Wednesday, 25 April 2012
Our Thai Recipes are getting a makeover
We are re-designing our recipe pages. Have a preview of the first recipe to undergo a makeover! Thai Green Curry Recipe
Gaeng Khiao Wan Gai or to give it an English name, Green Curry with Chicken, is one of the most popular dishes in Thailand. 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, on par with Red Curry (Gaeng Phed), but not as spicy as Wild Curry (Gaeng Pa). 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.
The major difference between Green Curry and other curries is its sweetness. Due to the fact it contains coconut cream, as well as coconut milk, it has a very thick, creamy taste, which is slightly sweet.
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, being supported by other dishes such as Pad Phat (stir friend vegetables) and Yam Winsen Talay (spicy seafood salad with noodles), and it is eaten with plain white rice.
Just how the Green Curry is served tends to depend upon which region you are eating it in. In some areas, especially the Southern parts of Thailand, the curry will first be served into individual small bowls to each person from the main bowl, before being transferred a spoon at a time to a plate of rice. In other areas, a simple large bowl is set in the centre of the table, with people using a serving spoon to add it to their own plates straight from the rice serving bowl.
All in all, Gaeng Khiao Wan Gai is one of the tastiest of all Thai curries, and well worth the effort involved in preparing it.