Chicken is one of the
most well liked meats used in the Thai cuisine and is a widespread
characteristic of many curries and broths. Gaeng keaw wan, literally converted
as “sweet green curry”, is pleasingly sugary and slightly peppery, with a
charming flavor exuded by the professional combining of the green curry chili
paste, in addition to the richness of coconut milk, with a feel of sugar and a
lightweight salty supplement of fish dressing. It is usually consumed with steamed rice or served as a dressing with fermented
rice noodles, known as khanom chin – which is added of a ‘spaghetti-like’
noodle.
