Green curry (Thai: แกงเขียวหวาน, RTGS: kaeng khiao wan, IPA: [kɛːŋ kʰjǎw wǎːn], literally sweet green curry) is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish, which comes from fresh Thai basil and green chillies. The "sweet" in the Thai name (wan means "sweet") refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, "sweet green". The curry is not necessarily sweeter than other Thai curries. Green curries tend to be as hot as red curries or hotter.
When used as part of a dish, the paste is fried in split coconut cream until the oil is expressed to release the aromas in the paste. Oil (preferably coconut oil) is an acceptable alternative if fresh coconut cream isn't available, since canned coconut milk often contains emulsifiers that prevent the oil from splitting. Once the curry paste is cooked, then coconut milk and the remaining ingredients are added along with a pinch of palm sugar and fish sauce. Finally, Thai basil is added just at the end of cooking for fragrance. For added flavour, kaffir lime leaves or phrik chi fa ("sky-pointing chilies", large mild chilies) are often added during cooking, and seafood curries frequently involve julienned krachai (fingerroot/wild ginger/Chinese keys).
Green curry is typically eaten with rice as part of a wider range of dishes in a meal, or with round rice noodles known as khanom chin as a single dish. It can also be served with roti, an Indian style flatbread, similar to the roti canai in Malaysia.