The History of the Thai Green Curry

If you are familiar with Thai food, you have undoubtedly come across a Thai green curry on your culinary adventures. It is a green in colour, sweet, savoury, spicy, and aromatic curry with an interesting history. Continue reading to learn more about the Thai green curry.

What is Thai green curry?

Green curry is usually prepared by combining meat with fresh green vegetables. As per the general perception, the dish is associated with chicken. However, nowadays, various ingredients such as fish balls, pork, beef, and shrimp are also used in the preparation of the green curry.

The dish is fondly known as “Gaeng Keow Wahn” in Thai, translating to “sweet green curry.” The curry is equally hotter as its red counterpart, but its sweetness and hotness are somewhat balanced.

The origin of Thai green curry

The green curry originated from Central Thailand, where green chillies and eggplants are blended in a green curry sauce. As the only Southeast Asian state to not be colonised by the West, Thailand was able to maintain its own unique cooking style (cuisine).

This does not mean that the cuisine is without influences, though. It is said that the cuisine learned deep and stir-frying from China, received chilli peppers from Portuguese missionaries, and was given a wave of new aromatic spices from India along with peanuts from central America.

The native fresh herbs and roots, however, remained key, giving Thai curries their unique palate.

Thai green curry recipe – ingredients and method of preparation

Fresh chillies are grounded into a paste and then mixed with ingredients like kaffir leaves, whole peppercorns, coriander seeds, turmeric, garlic, lemongrass, shrimp paste, and galangal. The paste is the heart of every Thai green curry as it determines the final flavour of the dish.

Coconut milk is another essential ingredient. It balances the spiciness of green chillis and offers creaminess and subtle sweetness.

Additional ingredients in this curry are highly versatile. They include a variety of vegetables, seafood, or meat.

Simple Thai green curry recipe for you to try

Recipe ingredients: chicken thighs or breasts, coconut milk, sweet Vidalia onion, garlic, ground coriander, ginger, shredded carrots, Thai green curry paste, zucchini, kosher salt, and pepper. Fresh cilantro and sugar.

To make the curry:

• Sauté the onions until softened.

• Add diced chicken to the skillet and cook until done.

• Next, add the ginger, coriander, and garlic and cook until fragrant.

• Add zucchini, carrots, coconut milk, Thai curry paste, pepper, and salt, and cook in low heat.

• After about 5 minutes, add all the remaining ingredients and serve while still hot.

Eating and serving Thai green curry

When served, this dish is decorated with fresh kaffir leaves and sliced green chillis. Plain steamed rice, traditional rice noodles, fried vegetables, and fragrant Jasmin rice are often served on the side.