Green curry (, , , lit. 'sweet-green curry') is a variety of Thai curry originating from central Thailand.
Etymology
The name
green curry derives from the color of the dish, which comes from green chilies.
The "sweet" in the Thai name (หวาน, wan means 'sweet') refers to the particular color green itself and not to the taste of the curry.
As this is a
Thai curry based on coconut milk and fresh green chilies, the color comes out creamy mild green or, as this color is called in Thai, 'sweet green' (, khiao-wan).
Its ingredients are not exactly fixed. The curry is not necessarily sweeter than other Thai curries, but although the spiciness varies, it tends to be more pungent than the milder red curry.[David Thompson, Thai Food (edition 2010), Pavilion Books, pages 218-220, ] Green curry evolved during the reign of Vajiravudh or Prajadhipok, between the years 1908–1926.
Ingredients
Apart from the main protein (traditionally fish,
fish balls, or meat), the other ingredients for the dish consist of
coconut milk, green curry paste,
palm sugar, and
fish sauce.
Thai eggplant (aubergine),
Solanum torvum, basil leaves (or other green or whitish vegetables),
and even fruit are often included.
[Andy Ricker, Pok Pok, Ten Speed Press Berkeley, 2013, pages 161-162, ]
The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is traditionally made by pounding in a mortar green bird's eye chillies, shallots, garlic, galangal, lemongrass, kaffir lime peel, cilantro roots (coriander), cumin seeds, , shrimp paste and salt.
Cooking method
The paste is fried in split
coconut milk until the oil is expressed to release the aromas in the paste. Once the curry paste is cooked, more coconut milk and the remaining ingredients are added, along with a pinch of
palm sugar and
fish sauce. Finally, as garnishes,
Thai basil, fresh
kaffir lime leaves, sliced phrik chi faa (the common name means 'sky-pointing chilies', which refers to large mild chilies such as
Cayenne pepper) are often used. For a more robust green curry, such as with seafood,
julienning krachai (fingerroot or Chinese keys),
Curcuma zedoaria, and
holy basil can be used as garnishes.
Serving
Green curry is typically eaten with rice as part of a wider range of dishes in a meal or with round rice noodles known as
khanom chin as a single dish.
==Gallery==
See also
External links
