– 2 tbsp of green curry
Green curry paste is rich in capsaicin from chilies, offering antioxidant and anti-inflammatory benefits. It provides vitamins and minerals from herbs and aromatics, though typical serving sizes (2 tbsp) contribute minimal calories while delivering significant flavor.
About
Green curry paste (gaeng keow wan in Thai) is a spice blend originating from Thailand, traditionally made by pounding fresh green chilies, garlic, shallots, galangal, lemongrass, cilantro roots, and shrimp paste (kapi) into a smooth paste. The vibrant green color derives from fresh green bird's eye chilies and herbs rather than dried spices. The paste typically has a moderate to high heat level with complex aromatics—bright, herbaceous, and slightly floral—balanced with umami notes from the fermented shrimp paste. Commercial versions may vary in intensity and ingredient ratios, while homemade versions often feature more pronounced fresh herb characteristics. Regional Thai variations exist, with some versions incorporating coconut or additional aromatics.
Culinary Uses
Green curry paste is the foundational ingredient for Thai green curry (gaeng keow wan), a classic Southeast Asian dish traditionally prepared by simmering the paste with coconut milk, proteins (chicken, seafood, or vegetables), and aromatics. Beyond curries, the paste serves as a flavor base for soups, marinades for grilled meats, and seasoning for stir-fries and noodle dishes. It pairs well with coconut milk, lime juice, and fish sauce, and is commonly used in both restaurant and home cooking throughout Thailand and internationally. The paste can be adjusted for heat level by adding more or less to a dish, and is often balanced with sweet elements like palm sugar or coconut cream.