กระทงแกงเขียวหวานไก่

**Kratong Gaeng Keow Wan Gai** (กระทงแกงเขียวหวานไก่) is a Thai dish consisting of a serving vessel (kratong) filled with green curry with chicken. The curry’s origins lie in central Thailand, where the name *gaeng keow wan* (“green sweet curry”) reflects the pale green color from fresh green chilies and the balance of sweet and spicy notes. Key ingredients include a paste of green bird’s eye chilies, galangal, lemongrass, makrut lime zest, and coriander root; coconut milk; chicken; Thai eggplant; pea eggplant; and sweet basil. A great version is defined by a creamy, aromatic coconut broth that is neither too thin nor overly rich, with chicken and vegetables cooked just until tender, and a final hit of fresh basil and makrut lime leaf. The heat should be present but tempered by sweetness from palm sugar, and the sauce should cling lightly to each ingredient. Regional variations adapt the protein (e.g., fish, shrimp, or tofu) or vegetables (bamboo shoots, pumpkin). In Tambon Saen Suk, Thailand, **May Mos Cafe ขนมจีนชลบุรี** serves a version praised by creator **BANKII** on ReTubeIt for its generous assembly in a kratong, emphasizing the dish’s communal, fragrant appeal. Some cooks add a splash of fish sauce or a drizzle of coconut cream on top to elevate the richness. The kratong presentation, often made from banana leaf or ceramic, reinforces the dish’s suitability for sharing and its connection to traditional Thai street‑food culture.