Green Curry

Where it comes from

Kaeng khiao wan is a young classic, first recorded between 1908 and 1926, late in Siam's royal era. The name fools translators: wan, sweet, describes the pale creamy shade Thais call 'sweet green' — not the taste, which runs hotter than red curry. Fresh green bird's-eye chilies give the paste both its color and its temper; coconut milk, eggplant, zucchini and basil round it into one of the best-loved curries on earth.