THAI GREEN CURRY

Green Curry , is one of the most popular dishes in Thailand and Asian. Almost every visiting tourist will encounter Green Curry, as it is found on every restaurant menu in one form or another.

Green Curry tends to be one of the more fiery curries cooked in Thailand, The spiciness is derived from both the chilies used in the dish, and the Green Curry Paste which forms the basis of the preparation. Usually the curry paste will be purchased pre-made, although the paste itself will have been made fresh by the person selling it, and the overall taste of the curry depends very much on how this paste was made. A good curry paste makes a good curry; it’s as simple as that.

When it comes to raw ingredients, Green Curry shares many with other types of curry, including basil, kaffir lime leaves, galangal and fish sauce. Where it differs in the fact that several other vegetables are often added which are not found in other curries, such as peas and aubergine, although these are optional.

As part of a table spread, Thai Green Curry will tend to be the centre dish, and it is eaten with plain white thai jasmine rice.

All in all, Gaeng Khiao Wan is one of the tastiest of all Thai curries, and well worth the effort involved in preparing it.