Green curry
Template:Short description Template:Infobox food
Green curry (Template:Langx, Template:RTGS, Script error: No such module "IPA"., lit. 'sweet-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.[1] The "sweet" in the Thai name (Script error: No such module "Lang"., Script error: No such module "Lang". means 'sweet') refers to the particular color green itself and not to the taste of the curry.[2] 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' (Template:Wikt-lang, Script error: No such module "Lang".).[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 milder red curries.[3] Green curry evolved during the reign of King Rama VI or Rama VII, between the years 1908–1926.[4]
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), 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 a mortar 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]
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 Script error: No such module "Lang". (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, julienned Script error: No such module "Lang". (fingerroot or Chinese keys), white turmeric, and holy basil can be used as garnishes.[3]
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.[8]
Gallery
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Ingredients for green curry paste
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Freshly made green curry paste in a mortar
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Green chicken feet curry served with khanom jeen
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Rice fried with green curry
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Green curry with meat
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See also
References
External links
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ a b c d e David Thompson, Thai Food (edition 2010), Pavilion Books, pages 218-220, Template:ISBN
- ↑ a b Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ Andy Ricker, Pok Pok, Ten Speed Press Berkeley, 2013, pages 161-162, Template:ISBN
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".