Green Curry Paste
Unit/Weight : 400Gr
Brand : Cock
Country : Thailand
Green curry is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish. Green curries tend to be as hot as red curries, both being hotter than phanang curries. However, green curries, regardless of heat, have a definite and desired sweetness that is not usually associated with red curries.
The main ingredients for the sauce consist of coconut milk, green curry paste, eggplant (aubergine), pea aubergine, sugar, fish sauce, kaffir lime leaves, and Thai basil leaves. The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is made by pounding in a mortar green chillies, shallots, garlic, galangal, kaffir lime peel, roasted coriander and cumin seeds, white peppercorns, shrimp paste and salt. The paste is briefly fried in split coconut cream, then coconut milk, meat or fish, and vegetables added along with a pinch of palm sugar. Finally, kaffir lime leaves, phrik chi fa ("sky-pointing chilies", large mild chilies) and Thai basil are added just at the end of cooking for fragrance. When the curry is made with fish or seafood, krachai (wild ginger, Chinese keys) is added. Thai green curry can be made using readily available commercially made curry paste.
Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, pork, chicken, and fish ball. The green curry is usually 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. It can also be served with roti, an Indian style flatbread, similar to the roti canai in Malaysia.
Thai green curry paste is surprisingly easy to make, and it's so much healthier & fresher-tasting than the store-bought variety. Added to your favorite meats or seafood, noodles, vegetables, tofu, or wheat gluten, this paste will create sumptuous curries. Or use it to make delicious soups or noodle dishes. Cook with the paste right away, or store in the refrigerator for up to 2 weeks and use it as you need it. The paste can also be frozen for future use. Enjoy!