“Kaeng Kiew Wan” or “Green Curry” is a type of Thai spicy soup or curry eaten with rice or Thai rice noodles (Kanom Jeen) that appeared since the Ayutthaya Period. In the ancient time, Thai curry such as Kaeng Liang and Kaeng Pa did not use coconut milk until later. The coconut milk and dried chilies were used to make curry and it was the start of “Kaeng Daeng” or “Kaeng Phed” (spicy soup). Then, the green chilies, chilies’ leaves or corianders’ leaves were used to add the green color to the chili paste. The curry with green chili paste is called “Kaeng Kiew”. The word “Wan” (sweet) does not signify the sweet taste, but the soft pastel green color of the soup and that is the origin of the name “Kaeng Kiew Wan” or “Green Curry”. Kaeng Kiew Wan was ranked 19th in the “World’s 50 Most Delicious Foods” as polled by www.travel.cnn.com in 2011.
 
Kiew Wan curry contains a reasonable amount of protein and fat with high level of fiber. Pea eggplant has properties as analgesic, hemostatic, diuretic, treatment of bronchitis and rheumatoid arthritis. Kaffir lime leaves help prevent cancer. Sweet basil leaves cure colic, flatulence, and nourish appetite. Chili peppers nourishes appetite, expel gas and phlegm. They also act as a laxative and relieve cold. Shallots help relieve cold and catarrh. Garlic reduces cholesterol. Galangal expels phlegm, colic and flatulence, as well as lemongrass. Coriander roots help detoxify the body and heal stomach trouble. Peppers help the digestion and lower body’s temperature through sweat. Fennel helps the digestion and expels the gas.
Kaeng Kiew Wan has phenolic content 90.86 mg GAE/100 g, hydrophilic oxygen radical absorbance capacity (H-ORAC) 2,797.40 µM Trolox equivalent/100 g, lipophilic oxygen radical absorbance capacity (L-ORAC) 93.45 µM Trolox equivalent/100 g, and total oxygen radical absorbance capacity (Total-ORAC) 2,890.85 µM Trolox equivalent/100 g.