When do food historians think green curry developed?

Early twentieth century in central Thailand

Thai Green Curry Quiz: Paste, Ingredients and Origins

In Thai, gaeng keow wan means sweet green curry, a name that describes its soft green color rather than sugar, and this Thai green curry quiz explains what goes into it. Play an interactive set of questions on green chilies, lemongrass, galangal, makrut lime, coconut milk, Thai eggplants, sweet basil and the curry's roots in central Thailand.

Start Thai Green Curry Quiz

🎯 Daily Trivia Challenge • 🧠 10 Questions • ⏱️ 150 Seconds

Question 1 / 10 Time: 150s

Color
What gives Thai green curry paste its color?
Name
What does keow wan describe in gaeng keow wan?
Root
Which gingerlike root is pounded into the paste?
Grass
Which fragrant stalk goes into the paste?
Lime
Which part of the makrut lime is used in green curry?
Coconut
Why do cooks fry the paste in the thick coconut cream first?
Eggplant
Which vegetables are traditional in green curry?
Basil
Which herb is added at the end?
Seasoning
Which salty liquid seasons Thai green curry?
Origin
When do food historians think green curry developed?

Explanations: answer key for all 10 questions

Q1: What gives Thai green curry paste its color?
Answer: Fresh green chilies and herbs
Green bird's eye chilies, coriander root and other fresh herbs create the color.
Q2: What does keow wan describe in gaeng keow wan?
Answer: A sweet, light green color
Keow wan refers to the soft green shade, though the curry often has some sweetness.
Q3: Which gingerlike root is pounded into the paste?
Answer: Galangal
Galangal has a sharp, citrusy flavor different from ordinary ginger.
Q4: Which fragrant stalk goes into the paste?
Answer: Lemongrass
Lemongrass adds a lemony aroma without acidity.
Q5: Which part of the makrut lime is used in green curry?
Answer: The leaves and zest
Makrut lime leaves and rind give a floral citrus aroma.
Q6: Why do cooks fry the paste in the thick coconut cream first?
Answer: To release the oils and aromas
Cooking the paste in separated coconut cream deepens the flavor.
Q7: Which vegetables are traditional in green curry?
Answer: Small Thai eggplants
Round Thai eggplants and tiny pea eggplants add texture.
Q8: Which herb is added at the end?
Answer: Thai sweet basil
Horapha basil has an anise-like flavor that suits the curry.
Q9: Which salty liquid seasons Thai green curry?
Answer: Fish sauce
Fish sauce, balanced with palm sugar, gives a savory depth.
Q10: When do food historians think green curry developed?
Answer: Early twentieth century in central Thailand
It is thought to have appeared around the reign of King Rama VI.

Thai Green Curry Quiz – What Makes Green Curry Green

Thai green curry, gaeng keow wan, is a coconut milk curry from central Thailand. Its name means sweet green, describing its light green color.

The paste is pounded from fresh green chilies, lemongrass, galangal, makrut lime zest, coriander root, garlic, shallots and shrimp paste. Cooks fry it in thick coconut cream to release the aromas, then add meat or fish and vegetables.

Thai eggplants, makrut lime leaves and sweet basil finish the dish, with fish sauce and palm sugar to balance it. Green curry likely took shape in the early twentieth century and is often the spiciest of the common Thai curries.

What This Quiz Teaches

Food lovers and home cooks will enjoy these questions.

What colors the paste
What the name means
Which herbs and roots it uses
How it is cooked
Where it comes from

Did You Know?

Red curry paste uses dried red chilies.
Green curry is often eaten with rice or rice noodles.
Pea eggplants taste slightly bitter.
Fish balls are a popular addition in Thailand.
Massaman curry shows Persian influences.