06/09/2024
**Green Curry: An Ordinary Dish That’s Far from Ordinary**
Among the various Thai curries, in terms of spiciness, green curry stands out as one of the spiciest coconut milk-based curries.
To make a fragrant and flavorful green curry paste, one must use small, green bird’s eye chilies that provide an aroma sharp enough to tickle the nose. However, in recent times, many have tried to cater to those who prefer less spicy food by adding other green ingredients like chili leaves, coriander stems, or even various other leaves. These substitutions, though green, often have strong, distinct smells that can turn the intended fresh aroma into something unpleasantly herbal.
When making a coconut milk-based curry, if the curry paste lacks depth, the curry will have a weak flavor and a less inviting aroma. The broth may also turn out too thin, which, I dare say, is not in line with the authentic characteristics of green curry.
Another critical step in making this dish is stir-frying the curry paste. If it’s not fried long enough, the fragrance won’t fully develop, and the coconut milk won’t separate, leaving the curry without its signature sheen and vibrant color.
The cooking method involves numerous techniques and tricks, and the balance of ingredients is no less important. Many believe green curry should lead with sweetness, a common misconception. In truth, Thai food should be well-balanced, with salty and sweet notes following closely, and a moderate spiciness lingering on the palate to create a harmonious dish.
At Celadon Thai Cuisine, we take pride in our signature green curry recipe. We make our curry paste in-house, stir-fry it until fragrant, and season the dish to perfection. While green curry is easy to find, a truly delicious one is rare. We invite you to taste our chef’s home-style green curry, a recipe passed down through generations, from both mother and mentor. One bite, and you’ll surely fall in love with green curry all over again.
