Green curry chicken (Thai: แกงเขียวหวาน/gɛɛng-kǐao-wǎan/, literally sweet green curry) is a variety of curry in The name “green” curry derives from the colour of the dish. Other Thai curry dishes are identified solely by their colours, such as yellow and red curry.
The main ingredients for แกงเขียวหวานไก่(green curry chicken) consist of coconut milk, แกงเขียว(green curry) paste, eggplant, sugar, fish sauce, kaffir lime leaves, and Thai basil leaves. The consistency of its sauce varies with the amount of coconut milk used. แกงเขียว(Green curry) paste is made by pounding in a mortar green chillies, shallots, garlic, galangal, fresh turmeric, 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 brown sugar. Finally, kaffir lime leaves, พริกชี้ฟ้าแดง/prík chíi fáa/ (“sky-pointing chillies”, large mild chillies) and Thai basil are added just at the end of cooking for fragrance. When the curry is made with fish or seafood, กระชาย/grà-chaai/ (wild ginger, Chinese keys) is added.
Thai green curry can be made with meat, duck, chicken, fish or vegetables and is usually eaten as an accompaniment to rice or round rice noodles known as khanom jeen (ขนมจีน).
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Thai Language Teacher