|Place of origin||Thailand|
|Main ingredients||Coconut milk, green curry paste, palm sugar, fish sauce, kaffir lime leaves, Thai basil|
The name "green" curry derives from the color of the dish, which comes from green chillies. The "sweet" in the Thai name (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 chillies, the color comes out creamy mild green or, as this color is called in Thai, "sweet green". 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 curries. Green curry was invented during the reign of King Rama 6 or Rama 7, between the years 1908-1926.
Apart from a 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), pea aubergine, or other green or whitish vegetables and even fruit are often included. 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 chillies, shallots, garlic, galangal, lemongrass, kaffir lime peel, cilantro roots (coriander), and cumin seeds, white peppercorns, shrimp paste and salt.
The paste is fried in split coconut cream 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 ("sky-pointing chilies", large mild chilies) are often used. For a more robust green curry, such as with seafood, julienned krachai (fingerroot/wild ginger/Chinese keys), white turmeric, and holy basil can be used as garnishes.
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. A thicker version of green curry made with, for instance, simmered beef, can also be served with roti, an Indian style flatbread that is similar to the roti canai in Malaysia.
- "Easy Thai Green Curry, an Interview with Kasma Loha-unchit". SheSimmers.
- "Authentic Thai Green Curry Paste, Krueang Kaeng Khiao Wan – Thai Curry Episode II". The High Heel Gourmet.
- David Thompson, Thai Food (edition 2010), Pavilion Books, pages 218-220, ISBN 978-1-86205-514-8
- "แกงเขียวหวานเป็ดย่าง; Thai Green Curry with Roasted Duck and Young Chilies". 2016-10-04. Retrieved 2016-10-04.
- "Easy Green Curry with Pork Recipe". thaifoodandtravel.com.
- Andy Ricker, Pok Pok, Ten Speed Press Berkeley, 2013, pages 161-162, ISBN 978-1-60774-288-3
- "Green curry with fish dumplings, Gang Kiew-wan Pla Grai". chezpim.com.
- "Khanom Jeen! - Austin Bush Photography". Austin Bush Photography.
- David Thompson, Youtube: Beef green curry with roti
Media related to Green curry at Wikimedia Commons