Thai Curry Paste Episode II: Authentic Green Curry Paste (Kaeng Khiao Wan)


Wow… The High Heel Gourmet tells you pretty much everything you need to know about Thai Curries. Thanks, HHG!

The green curry has an official name in Thai called “Kaeng Khiao Wan”, meaning “The sweet green soup”. Kaeng=soup, Khiao=green, Wan=sweet. It is a misunderstanding even among the Thai that this curry should be sweeter than most because its name mentions sweetness…WRONG! The sweetness or “Wan” referred to in the Thai name is in reference to the color, not the taste. The correct place to apply the sweet concept is to the color green. The color should be peaceful, mild, dreamy, creamy, sweet green. So you’re making a savory, mild green soup, but not a sweet soup. In fact, this is the most spicy, the hottest Thai curry because it contains fresh chilis, unlike all other curries, which will use dried chilies.

 

The High Heel Gourmet

Thai Green Curry Paste by The High Heel Gourmet 26

I think green curry is the best-known curry in Thai cuisine, although I personally think Massaman and Panang are quite famous on their own, to the point where I don’t even know which one is the close second. But rest assured,  if you haven’t reached the point where you’re ready to barf curry before the year end (because I will be giving you recipe after recipe of curries through out the year,) I will give you a medal, accept your “Thai-ness” and appoint you an official “adopted Thai peep.” How is that?

This is the second curry that I learned to make while I was growing up.  We made it ourselves because it contains fresh chilies and it doesn’t taste anywhere near as fresh if you buy the pre-made curry paste. My grandmother and my aunt always said I could buy some pre-made curry pastes if I wanted to, but…

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