GREEN CURRY

Green curry comes from “green curry soup”. “sweet” means green color that looks sweet and mellow, not referring to sweet taste,

fragrant with spices, spicy, salty, creamy, sweet from coconut milk or low-calorie recipes that do not use coconut milk.

The important seasoning is curry paste, consisting of many spices such as garlic, shallots, lemongrass, coriander seeds,

pepper, galangal for a strong and well-rounded taste of the curry soup. Or you can mix the curry paste recipe to be

a vegetarian recipe without coriander, garlic, shallots, which will give you a taste that you like as well. As for the origin of green curry,
it may not be very clear, but it should have occurred between 1909-1926

during the reign of King Rama VI-VII, which is analyzed from evidence such as the Mae Krua Hua Pak cookbook and

the cookbook in 1926. Originally, Thai-style curry was a clear soup type, such as Gaeng Liang or Gaeng Pa. In other words,

at first, Thais did not eat curry with coconut milk. They ate only clear soup, boiled with various ingredients and

various types of chilies that were finely ground. Later, coconut milk was used as an ingredient in food.

That was the point where curry paste was born completely. “Kaeng Daeng” or “Kaeng Phet” was born because it came from

coconut milk curry paste that used red chili. Later, this curry paste was modified to change red chili to green chili instead.

And that is the origin of the name Kaeng Khiao Wan. It does not come from the sweet taste as many people think,

but from the color of the curry. When green curry paste is cooked with coconut milk, vegetables, and various meats,

it becomes a light green curry that looks sweet and mellow.

INGREDIENTS FOR CHICKEN OR PORK GREEN CURRY Chicken green curry has a salty taste, followed by a sweet taste, and a rich coconut milk flavor.

It is a Thai dish from the central region that has been with Thai people since the Ayutthaya period.

It originated from Kaeng Liang and Kaeng Pa, which do not use coconut milk as an ingredient. Later,

it was developed to add coconut milk and dried chilies until it became a spicy curry. It became a popular

Thai green curry in Thailand and is still famous abroad today. The ingredients are as follows

- 300 grams of chicken cut into bite-sized pieces
- 300 grams of sliced ​​eggplant soaked in salt water
- 50 grams of Thai eggplant
- 1 handful of basil leaves
- 5 lime leaves cut in half
- 5 red chili peppers thinly sliced, the amount as desired
- 200 grams of coconut cream - 400 grams of coconut cream
- 3 tablespoons of green curry paste
- 2 ladles of fish sauce
- 1 tablespoon of palm sugar

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