Poulet au curry vert
Chicken with green curry
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Green curry, known as Gaeng Keow Wan in Thai, is believed to have originated in central Thailand during the reign of King Rama VI (early 20th century). It evolved from earlier curry dishes, incorporating fresh green chilies as a key ingredient, setting it apart from red and yellow curries.
Green curry holds a significant place in Thai cuisine and culture, representing a balance of flavors and playing a role in social gatherings and family meals.
Social Significance
Curries, including green curry, are often prepared and shared during family meals and social events, fostering a sense of community and togetherness.
Regional Variations
While the basic ingredients remain consistent, regional variations exist in the specific types of chilies used, the level of spice, and the inclusion of local vegetables.
Balance of Flavors
Thai cuisine emphasizes a balance of sweet, sour, salty, spicy, and umami flavors. Green curry exemplifies this balance, showcasing the harmony between different taste sensations.
Poulet au curry vert is characterized by a vibrant, fresh, and spicy flavor profile, balanced with creamy sweetness and savory notes.
The dominant flavor comes from the green chilies which provide a significant level of heat. Other essential ingredients like galangal, lemongrass, kaffir lime leaves, and coriander root contribute citrusy, herbal, and aromatic notes. Coconut milk adds richness and sweetness, tempering the spiciness. Fish sauce or shrimp paste provides a savory umami base. Chicken adds a delicate protein element, absorbing the complex flavors of the curry. Common additions like Thai basil and eggplant introduce vegetal notes and further complexity.
Fresh Ingredients are Key
Using fresh ingredients, especially the green chilies, galangal, lemongrass, and kaffir lime leaves, is crucial for achieving the vibrant flavor of green curry. Avoid using dried substitutes whenever possible.
Pound the Curry Paste Properly
While store-bought curry paste can be used, making your own from scratch by pounding the ingredients in a mortar and pestle results in a superior flavor and texture. It releases the essential oils better.
Adjust the Spice Level
The heat level of green curry can be adjusted by varying the amount and type of green chilies used. Start with a smaller amount and add more gradually to reach your desired spice level.
Simmer, Don't Boil
When cooking the curry, simmer it gently rather than boiling it. This allows the flavors to meld together without curdling the coconut milk.
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