Easy Makin Thai Green Curry
Thai Green curry, known as ''kaeng khiao'' wan in Thai is a popular dish in Thai cuisine. Its name translates to “sweet green curry" referring to its vibrant green color rather than its taste. Were you told how to make Green Curry. Here’s a brief history and some interesting facts about green curry.
Thai Green Curry Origins and Evolution
- Historical Roots Thai Green curry is believed to have evolved during the reign of King Rama VI or Rama VII, between 1908 and 19261. However, some sources suggest that its origins might date back even further, possibly to the 13th century.
- Ingredients The distinctive green color comes from fresh green chilies. Traditional ingredients include coconut milk, green curry paste, palm sugar, fish sauce, and kaffir lime leaves. The paste is typically made by pounding green chilies, shallots, garlic, galangal, lemongrass, kaffir lime leaves, cilantro roots, cumin seeds, white peppercorns, shrimp paste and salt.
Culinary Characteristics
- Flavor Profile Thai Green curry is known for its rich. creamy texture and a balance of sweet, spicy, and savory flavors. The spiciness can vary but it tends to be more pungent than milder red curries.
- Serving It is usually served with rice or round rice noodles known as “khanom jeen.” Common proteins include chicken, fish, or meat, and it often includes vegetables like Thai eggplant and pea auberge.
Cultural Significance
- Popularity Thai Green curry has become one of Thailand’s most popular culinary exports enjoyed worldwide for its unique and complex flavors.
- Modern Variations While traditional recipes remain popular modern variations and adaptations have emerged catering to different tastes and dietary preferences.
The method of making this Thai Green Curry suit has been explained at a completely advanced level.
- 500g sliced chicken breast (sliced into thin strips)
- 2 tablespoons green curry paste
- 400ml coconut milk (full-fat for a richer curry)
- 1 cup bamboo shoots (thinly sliced)
- 4-5 Leaves kaffir lime leaves (torn into small pieces)
- 2 red chilies (thinly sliced (optional for extra heat))
- 2 tablespoons fish sauce (adjust to taste)
- 1 tablespoon palm sugar (substitute with brown sugar)
- A handful of fresh Thai basil leaves
- Prepare the Ingredients
- Slice the chicken breast into thin strips.
- Thinly slice the bamboo shoots.
- Tear the kaffir lime leaves into small pieces.
- Thinly slice the red chilies if using.
- Cook the Curry Paste
- Heat a tablespoon of oil in a large pan or wok over medium heat.
- Add the green curry paste and cook for 1-2 minutes stirring constantly until it becomes fragrant.
- Add the Chicken
- Add the sliced chicken to the pan.
- Cook for about 3-4 minutes stirring frequently until the chicken is no longer pink on the outside.
- Add Coconut Milk
- Pour in the coconut milk and stir well to combine with the curry paste and chicken.
- Bring the mixture to a gentle simmer.
- Add Vegetables and Seasonings
- Add the sliced bamboo shoots and torn kaffir lime leaves to the pan.
- Stir in the fish sauce and palm sugar.
- Let the curry simmer for about 10 minutes allowing the flavors to meld and the chicken to cook through.
- Finish with Basil and Chilies
Add the Thai basil leaves and sliced red chilies to the curry.
Stir and cook for another 1-2 minutes until the basil is wilted and the chilies are slightly softened.
- Serve
Serve the Chicken Green Curry hot, accompanied by steamed jasmine rice.
Servings 2
- Amount Per Serving
- Calories 504kcal
- % Daily Value *
- Total Fat 26g40%
- Potassium 663mg19%
- Total Carbohydrate 21g8%
- Protein 29g58%
- Vitamin A 163 IU
- Vitamin C 34 mg
- Calcium 70 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Thai green chicken curry Tips
Adjust Spiciness Control the heat by adjusting the amount of green curry paste.
Balance Flavors Taste and adjust the seasoning with fish sauce, sugar, and lime juice.
Serve Best served with jasmine rice or rice noodles.