Thai green curry comes from the dish colour that comes from green chillies. The Thai word “sweet” (wan means “sweet”) relates to the specific green colour itself and not to the curry taste.
Since this is a Thai curry based on coconut milk and fresh green chillies, the colour is a creamy, mild green or “sweet green.”
Other ingredients for the dish consist of coconut milk, green curry paste, palm sugar, and fish sauce. Traditionally, the recipe uses fish, fish balls, or meat. Often, the dish also includes Thai eggplant, pea aubergine, or other green or white vegetables, and even fruit.
About Thai Green Curry Recipe
Red and green curries in Thai cuisine are two types of curry. There are several similarities between the two kinds of curry. Both curries are produced from coconut or coconut milk. Red and green curries get their names from their colour as dishes.
The primary distinction between the two curries is the chilli sort and colour used in the preparing. For red curry (and red curry paste), dried red chillies are used. Fresh, green chillies for green curry perform the same role. Green curry also receives its colour from extra ingredients such as coriander and other additives to vegetables.
Thai curry has a slice of meat or poultry in it almost always and is served with rice. You can also substitute tofu for Thai curry, but vegetarians should be conscious that shrimp paste and fish sauce are widely found in Thai curry.
If you’re visiting Thailand, there’s no shortage of restaurants and road markets offering one of the famous Thai Green Curry dishes. Discover the subtleties of flavour that can only be discovered in this staple of Thai cuisine from Penang to Massaman.
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