After we have learned a lot of traditional cuisine, Thai Royal cuisine, and get to know plenty of Thai dishes. Today we are focusing on one specific menu, one of Thailand most beloved and popular dish Green Curry or in Thai it’s called Gaeng Keow Wan. The dish with perfect mix of spice, balance flavor, and aroma, in a different looking than most Thai dishes.
The Origin of Thai Green Curry
Though it is not clear about Green Curry original, it’s believed that the dish was created during King Rama VI and VII (18th-19th century) period. The only solid evidence that proof this theory comes from Thai royal cookbooks from that period. The dish was once a royal household beloved dish. Its signature green color comes from fresh green chilies, unlike other countries curry with fresh herbs, Thai curry will be lighter and easier to try. Its Thai name literally holds a direct meaning to the menu’s look with Gaeng means “Curry”, Keow means “Green” and Wan means “Sweet”, but in this case it’s not refer sweet as a taste but as gentle or fresh tone to elaborate the curry’s color.
Ingredients and how to make it
For Curry Paste
- Fresh green chilies
- Lemongrass
- Galangal
- Kaffir lime peel and leaves
- Cumin seeds
- Coriander root
- Coriander seeds
- White pepper
- Shrimp paste
- Garlic
- Shallots
- Salt
Common ingredients
- Thai eggplant
- Pea eggplant
- Coconut milk
- Fish sauce
- Palm sugar
- Chicken or Beef
Here is the cooking process
1. Starting by roasting white pepper, cumin seeds, and coriander seeds until they start giving a nice smell. Then pound green chilies, lemongrass, galangal, shallots, garlic, salt, coriander roots, and the roasted seeds until they are fine and smooth. It should look like this.
2. Next, we set the heat to low-medium to separate coconut milk into coconut cream and dilute coconut cream. Once we have coconut cream, we slowly add curry paste in and gently stir it together.
3. Add your meat into the curry and then your vegetables, let it boil for 10 minutes.
4. Season the curry by adding fish sauce, palm sugar, kaffir peels, and salt. If the curry is too dry you can add stock in and if it’s too light you can also add coconut cream in it too.
5. Let it boil for another 5 minutes, then give it a taste. Once you satisfy with the taste you can top it with sliced kaffir leaves and red chilies. Serve it in a bowl.
How it’s served
Traditionally, like other curries, green curry is served with steamed jasmine rice. But in some regions, it’s served with rice noodles, this would make it taste lighter yet still delicious.
As mentioned, green curry was a dish served to royal households before, but its popularity quickly spread outside the palace to normal Thai kitchen. The curry has delicate balance of flavor which reflects the royal philosophy of Thai cooking about harmony and beauty. Today green curry is easy to find, we can say that it’s everywhere whether you are going to street stalls, family restaurants, or luxury restaurants. Each has their own recipe; some you can choose what to put in the curry.
In conclusion, Thai Green Curry is not only just a normal meal you can find anywhere in Thailand, it’s also a symbol of Thai identity. With its color, complex aroma and flavor, which reflects Thailand’s culture: bold, warm and complex. It’s worth to say that this dish is a must try when you visit Thailand and after you tried it, we can guarantee you will never forget the flavor, and it might become one of your favorite dishes.
