 Green curry with chicken, served withroti | |
| Alternative names | Kaeng khiao wan (native name) Thai cream curry |
|---|---|
| Type | Thai curry |
| Place of origin | Thailand |
| Serving temperature | Hot |
| Main ingredients | |
Green curry (Thai:แกงเขียวหวาน,RTGS: kaeng khiao wan,pronounced[kɛ̄ːŋkʰǐawwǎːn], literally "sweet-green curry") is acentral Thai variety ofcurry.
The namegreen curry derives from the color of the dish, which comes from green chilies.[1] 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.[2] As this is aThai 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' (เขียวหวาน,khiao-wan).[3]
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 milderred curries.[3] Green curry evolved during the reign ofKing Rama VI orRama VII, between the years 1908–1926.[4]
Apart from the main protein, traditionally fish,fish balls, or meat, the other ingredients for the dish consist ofcoconut milk, greencurry paste,palm sugar, andfish sauce.Thai eggplant (aubergine),pea aubergine, basil leaves or other green or whitish vegetables[4] and even fruit are often included.[3][5][6]
The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is traditionally made by pounding in amortar green bird's eye chillies,shallots, garlic,galangal,lemongrass,kaffir lime peel,cilantro roots (coriander),cumin seeds,white peppercorns,shrimp paste and salt.[3][7]
The paste is fried in splitcoconut 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 ofpalm sugar andfish sauce. Finally, as garnishes,Thai basil, freshkaffir lime leaves, slicedphrik chi faa (the common name means 'sky-pointing chilies', which refers to large mild chilies such asCayenne pepper) are often used. For a more robust green curry, such as with seafood,juliennedkrachai (fingerroot or Chinese keys),white turmeric, andholy basil can be used as garnishes.[3]
Green curry is typically eaten with rice as part of a wider range of dishes in a meal or with round rice noodles known askhanom jeen as a single dish.[8]
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Media related toGreen curry at Wikimedia Commons
