The name green 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 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' (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 milder red curries.[3] Green curry evolved during the reign of King Rama VIorRama VII, between the years 1908–1926.[4]
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 (the common name means 'sky-pointing chilies', which refers to large mild chilies such as Cayenne pepper)[8] are often used. For a more robust green curry, such as with seafood, juliennedkrachai (fingerroot or Chinese keys), white turmeric, and holy 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 as khanom jeen as a single dish.[9]
Media: Green curry
