Green Curry

Thai Green Curry: History and Origins

Thai Green Curry, or Gaeng Kiew Waan (แกงเขียวหวาน), is named not for its sweetness but for its light green color—"kiew waan" in Thai directly translates to “sweet green.” This hue, achieved with fresh green chilies, has become iconic in Thai cuisine and represents one of the most significant culinary innovations from Central Thailand in the early 20th century.

The origins of Thai Green Curry reflect the creativity of Thai cooks who, in the 1900s, began using locally available fresh green chilies rather than dried red ones, creating a new flavor and appearance that distinguished it from the older red and yellow curries. This innovation came during a time of increased access to diverse ingredients and was rooted in a tradition that prized fresh herbs and complex layering of flavors.

Important Role of Thai Aubergines in Green Curry

In the vibrant fusion of flavors that constitute Thai Green Curry, the inclusion of Thai aubergines plays a crucial role, particularly two kinds:

1) Known locally as "makeua pro," the round green and white aubergines are prized for their firm texture and mild bitterness that counterbalances the creamy richness of the coconut milk, creating a cohesive and harmonious dish. Their ability to absorb the aromatic green curry paste makes each bite flavorful, enhancing the overall taste experience. (They appear similar to lime wedges in your curry)

2) On the other hand, the pea aubergine also called "Turkeyberry", or "makheua puang," add a distinctively crunchy texture and a slightly bitter taste, which provides a delightful contrast to the softness of the curry sauce and tender meat. And yes, they look totally similar to a pea.

Together, these varieties of aubergines add depth and complexity to the dish, making Thai Green Curry not only a reflection of Thai culinary art but also a celebration of its agricultural diversity.

- Coconut milk, introduced to Thai cuisine centuries earlier through Indian and Persian trade routes, provided a creamy base, harmonizing with the spices while balancing the heat of the chilies. 

- Shrimp paste and fish sauce added a savory depth typical of Thai curries. 

- Thai basil, known for its sweet, anise-like fragrance, was eventually incorporated, further distinguishing green curry as a distinct dish.

As street food culture gained popularity in the mid-20th century, green curry rose to prominence within Thailand, especially in the bustling markets of Bangkok. The increasing interest of international travelers in Thai cuisine during the late 20th century helped Thai Green Curry achieve global fame, standing as a testament to Thailand's culinary traditions and its ingenuity in blending local flavors with external influences.

Today, Gaeng Kiew Waan remains a culinary symbol of Thai culture, embodying a balance of fresh, aromatic, and spicy flavors that represent Central Thailand’s culinary identity and the evolution of Thai cooking through trade, tradition, and creativity.