century via Portuguese traders. Before then, black peppercorns were the main source of heat (Thai Food and Culture).

What’s in a Paste?

The heart of any green curry is its paste. It usually includes green chilies, shallots, garlic, coriander root, lemongrass, galangal, and kaffir lime peel. Some cooks add shrimp paste for umami, while others opt for a vegetarian version. The pounding process is labor-intensive, but it creates a paste that’s bright, aromatic, and full of depth. This paste is fried in coconut cream until fragrant, then simmered with meat or vegetables and finished with sweet basil and Thai eggplant (Eating Thai Food).

The Spread of Green Curry

As Thailand’s reputation as a food destination grew in the late 20th century, so did the popularity of green curry. It became a favorite among locals and tourists alike, often served with chicken, beef, or fish balls, and always accompanied by jasmine rice. In some regions, it’s even served with thin rice noodles, called khanom chin (Tourism Thailand).

Unlike some other Thai curries, such as massaman, which shows Persian influences, or panang, which is thicker and sweeter, green curry is a true celebration of Thai flavors: spicy, herbal, and just a touch sweet (Thai Food and Culture).

Green Curry Today

Nowadays, green curry is everywhere, from bustling street stalls in Bangkok to high-end restaurants around the world. It’s a dish that is constantly being reinterpreted, mild for some, fiery for others, and always deeply tied to the Thai way of balancing flavor. In Thailand, it’s a dish that brings people together, whether during family meals or festivals.

Cooks debate the best proportions of paste to coconut milk, the ideal protein, and the freshest herbs. Each family has its own treasured recipe, passed down and adapted for generations. But the fundamentals remain: a respect for ingredients, and the belief that the best food starts in the mortar, with a well-pounded paste.

A Living Piece of Culture

Green curry isn’t just a meal. It’s a living piece of Thai history. Its story is told through the pounding of chilies and herbs, the simmering of coconut milk, and the sharing of food at the table. For those who want to learn more about its roots and place in Thai culture, resources like the Tourism Thailand site and the Thai Food and Culture PDF offer deeper dives into the traditions that made this dish what it is.

Green curry’s story is still being written, one bowl at a time, in kitchens across Thailand and around the world.