Thai Green Curry is a delightful and aromatic dish that captures the essence of Thailand’s vibrant culinary traditions. This recipe will guide you through creating a flavourful green curry with tender chicken, tofu, or your choice of protein, bathed in a rich coconut milk sauce.

Thai Green Curry: A symphony of vibrant flavours, where spice and sweetness dance in creamy harmony, creating a culinary masterpiece that tantalises the senses and warms the soul.

History:

Thai Green Curry, known as “Kaeng Khiao Wan” in Thai, is a staple of Thai cuisine. It is believed to have originated in central Thailand and has since become one of the country’s most beloved dishes. The green colour comes from the use of green chilli peppers and fresh herbs.

Flavours and Aromas:

The green colour of the curry comes from the use of green chilli peppers and fresh herbs like basil and coriander.

Ingredients:

• The key ingredients in Thai Green Curry include coconut milk, green curry paste, and a choice of protein (such as chicken, tofu, shrimp, or vegetables).
• Vegetables like bell peppers, eggplant, and bamboo shoots are commonly added to enhance the curry’s texture and taste.
• Thai fish sauce or soy sauce is used for seasoning, and a touch of sugar balances the flavours.

Green Curry Paste:

The heart of Thai Green Curry is the green curry paste. While store-bought options are readily available, making your own paste from scratch allows for a more authentic and customisable flavour.

Homemade green curry paste typically includes ingredients like green chilli peppers, garlic, lemongrass, shallots, galangal (a type of ginger), and coriander roots.

The paste is ground to a smooth consistency using a mortar and pestle or a blender.

Regional Variations:

Thai cuisine is diverse, and regional variations of Green Curry exist. For example, in southern Thailand, you may find a spicier version of Green Curry known as “Kaeng Khiao Waan Gai Phat Sataw” that includes stink beans (Sataw) for a unique flavour.

Serving and Accompaniments:

Thai Green Curry is typically served with steamed jasmine rice, which complements the creamy and spicy curry.

Fresh herbs like Thai basil and kaffir lime leaves make excellent garnishes and add an extra layer of aroma to the dish.

Spice Level:

Thai Green Curry can range from mildly spicy to very spicy, depending on the amount and type of chilli peppers used in the curry paste. It’s often tailored to suit individual preferences for heat.

Cultural Significance:

Thai Green Curry is not only a popular dish in Thailand but also internationally recognised and enjoyed. It represents the rich culinary heritage of Thailand, where the balance of flavours is highly valued.

Vegetarian and Vegan Options:

Thai Green Curry is easily adaptable for vegetarians and vegans. Simply replace fish sauce with soy sauce or a vegetarian alternative, and choose tofu or a variety of vegetables as the protein.

Global Popularity:

Thai cuisine has gained immense popularity worldwide, and Thai Green Curry is a favourite on restaurant menus in many countries. Its vibrant colours and enticing aroma make it a visually appealing dish.

Cooking Skill and Tradition:

Preparing Thai Green Curry is a wonderful way to explore Thai culinary traditions. The curry’s balance of flavours and attention to detail in the preparation of the paste and ingredients highlight the artistry of Thai cooking. 

Did you make this recipe?

Lovely. Now let me know how you liked it and how much of a cheat it was. Tag @olga.amara on Instagram and hashtag #flightforfood.

While I have you here, may I suggest few you try next:

• Christmas Pudding
• Yule Log Cake

Until next time. Keep following and commenting.