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Green Curry
Green curry (Thai: แกงเขียวหวาน, RTGS: kaeng khiao wan, IPA: [kɛːŋ kʰjǎw wǎːn],
literally sweet green curry) is a variety of curry in Thai cuisine. The name "green"
curry derives from the color of the dish. Green curries tend to be as hot as red
curries, both being hotter than phanang curries. However, green curries, regardless
of heat, have a definite and desired sweetness that is not usually associated with
red curries.
The main ingredients for the sauce consist of coconut milk, green curry paste, eggplant
(aubergine), pea aubergine, sugar, fish sauce, kaffir lime leaves, and Thai basil
leaves. The consistency of its sauce varies with the amount of coconut milk used.
Green curry paste is made by pounding in a mortar green chillies, shallots, garlic,
galangal, kaffir lime peel, roasted coriander and cumin seeds, white peppercorns,
shrimp paste and salt. The paste is briefly fried in split coconut cream, then coconut
milk, meat or fish, and vegetables added along with a pinch of palm sugar. Finally,
kaffir lime leaves, phrik chi fa ("sky-pointing chilies", large mild chilies) and
Thai basil are added just at the end of cooking for fragrance. When the curry is
made with fish or seafood, krachai (wild ginger, Chinese keys) is added. Thai green
curry can be made using readily available commercially made curry paste.
Thai green curry can be made with all kinds of meat. However, the more popular ones
are made with beef, pork, chicken, and fish ball. The green curry is usually eaten
with rice as part of a wider range of dishes in a meal, or with round rice noodles
known as khanom chin as a single dish. It can also be served with roti, an Indian
style flatbread, similar to the roti canai in Malaysia.
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