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Thai Green Curry is a wonderful dish to have as lunch or dinner. Its freshness of coconut milk, herbs and a little touch of spiciness create an exotic taste. If you are running out of idea for a meal, green curry is an easy dish that will lighten your day and will impress your friend and family.
Speaking of Thai Green Curry, have you ever wonder about what ingredients are inside the paste?
In this post, I will be sharing Green Curry Paste recipe to you.
For Green Curry Dish recipe clink here.
A BRIEF HISTORY OF THAI GREEN CURRY
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.
Green Curry Paste Recipe
Green Curry Paste Recipe
- 1/2 tsp Coriander seeds
- 1/2 tsp Caraway seeds
- 1 tsp Turmeric powder
- 1 tsp Black peeper
- 10 Spur Chilies – Green
- 15 Bird-eye Chillies – Green
- 1 tsp Sea-slat
- 1 tbsp galangal finely chopped
- 2 Lemongrass finely chopped
- 1 tsp kaffir lime zest
- 1 Whole coriander finely chopped
- 15 g Thai Garlic peeled
- 3 Thai Shallots
- Put all of the ingredient in a mortar and mince them with pestle until the ingredients mixed well together and become a fine curry paste.
- This recipe makes about 1/2 cup of curry paste which is perfect to use for one pot, 4 servings. The curry paste is best use fresh but can be refrigerated for up to 2 weeks or keep in freezer for 3 months.