Green curry

Green curry is a type of curry that originated from Thailand. It is known as kaeng khiao wan in Thai, which directly translates to "sweet green curry". Despite its name, green curry is not necessarily sweet, but rather refers to the color of the dish, which comes from the green chilies used in its preparation.

History

Green curry is believed to have been first created during the reign of King Rama 6 or King Rama 7, between the years 1908-1926. It is a relatively recent addition to Thai cuisine compared to other traditional dishes.

Ingredients

The main ingredients of green curry are green chilies, shallots, garlic, lemongrass, kaffir lime rind, coriander root, cumin seeds, and turmeric. These ingredients are ground together in a mortar and pestle to create a curry paste. This paste is then cooked with coconut milk to form the base of the curry. Proteins such as chicken, beef, pork, or tofu can be added, along with vegetables like eggplant, bamboo shoots, and Thai basil.

Preparation

The preparation of green curry involves frying the curry paste in oil until fragrant, then adding coconut milk to form a creamy base. The protein and vegetables are then added and simmered until cooked. The dish is typically served with steamed rice or rice noodles.

Variations

There are several variations of green curry across different regions of Thailand. In the central region, green curry tends to be less spicy and sweeter, often including palm sugar. In the southern region, the curry is typically more spicy and includes additional ingredients like turmeric and bird's eye chili.

See also

• Red curry
• Yellow curry
• Massaman curry
• Panang curry

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