Green curry is one of the most popular curries in Thailand. It was invented during the reign of King Rama VI.
The popularity of this dish has rapidly spread across the world and is easy to find in every Thai restaurant. Kaeng Keaw Wan, as it is called in Thai language, is typically a greenish colored sauce which gets its distinctive look from the curry paste used in the recipe. Based on coconut milk and fresh green chillies, the color appears as creamy mild green. Chicken, beef and tofu are comonly found in this dish but you can actually add anything you like in your own version: a friend once did experimented with mussels and it was totally delicious! The sweetness of this curry varies but itb tends to be more pungent than the milder red curries.