|Alternative names||Thai cream curry|
|Place of origin||Thailand|
|Main ingredients||Coconut milk, green curry paste, palm sugar, fish sauce, kaffir lime leaves, Thai basil|
The name "green" curry derives from the color of the dish, which comes from green chillies. The "sweet" in the Thai name (wan means 'sweet') refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, "sweet green".
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. Green curry evolved during the reign of King Rama VI or Rama VII, between the years 1908-1926.
Apart from a 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 and even fruit are often included.
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 chillies, shallots, garlic, galangal, lemongrass, kaffir lime leaves, cilantro roots (coriander), and cumin seeds, white peppercorns, shrimp paste and salt.
The paste is fried in split coconut cream 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 (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 krachai (fingerroot/wild ginger/Chinese keys), white turmeric, and holy basil can be used as garnishes.
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- David Thompson, Thai Food (edition 2010), Pavilion Books, pages 218-220, ISBN 978-1-86205-514-8
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- Media related to Green curry at Wikimedia Commons