Thai restaurants · UKnearme

Green Curry in the UK: what it is, how to order it, where to find it

Quick answer

Green curry (kaeng khiao wan) is a coconut curry from a paste of green chillies, lemongrass, galangal, kaffir lime and herbs, usually with chicken, aubergine and Thai basil. Fragrant, creamy and, done properly, quite hot. The most popular Thai curry in Britain, though the UK version is often milder and sweeter than the original.

Calories and nutrition

Calories
550

430–700 kcal

Protein
30 g
Carbs
45 g
Fat
28 g
Salt
2.6 g

Portion: One portion with rice, about 400 g.

Coconut milk carries the fat; rice adds around 250 kcal.

Estimates for a typical portion, based on standard UK and USDA food composition data. Actual values depend on the recipe and the restaurant.

What green curry is

The paste is pounded from green bird's-eye chillies, lemongrass, galangal, garlic, shallot, coriander root, kaffir lime and shrimp paste, fried in cracked coconut cream, loosened with coconut milk, seasoned with fish sauce and palm sugar, and simmered with chicken, Thai aubergine and Thai basil. 'Khiao wan', sweet green, is for the colour, not for being mild; a real one is hot.

How to judge it

Fragrant with lemongrass and lime leaf, creamy not gloopy, properly spiced, not a sweet mild coconut sauce. Fresh lime leaf, Thai basil and little Thai aubergines are the marks of real ingredients. Ask for it Thai-hot if you want the heat.

Green versus red versus other curries

Green uses fresh green chillies; red uses dried red and is often milder; panang is thicker and peanutty; massaman is mild and spiced. Colour tells you the chilli, not the heat.

Where it is done well in the UK

Thai restaurants using proper paste and fresh herbs. The list below shows areas with the most Thai restaurants.

How to order it

Ask for it 'Thai spicy' for the intended heat. It should be fragrant with lemongrass and lime leaf, not just sweet coconut. Chicken is standard; tofu-and-vegetable is easily vegetarian (ask about shrimp paste). Eat with jasmine rice.

Where it's done well

UK councils with the most green curry specialists, by restaurant name, in our directory.

Restaurants near you

Search by postcode or use your location to find restaurants likely to serve green curry near you.

Make it at home

Serves 4 · 40 min

Ingredients

  • 3 tbsp green curry paste
  • 400 ml coconut milk
  • 400 g chicken thigh, sliced
  • 2 Thai aubergines, cubed
  • 2 tbsp fish sauce, 1 tbsp palm sugar
  • 4 kaffir lime leaves, Thai basil, 1 red chilli, jasmine rice

Method

  1. Simmer the thick coconut cream until it splits, then fry the paste in it until fragrant.
  2. Add the chicken and coat, then the rest of the coconut milk.
  3. Add aubergine, fish sauce, palm sugar and torn lime leaves; simmer until tender.
  4. Stir in Thai basil and chilli off the heat; serve with rice.

Fry the paste in split coconut cream for aroma. Add the basil at the end.