What Makes the Perfect Thai Green Curry?
Thai green curry, or kaeng khiao wan, is a hallmark of the regional cuisine and is celebrated around the world for its aromatic blend of herbs, spices and rich coconut milk. You’ll find it in thai restaurants with sauce mixes in supermarkets and it’s probably one of the most popular curry dishes in the UK today.
Thai green curry originates from Central Thailand, where the warm and wet climate is ideal for growing the lush herbs and spices that define this dish. Kaeng khiao wan literally means "sweet green curry," reflecting the milder, sweeter taste compared to its red and yellow counterparts. If you prefer something that’s not too hot in the mouth, then this is always going to be a great choice.
The dish not only showcases the balance and harmony of Thai cooking but also embodies the artistic expression of the region’s culture through its vibrant colour and complex flavours.
Key Ingredients and Preparation
The essence of Thai green curry lies in its paste, which is traditionally made by pounding fresh green chillies, shallots, garlic, galangal, lemongrass, kaffir lime leaves and cilantro roots in a mortar and pestle. This should release the intense flavours and oils, creating a paste that is both aromatic and deeply flavourful. While you can get ready-made pastes in supermarkets nowadays, it works best if you can use fresh ingredients and bring them together.
Coconut milk, another indispensable component, adds a creamy texture and cools the fiery heat of the green chillies. Thai eggplants, bamboo shoots, and sweet basil add a bit of texture and some more subtle layers of flavour. All you need to do then is add the chicken, beef or tofu, depending on your preference.
To prepare Thai green curry, the green curry paste is first fried to unlock its flavours before being simmered with coconut milk and meat. Vegetables are added towards the end of the cooking process to retain their crisp texture and vibrant colour.
In Thailand, green curry is traditionally served with steamed jasmine rice or rice noodles. The sweetness and fluffy texture of jasmine rice complements the rich and spicy profile of the curry. For a more authentic experience, one might also find it accompanied by roti, an Indian-influenced flatbread, perfect for scooping up the curry and its amazing ingredients.
Popularity Globally
Thai green curry's global appeal can be attributed to its exotic yet accessible flavours. It represents a perfect introduction to Thai cuisine for those unfamiliar with its broader range of dishes. It’s also a versatile dish because it can be used to create something for vegans and meat eaters with the same base. Its popularity in the UK, in particular, reflects a growing appreciation for diverse, flavour-packed dishes that are both comforting and exciting.
The widespread love for Thai green curry is supported by the availability of ready-made pastes and ingredients in supermarkets, making it easier for food lovers to recreate this iconic dish at home. Nothing beats having a Thai green curry at a restaurant, however, where the food is prepared with fresh ingredients.