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| image_size = 250px
| image_size = 250px
| caption = Green curry with chicken, served with [[roti]]
| caption = Green curry with chicken, served with [[roti]]
| alternate_name =Thai cream curry
| alternate_name = Kaeng khiao wan (native name)<br/>Thai cream curry
| country = [[Thailand]]
| country = [[Thailand]]
| region =
| region =
| creator =
| creator =
| course =
| course =
| type = [[Curry]]
| type = [[Thai curry]]
| served =
| served = Hot
| main_ingredient = [[Coconut milk]], green [[curry|curry paste]], [[palm sugar]], [[fish sauce]], [[kaffir lime]] leaves, [[Thai basil]]
| main_ingredient = {{hlist|[[Coconut milk]]|green [[curry|curry paste]]|[[palm sugar]]|[[fish sauce]]|[[kaffir lime]] leaves|[[Thai basil]]}}
| variations =
| variations =
| calories =
| calories =
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'''Green curry''' ({{lang-th|แกงเขียวหวาน}}, {{RTGS|''kaeng khiao wan''}}, {{IPA-th|kɛ̄ːŋ kʰǐaw wǎːn|pron}}, literally "sweet-green curry") is a [[Central Thailand|central Thai]] variety of [[Thai curry|curry]].
'''Green curry''' ({{lang-th|แกงเขียวหวาน}}, {{RTGS|''kaeng khiao wan''}}, {{IPA|th|kɛ̄ːŋ kʰǐaw wǎːn|pron}}, literally "sweet-green curry") is a [[Central Thailand|central Thai]] variety of [[Thai curry|curry]].


==Etymology==
==Etymology==
The name "green" curry derives from the color of the dish, which comes from green chillies.<ref>{{cite web|url=http://shesimmers.com/2010/06/easy-thai-green-curry-recipe-interview.html|title=Easy Thai Green Curry, an Interview with Kasma Loha-unchit|website=SheSimmers}}</ref> The "sweet" in the Thai name (''wan'' means 'sweet') refers to the particular color green itself and not to the taste of the curry.<ref>{{cite web|url=http://highheelgourmet.com/2013/04/03/authentic-green-curry-paste/|title=Authentic Thai Green Curry Paste, Krueang Kaeng Khiao Wan – Thai Curry Episode II|website=The High Heel Gourmet}}</ref> 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".<ref name="auto"/>
The name ''green'' curry derives from the color of the dish, which comes from green chilies.<ref>{{cite web |url=http://shesimmers.com/2010/06/easy-thai-green-curry-recipe-interview.html |title=Easy Thai Green Curry, an Interview with Kasma Loha-unchit |website=SheSimmers |access-date=2014-05-18 |archive-date=2017-11-27 |archive-url=https://web.archive.org/web/20171127175830/http://shesimmers.com/2010/06/easy-thai-green-curry-recipe-interview.html |url-status=dead}}</ref> The "sweet" in the Thai name ({{lang|th|หวาน}}, {{lang|th-Latn|wan}} means 'sweet') refers to the particular color green itself and not to the taste of the curry.<ref>{{cite web|url=http://highheelgourmet.com/2013/04/03/authentic-green-curry-paste/ |title=Authentic Thai Green Curry Paste, Krueang Kaeng Khiao Wan – Thai Curry Episode II |website=The High Heel Gourmet }}</ref> As this is a [[Thai curry]] based on coconut milk and fresh green chilies, the color comes out creamy mild green or, as this color is called in Thai, 'sweet green' ({{wikt-lang|th|เขียวหวาน}}, {{lang|th-Latn|khiao-wan}}).<ref name="auto"/>


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 curry|red curries]].<ref name="auto">[[David Thompson (chef)|David Thompson]], ''Thai Food'' (edition 2010), Pavilion Books, pages 218-220, {{ISBN|978-1-86205-514-8}}</ref> Green curry evolved during the reign of [[Vajiravudh|King Rama VI]] or [[Prajadhipok|Rama VII]], between the years 1908-1926.<ref name="thaifoodmaster.com">{{Cite web|url=http://www.thaifoodmaster.com/thai_food_recipes/thai_curry_recipes/6440|title=แกงเขียวหวานเป็ดย่าง; Thai Green Curry with Roasted Duck and Young Chilies|date=2016-10-04|language=en-US|access-date=2016-10-04}}</ref>
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 curry|red curries]].<ref name="auto">[[David Thompson (chef)|David Thompson]], ''Thai Food'' (edition 2010), Pavilion Books, pages 218-220, {{ISBN|978-1-86205-514-8}}</ref> Green curry evolved during the reign of [[Vajiravudh|King Rama VI]] or [[Prajadhipok|Rama VII]], between the years 1908–1926.<ref name="thaifoodmaster.com">{{Cite web |url=http://www.thaifoodmaster.com/thai_food_recipes/thai_curry_recipes/6440 |script-title=th:แกงเขียวหวานเป็ดย่าง |trans-title=Thai Green Curry with Roasted Duck and Young Chilies |date=2016-10-04 |language=en-US |access-date=2016-10-04 }}</ref>


==Ingredients==
==Ingredients==
Apart from a main protein, traditionally fish, [[fish balls]], or meat, the other ingredients for the dish consist of [[coconut milk]], green [[Thai curry#Curry paste|curry paste]], [[palm sugar]], and [[fish sauce]]. [[Thai eggplant]] (aubergine), [[Solanum torvum|pea aubergine]], basil leaves or other green or whitish vegetables<ref name="thaifoodmaster.com"/> and even fruit are often included.<ref name="auto"/><ref>{{cite web|url=http://www.thaifoodandtravel.com/recipes/greencurp.html|title=Easy Green Curry with Pork Recipe|work=thaifoodandtravel.com}}</ref><ref>[[Andy Ricker]], ''Pok Pok'', Ten Speed Press Berkeley, 2013, pages 161-162, {{ISBN|978-1-60774-288-3}}</ref>
Apart from the main protein, traditionally fish, [[fish balls]], or meat, the other ingredients for the dish consist of [[coconut milk]], green [[Thai curry#Curry paste|curry paste]], [[palm sugar]], and [[fish sauce]]. [[Thai eggplant]] (aubergine), [[Solanum torvum|pea aubergine]], basil leaves or other green or whitish vegetables<ref name="thaifoodmaster.com"/> and even fruit are often included.<ref name="auto"/><ref>{{cite web|url=http://www.thaifoodandtravel.com/recipes/greencurp.html|title=Easy Green Curry with Pork Recipe|work=thaifoodandtravel.com}}</ref><ref>[[Andy Ricker]], ''Pok Pok'', Ten Speed Press Berkeley, 2013, pages 161-162, {{ISBN|978-1-60774-288-3}}</ref>


The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is traditionally made by pounding in a [[mortar and pestle|mortar]] green chillies, [[shallots]], garlic, [[galangal]], [[lemongrass]], [[kaffir lime]] peel, [[cilantro]] roots (coriander), and [[cumin]] seeds, [[white pepper]]corns, [[shrimp paste]] and salt.<ref name="auto"/><ref>{{cite web|url=http://chezpim.com/cook/green_curry_wit|title=Green curry with fish dumplings, Gang Kiew-wan Pla Grai|work=chezpim.com|access-date=2014-05-18|archive-url=https://web.archive.org/web/20140518120400/http://chezpim.com/cook/green_curry_wit|archive-date=2014-05-18|url-status=dead}}</ref>
The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is traditionally made by pounding in a [[mortar and pestle|mortar]] green chillies, [[shallots]], garlic, [[galangal]], [[lemongrass]], [[kaffir lime]] leaves, [[cilantro]] roots (coriander), and [[cumin]] seeds, [[white pepper]]corns, [[shrimp paste]] and salt.<ref name="auto"/><ref>{{cite web|url=http://chezpim.com/cook/green_curry_wit|title=Green curry with fish dumplings, Gang Kiew-wan Pla Grai|work=chezpim.com|access-date=2014-05-18|archive-url=https://web.archive.org/web/20140518120400/http://chezpim.com/cook/green_curry_wit|archive-date=2014-05-18|url-status=dead}}</ref>


==Cooking method==
==Cooking method==
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)<ref>{{Cite web|last=|first=|date=|title=Green Curry Chicken / Vegan in 10 mins. (Authentic Thai Recipe)|url=https://thaifoodbento.com/thai-green-curry-chicken-vegan-authentic-recipe/|url-status=live|archive-url=|archive-date=|access-date=|website=Thai Food Bento 2 Go}}</ref> are often used. For a more robust green curry, such as with seafood, [[Julienning|julienned]] [[Boesenbergia rotunda|krachai]] (fingerroot/wild ginger/Chinese keys), [[Curcuma zedoaria|white turmeric]], and [[holy basil]] can be used as garnishes.<ref name="auto"/>
The paste is fried in split [[coconut milk]] 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 {{lang|th-Latn|phrik chi faa}} (the 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, [[julienning|julienned]] {{lang|th-Latn|[[Boesenbergia rotunda|krachai]]}} (fingerroot or Chinese keys), [[Curcuma zedoaria|white turmeric]], and [[holy basil]] can be used as garnishes.<ref name="auto"/>


==Serving==
==Serving==
Green curry is typically 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.<ref>{{cite web|url=http://www.austinbushphotography.com/blog/khanom-jeen.html|title=Khanom Jeen! - Austin Bush Photography|website=Austin Bush Photography|access-date=2014-05-18|archive-url=https://web.archive.org/web/20160722065856/http://www.austinbushphotography.com/blog/khanom-jeen.html|archive-date=2016-07-22|url-status=dead}}</ref> A thicker version of green curry made with, for instance, simmered beef, can also be served with ''roti'', an Indian style [[flatbread]] that is similar to the ''[[roti canai]]'' in Malaysia.<ref>[[David Thompson (chef)|David Thompson]], [https://www.youtube.com/watch?v=4lDm69V7qbs Youtube: Beef green curry with roti]</ref>
Green curry is typically eaten with rice as part of a wider range of dishes in a meal or with round rice noodles known as ''[[khanom chin|khanom jeen]]'' as a single dish.<ref>{{cite web |last=Bush |first=Austin |author-link=Austin Bush |title=Khanom Jeen! - Austin Bush Photography |url=http://www.austinbushphotography.com/blog/khanom-jeen.html |url-status=dead |archive-url=https://web.archive.org/web/20160722065856/http://www.austinbushphotography.com/blog/khanom-jeen.html |archive-date=2016-07-22 |access-date=2014-05-18 |website=Austin Bush Photography}}</ref>


==Gallery==
==Gallery==
Line 40: Line 40:
File:Green curry ingredients.jpg|Ingredients for green curry paste
File:Green curry ingredients.jpg|Ingredients for green curry paste
File:Thai green curry paste.jpg|Freshly made green curry paste in a mortar
File:Thai green curry paste.jpg|Freshly made green curry paste in a mortar
File:Khanom chin kaeng kiao wan kai.jpg|Green chicken feet curry served with ''khanom chin''
File:Khanom chin kaeng kiao wan kai.jpg|Green chicken feet curry served with ''khanom jeen''
File:Khao phat kaeng khiao wan.jpg|Rice fried with green curry
File:Khao phat kaeng khiao wan.jpg|Rice fried with green curry
File:Green curry (42296614864).jpg|Green curry with meat
File:Green curry (42296614864).jpg|Green curry with meat

Latest revision as of 00:36, 4 September 2024

Green curry
Green curry with chicken, served with roti
Alternative namesKaeng khiao wan (native name)
Thai cream curry
TypThai curry
Place of originThailand
Serving temperatureHot
Main ingredients

Green curry (Thai: แกงเขียวหวาน, RTGS: kaeng khiao wan, pronounced [kɛ̄ːŋ kʰǐaw wǎːn], literally "sweet-green curry") is a central Thai variety of curry.

Etymology

[edit]

The name green curry derives from the color of the dish, which comes from green chilies.[1] The "sweet" in the Thai name (หวาน, wan means 'sweet') refers to the particular color green itself and not to the taste of the curry.[2] As this is a Thai curry based on coconut milk and fresh green chilies, the color comes out creamy mild green or, as this color is called in Thai, 'sweet green' (เขียวหวาน, khiao-wan).[3]

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.[3] Green curry evolved during the reign of King Rama VI or Rama VII, between the years 1908–1926.[4]

Ingredients

[edit]

Apart from the 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[4] and even fruit are often included.[3][5][6]

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.[3][7]

Cooking method

[edit]

The paste is fried in split coconut milk 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 (the 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 or Chinese keys), white turmeric, and holy basil can be used as garnishes.[3]

Serving

[edit]

Green curry is typically eaten with rice as part of a wider range of dishes in a meal or with round rice noodles known as khanom jeen as a single dish.[8]

[edit]
  • Ingredients for green curry paste
    Ingredients for green curry paste
  • Freshly made green curry paste in a mortar
    Freshly made green curry paste in a mortar
  • Green chicken feet curry served with khanom jeen
    Green chicken feet curry served with khanom jeen
  • Rice fried with green curry
    Rice fried with green curry
  • Green curry with meat
    Green curry with meat

See also

[edit]

References

[edit]
  1. ^ "Easy Thai Green Curry, an Interview with Kasma Loha-unchit". SheSimmers. Archived from the original on 2017-11-27. Retrieved 2014-05-18.
  2. ^ "Authentic Thai Green Curry Paste, Krueang Kaeng Khiao Wan – Thai Curry Episode II". The High Heel Gourmet.
  3. ^ a b c d e David Thompson, Thai Food (edition 2010), Pavilion Books, pages 218-220, ISBN 978-1-86205-514-8
  4. ^ a b แกงเขียวหวานเป็ดย่าง [Thai Green Curry with Roasted Duck and Young Chilies]. 2016-10-04. Retrieved 2016-10-04.
  5. ^ "Easy Green Curry with Pork Recipe". thaifoodandtravel.com.
  6. ^ Andy Ricker, Pok Pok, Ten Speed Press Berkeley, 2013, pages 161-162, ISBN 978-1-60774-288-3
  7. ^ "Green curry with fish dumplings, Gang Kiew-wan Pla Grai". chezpim.com. Archived from the original on 2014-05-18. Retrieved 2014-05-18.
  8. ^ Bush, Austin. "Khanom Jeen! - Austin Bush Photography". Austin Bush Photography. Archived from the original on 2016-07-22. Retrieved 2014-05-18.
[edit]
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