Thai Green Curry

Thai green curry, also known as Gaeng Keow Wan (Thai: แกงเขียวหวาน) in Thai, is a popular Thai dish consisting of meat, fish, or tofu, simmered in a green curry sauce. The sauce is made from green chili peppers, garlic, shallots, galangal, lemongrass, kaffir lime, coriander, cumin, peppercorn, and other herbs and spices, which are ground together with a mortar and pestle or a food processor. The curry paste is then cooked with coconut milk, which gives the dish its creamy texture and mild sweetness. Thai green curry is typically served with steamed jasmine rice and is known for its vibrant green color and balanced flavors, combining spicy, sweet, and savory elements. In Hebrew, it can be referred to as "קאנג קיאו ואן" (קאנג קיאו ואן), and in French, it is called "curry vert thaï." The dish is a staple in Thai cuisine and is enjoyed both within Thailand and internationally, often adapted to suit local tastes and ingredient availability.