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May 2015 Archive

Thai Green Curry

Thai Green Curry

One of three types of Thai curry, Thai Green Curry or 'kaang kiew wan' is said to have undergone many changes to its recipe to incorporate the taste preferences of many curry lovers around the world. Green curry is considered to be the 'hottest' of Thai curries, or equally as hot as Thai red curry. Nonetheless, the coconut milk added works to balance flavours out and give Thai green curry a brighter and sharper taste to its spice.

Preparation of Thai green curry includes the use of ingredients such as coconut milk, green curry paste, aubergine (eggplants), pea aubergine, lime juice, lemongrass, and fish sauce to name a few. The curry obtains its mild green colouring from coconut milk, and vegetables (shallots, coriander, fresh green chillies) pounded together. Thai Green Curry is mostly enjoyed when partnered with steamed rice and served with chicken - but nowadays various ingredients like beef, pork, and seafood can also be used.

Asian Home Gourmet's Thai Green Curry is ideal for those who like a bit of chilli flavouring to their dishes.

Love seafood? We also have the perfect Thai Green Curry Mussels recipe for you to enjoy!

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Thai Green Curry

Thai Green Curry

One of three types of Thai curry, Thai Green Curry or 'kaang kiew wan' is said to have undergone many changes to its recipe to incorporate the taste preferences of many curry lovers around the world. Green curry is considered to be the 'hottest' of Thai curries, or equally as hot as Thai red curry.

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