Central Thailand. Green curry (kaeng khiao wan — kaeng means curry, khiao means green, wan means sweet) is a central Thai preparation. The specific combination of fresh green herbs and chilies distinguishes it from the dried chili-based red curry of southern Thailand.
Thai green curry (kaeng khiao wan) gets its colour from fresh green chillies, lemongrass, galangal, and fresh green herbs pounded into a paste. The curry is not mild — it is the hottest of the Thai curries when made correctly. The coconut milk is added in two stages: a small amount is fried with the paste first (the bloom), then the rest is added. This initial frying develops the paste's flavour before the diluting coconut milk arrives.
- Indian saag paneer (green herb-based curry — a spiritual parallel in a different tradition); Malaysian laksa (coconut milk-based curry broth with a similar paste technology); Peruvian aji de gallina (chicken in aji amarillo sauce — similar paste-fry-then-liquid curry construction).
Riesling Spatlese from the Mosel — the off-dry sweetness and high acidity of Mosel Riesling is one of the best wine pairings for Thai green curry. The residual sugar buffers the chilli heat; the acidity cuts through the coconut cream. Or a cold Chang lager for the informal version.