Green curry
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In Thai cuisine green curry (Thai: แกงเขียวหวาน) is one of the spicier variations of curry. The thickness of the sauce varies with the amount of coconut milk used. The main ingredients are coconut milk, green curry paste, eggplant, sugar, fish sauce, kaffir lime leaves and thai basil leaves.
Its name, "green" curry, is consistent of Thai curry dishes, which are frequently identified solely by their color, other common types being yellow curry and red curry.
Typically, green curry paste is made by pounding in a mortar ingredients including: shallots, green chillies, garlic, galangal, fresh turmeric, shrimp paste and salt.
The paste is briefly fried in a wok and coconut milk is added, then the meat and vegetables added along with a pinch of brown sugar. Finally, kaffir lime leaves and thai basil are added just at the end of cooking for fragrance.
Thai green curry can be made with meat, chicken, fish or vegetables and is usually eaten as an accompaniment to rice or round rice noodles known as "khanom jeen".
[edit] Useful sites:
BBC Food Site - Green Curry Paste recipe
BBC Food Site - Green Curry recipe
Duck In Green Curry Paste from
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| Thai food | |
|---|---|
| Individual dishes | Mee krob, Neua pad prik, Pad kee mao, Pad see ew, Pad Thai, Rad na, Thai fried rice |
| Shared dishes | Tom yam, Tom kha gai, Gai Pad Khing, Kai yat sai, Red curry, Green curry, Yellow curry, Massaman curry, Panang beef |
| Isan and Lao dishes | Som tam, Larb, Gai yang, Sticky rice, Pla ra |
| Snacks and desserts | Curry puff, Satay, Khanom buang, Thai tea |
| Miscellaneous | Jasmine rice, Phrik khii nuu, Fish sauce, Sriracha hot sauce |
