Green curry

Green curry is a variety of 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 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'.
Its ingredients are not 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 evolved during the reign of King Rama VI or Rama VII, between the years 1908–1926.

Ingredients

Apart from the main protein, the other ingredients for the dish consist of coconut milk, green curry paste, palm sugar, and fish sauce. Thai eggplant, pea aubergine, basil leaves, 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 bird's eye chillies, shallots, garlic, galangal, lemongrass, kaffir lime peel, cilantro roots, cumin seeds, white peppercorns, 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 are often used. For a more robust green curry, such as with seafood, julienned Boesenbergia rotunda, white turmeric, 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 jeen as a single dish.