Green curry — gaeng keow wan — is the curry Thai families cook most often, and ours follows that home-style approach. Green chilies, lemongrass, galangal, kaffir lime and coriander root give the paste its colour and perfume, and coconut milk softens the heat into something rich and rounded rather than sharp.
We simmer sliced chicken in that curry until it is silky, then finish with bamboo shoots, peppers and Thai basil so every bowl has texture as well as sauce. It is one of the warmest things you can eat on a cold Winnipeg night, and it travels well if you are taking it home to the West End or Wolseley.
What Goes Into Our Green Curry
The curry is built in the wok: paste bloomed in coconut cream first, then the chicken, then the vegetables, so nothing overcooks. Ask for it mild if you are sharing with kids, or Thai hot if you want the chili to sing. Prefer a vegetarian bowl? We can build the same curry with tofu and vegetables instead of chicken.
Perfect Pairings for Green Curry Chicken
Steamed jasmine rice is the classic partner, but a plate of Thai fried rice or an order of cashew chicken stir fry turns dinner into a proper spread. If you want a second curry on the table, try our red curry beef. Everything is on the full Thai menu.
Thai Curry Takeout and Delivery in the West End
Green curry is one of our most requested takeout dishes for hospital shifts and family dinners alike. We are a few minutes from the Health Sciences Centre and the University of Manitoba Bannatyne Campus — call ahead for pickup on Sherbrook Street or order online for delivery to Downtown Winnipeg, West Broadway and Armstrong's Point.
