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Thai Green Curry-แกงเขียวหวาน is among the most well-known dish of Thai cuisine around the world. It’s tender flavour, aromatic sense from fresh herbs and elegant colour makes it the perfect curry of all time.
What is inside Thai Green Curry are goodness es of fresh tropical herbs, Thai eggplants, a few bits of spices, and protein of your choice. In Thailand, it’s common to use local chicken or beef as a protein source.
A Brief History Of Thai Green Curry Dish
Thai curry paste was first made from only fresh herbs such as fresh chilli, lemongrass, and turmeric. Then add some shrimp paste or fermented fish sauce, vegetable and fish/meat. Later on, curry dish is influence from the Southern Thai cuisine, which is influence from Muslim people. They introduced us to the use of spice such as coriander seeds and Caraway seeds and adding coconut milk to curry.
Thai Green Curry is adapted from Thai Red Curry. The differences are chilli colour; change from red to green and few additions of herbs inside.
Why “Green” Curry?
Where has the name “Green Curry” derived from and what should you know about it? Gaeng Keow Wan actually a straight forward translation of Green Curry but one word is missing out and it’s “sweet”. A lot of people in Thailand missed translated the meaning of the dish as well because of the unclear name. They think Sweet Green Curry means that the curry has green colour and sweet in taste. However, It’s slightly wrong interpretation. “Sweet” actually identify the shade of “green” but the taste. Sweet green, when translate in English it means “elegant green” I hope my translation make sense to you somehow >.<
What ingredient makes Green Curry green? In the old day, we use chilli leaves to add green colour to the Thai Green Curry dish by pasting them into the curry paste, but nowadays, the recipe changed, and we use coriander leaves and root, and big green chilli instead.
The flavour of Thai Green Curry is, salty first and follow by an absent of sweetness. That’s it! the other hard job of flavouring is already done by the curry paste and coconut milk, therefore, it’s important to choose quality ingredients to make a good bowl of any kind of Curry. I usually prefer to paste the herbs and make coconut milk myself because they give such a fresh and naturally delicious flavour.
For Green Curry Paste recipe click here.
Thai Green Curry – Gaeng Keow Wan
- 50 g Pana Napa Green Curry Paste
- 220 g Chicken thigh or protein of your choice. Chop the meat/tofu into chunks, about 1in x 1in or your prefer bite size.
- 1½ C Coconut milk.
- 1 C Water If you like thicker curry, you can change from water to coconut milk.
- 100 g Green Brinjal eggplant chopped in to quater. It's fine to use other vegetable of your choice. I usually substitute with zucchini and Italian eggplant.
- 50 g Turkey berry Or substitute with green pea
- 4 Leaves Kaffir lime leaves Roughly break
- 1-2 Slice Large red chilli for decoration Slicing
- 20 g Sweet basil or Italian basil leaves Or 1 handful
- 1 tbsp Fish sauce
- 2 Tsp Sugar
- 1 tbsp cooking oil
- In a medium size pot, add the oil and put over medium – high heat.
- Place Green curry paste in the pot and stir-fried the paste until it smells herby. It will take around a minute to two, depends on how hot your pan is.
- Divide coconut milk roughly into 3 parts. Add one part of the coconut milk in the pot and stir together with the curry paste until it mixed well. keep stirring until the coconut milk is hot, then add the second part. Repeat the same method until all 3 parts are in the pot. add in water if you prefer your curry to be less creamy.
- Add in chicken and wait until the meat is cooked, or when the curry starts to boil. However, don't let it boil too hard because coconut milk will separate.
- Once the meat is cooked, add in vegetables and make sure to press them down and don't let them expose to the air, because they will turn to a darker colour. Keep cooking for about 2-3 minutes or until the vegetable is cooked. Quick note, if you are using vegetable with different consistency, you should cook the harder one first, and follow by order.
- Add basil and kaffir lime leaves, press them down, and turn off the stove. Add in red chilli for decoration and it's ready to be served.
- Thai Green Curry goes well with steamed rice or Kanom Jeen Noodles.