Best Thai Restaurant London: Thai Green Curry at Thai Square

Few dishes capture the essence of Thai cuisine quite like green curry. At the best Thai restaurant London has to offer, Thai Square, we serve this iconic dish with the authenticity and passion it deserves. But what makes green curry so special? Why has it become a global ambassador for Thai food? Let’s explore the rich history, complex flavours, and culinary artistry behind this magnificent dish.

The Origins of Thai Green Curry London Diners Love

Green curry (Gaeng Keow Wan in Thai, meaning “sweet green curry”) is actually a relatively modern addition to Thai cuisine, emerging in the early 20th century during the reign of King Rama VI. Despite its young age compared to other Thai curries, it quickly became one of Thailand’s most celebrated dishes.

The vibrant green colour comes from fresh green chillies and herbs, particularly Thai basil and cilantro, which are pounded together with other aromatics to create the curry paste. This distinguishes it from older curry variations like red curry (which uses dried red chillies) and yellow curry (which incorporates turmeric).

What began in the royal Thai kitchens has evolved into countless regional variations across Thailand, from the coconut-rich versions of southern Thailand to the more herb-forward interpretations found in Bangkok. At Thai Square London, we honour the traditional central Thai preparation that has captivated palates worldwide.

Understanding the Complex Flavour Profile

Thai cuisine is famous for balancing five fundamental flavours: sweet, sour, salty, bitter, and umami. Green curry showcases this balance magnificently, creating a complex taste experience that keeps you coming back for more.

The Heat: Fresh green chillies provide a clean, bright heat that’s more aromatic than simply spicy. Unlike dried chillies, fresh ones offer a vegetal quality that complements rather than overwhelms the other flavours.

The Aromatics: Lemongrass, galangal (Thai ginger), kaffir lime leaves, and Thai basil create layers of citrus, floral, and herbal notes that give green curry its distinctive character.

The Richness: Coconut milk provides a luscious, creamy base that mellows the heat whilst carrying the aromatic compounds throughout the dish. The fat in coconut milk also makes the curry more satisfying and helps your body absorb fat-soluble nutrients.

The Umami: Fish sauce and shrimp paste contribute deep savoury notes that anchor the brighter flavours, creating complexity and depth.

The Sweetness: Palm sugar balances the heat and saltiness, rounding out the flavour profile. This isn’t cloying sweetness but rather a subtle counterpoint that makes everything else sing.

The Art of Making Authentic Green Curry Paste

At Thai Square restaurants, we never compromise on authenticity. Our green curry paste is prepared using traditional methods that honour centuries of Thai culinary wisdom.

A proper green curry paste requires:

• Fresh green bird’s eye chillies (the source of heat and that distinctive green colour)
• Galangal (Thai ginger with a more citrusy, piney flavour than regular ginger)
• Lemongrass (for bright, lemony aromatics)
• Shallots and garlic (for savoury depth)
• Kaffir lime zest (for floral, citrus notes)
• Cilantro roots and stems (earthy, herbal flavour)
• Cumin and coriander seeds (warm spice notes)
• White peppercorns (complex heat and aromatics)
• Shrimp paste (umami and funk that binds everything together)

These ingredients are traditionally pounded together in a granite mortar and pestle, a process that can take 20-30 minutes of dedicated work. The pounding releases essential oils and creates a paste with a texture that simply cannot be replicated by food processors. It’s labour-intensive, but the resulting depth of flavour is incomparable.

Choosing Your Protein: Tradition Meets Innovation

Whilst Thai green curry can accommodate various proteins, certain combinations have become classics for good reason:

Chicken Green Curry: The most popular choice worldwide, and for good reason. Tender chicken absorbs the curry’s flavours beautifully whilst remaining juicy and satisfying. It’s the perfect introduction for those new to green curry.

Prawn Green Curry: The sweetness of prawns complements the curry’s aromatics magnificently. In coastal Thai regions, seafood green curries are particularly prized.

Beef Green Curry: A richer, more robust option. The beef’s savoury depth stands up well to the curry’s bold flavours.

Vegetable Green Curry: A celebration of fresh produce that proves green curry needs no meat to shine. Thai eggplant, bamboo shoots, and yard-long beans are traditional choices that provide excellent texture and absorb flavours beautifully.

At the best Thai restaurant London dining scene offers, Thai Square, we prepare each protein with care, ensuring it’s cooked to perfection and harmonizes with the curry’s complex flavours.

The Supporting Cast: Vegetables and Aromatics

A great green curry is more than just paste, coconut milk, and protein. The supporting vegetables play crucial roles in creating a balanced, texturally interesting dish:

Thai Eggplant (Makheua Phuang): These small, bitter eggplants are traditional and beloved. They release a slight bitterness that beautifully counterpoints the curry’s richness.

Bamboo Shoots: Providing a subtle crunch and slightly sweet earthiness, bamboo shoots add textural contrast.

Thai Basil: Added at the last moment, Thai basil (different from Italian basil) provides anise-like aromatics and a slightly peppery note.

Kaffir Lime Leaves: These distinctive leaves (which look like two leaves joined end-to-end) provide intense citrus aromatics. They’re added whole for flavour but not eaten.

Red Bell Peppers: Though not traditional, these add sweetness and beautiful colour contrast.

Pea Eggplants: These tiny, pea-sized eggplants add pops of bitterness and texture.

How to Eat Green Curry Like a Thai

In Thailand, green curry is never eaten alone. It’s part of a shared meal featuring multiple dishes, all served simultaneously and eaten with jasmine rice. Here’s how to enjoy it properly:

The Rice Ratio: Green curry is quite rich and intensely flavoured. Thai diners typically take a spoonful of curry with several spoonfuls of rice, using the rice to moderate the intensity and appreciate the curry’s nuances.

Mix and Match: Don’t just eat the curry. Take bites of various elements, rice, a piece of protein, some vegetables, and curry sauce together, creating different flavour combinations with each mouthful.

Pace Yourself: Green curry builds in intensity. The heat and flavour complexity are meant to be savoured slowly, allowing you to appreciate the layers.

Accompany Wisely: At Thai Square, we recommend pairing green curry with milder Thai dishes like steamed fish, crispy spring rolls, or refreshing Som Tam (papaya salad) to create a balanced meal.

Green Curry vs. Other Thai Curries: What Sets It Apart

Thai cuisine features several iconic curry varieties, each with distinct characteristics:

Red Curry: Made with dried red chillies, red curry is often slightly less complex than green curry but with a deeper, earthier heat. It’s excellent with duck or pork.

Yellow Curry: The mildest of the three, yellow curry incorporates turmeric and is often made with chicken and potatoes. It’s comforting and aromatic without being particularly spicy.

Massaman Curry: A Thai-Muslim fusion curry featuring warming spices like cinnamon, cardamom, and star anise. It’s rich, slightly sweet, and includes peanuts and potatoes.

Panang Curry: Thicker and richer than red curry, with peanuts in the paste creating a distinctive nutty flavour.

Green curry stands out for its fresh, vibrant character. It’s brighter and more herbaceous than the others, with a complexity that reveals itself over multiple tastings. It’s no wonder it’s become Thailand’s most internationally recognised curry variety.

The Health Benefits of Green Curry

Beyond its delicious flavour, green curry offers genuine health benefits thanks to its array of fresh herbs and spices:

Anti-inflammatory properties: Galangal, turmeric (sometimes used in small amounts), and other spices contain compounds with anti-inflammatory effects.

Immune support: Fresh chillies, garlic, and shallots all support immune function.

Metabolism boost: Capsaicin in chillies can increase metabolic rate and support healthy weight management.

Antioxidants: Fresh herbs like Thai basil and cilantro are rich in antioxidants that protect cells from damage.

Digestive support: Many Thai curry ingredients aid digestion and support gut health.

Coconut milk, whilst rich, provides medium-chain triglycerides (MCTs) that are metabolised differently than other fats and may offer health benefits.

Why Thai Square’s Green Curry Stands Out

At Thai Square, we’re passionate about authenticity without compromise. Our green curry reflects decades of awards and recognition as the best Thai restaurant London has to offer.

What makes our green curry special:

Traditional paste preparation: We make our curry paste fresh using traditional methods, never relying on commercial shortcuts.

Premium ingredients: Key ingredients are flown in directly from Thailand daily, ensuring authentic flavours.

Skilled Thai chefs: Our chefs are trained in Thailand and bring authentic technique and passion to every dish.

Balance and refinement: We adjust each curry to achieve perfect balance, the sweet, sour, salty, bitter, and umami harmony that defines great Thai cuisine.

Customisable heat: We understand that spice tolerance varies. Whether you prefer mild, medium, or authentically spicy, we adjust to your preference without compromising flavour complexity.

Pairing Green Curry with the Perfect Accompaniments

To fully appreciate green curry’s complexity, pair it thoughtfully:

Jasmine Rice: The traditional choice. Its subtle fragrance complements without competing, and its texture is perfect for absorbing curry sauce.

Sticky Rice: For a northern Thai twist, sticky rice’s chewy texture and subtle sweetness work beautifully with green curry.

Roti: These flaky, buttery flatbreads are excellent for scooping up curry and offer textural contrast.

Thai Iced Tea: The sweet, creamy tea provides cooling relief and complements the curry’s spice.

Singha Beer: Thailand’s premium lager offers crisp refreshment that cuts through the curry’s richness.

Experience Authentic Thai Green Curry at Thai Square

Green curry is more than just a dish at Thai Square, it’s a culinary journey through Thailand’s rich food culture. Each bowl represents centuries of refinement, traditional techniques passed down through generations, and our unwavering commitment to authenticity.

Whether you’re a green curry enthusiast or trying it for the first time, we invite you to experience why Thai Square has been recognised with numerous awards, including Best Thai Restaurant Chain, Best International Cuisine, and Best Authentic Cuisine accolades.

From our extensive menu featuring over 1,000 authentic Thai dishes to our warm Thai hospitality, every visit to Thai Square is a celebration of Thailand’s magnificent culinary heritage.

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