This delight of Thai cuisine, little known in the Western world, stands out for its fragrant aroma and colour. The bright green comes from the green coriander that makes up the curry. In this powdered version, the Thai seasoning preparation contains not very hot chili peppers and a mixture of spices and aromatic herbs: a perfect balance of salty, sweetish, spicy and sour notes. The resulting condiment is light, not very spicy and highly fragrant, with herbaceous and vegetal hints.
A singular characteristic of this type of curry is the particular scent due to the use of dill and coriander leaves - an ingredient often missing in Anglo-Indian curries. The recipe also includes the use of intense and pungent spices such as pepper, turmeric, garlic and ginger, with the addition of more delicate and particular aromatic herbs.
The complex flavor and the right heat make this curry very popular, particularly in the version popular in Bangkok, used in recipes based on vegetables or fish. Green curry, an essential part of Thai cuisine, is perhaps the most sought after for its uniqueness, often used with coconut milk to give a full-bodied and vibrant addition to many dishes.
The spices of Bangkok Green Curry
The blend combines 12 ingredients including aromatic herbs and spices, giving the exotic taste of Thai cuisine.
Garlic introduces a strong and pungent flavor to the palate; an energetic note, which enhances the flavor of the chili pepper and balances the more delicate elements.
Chili pepper releases the light spicy taste, a medium heat that balances the sweeter aromas and introduces a more intense pungent note.
Turmeric stimulates a slightly pungent heat, with bitter undertones; the intense aroma makes the curry particularly aromatic. The leek gives a pungent flavor similar to garlic and onion, but more delicate and less harsh; the vegetal aroma is strong and combines well with other herbs.
Fenugreek creates a provocative and slightly bitter taste. The aroma, reminiscent of fresh hay, combines well with the vegetal combination.
Pepper adds a strong flavor and a strong aroma, although not excessively spicy; the peppery notes give depth to the curry.
Ginger introduces a warm, spicy and pungent, slightly sweet taste; the ideal touch for vegetables, vegetarian and vegan dishes.
Kummel (caraway) brings a pungent and fresh flavour, similar to anise, into the curry; the aroma can elevate the peppery, slightly balsamic notes.
Coriander leaves give a sweet, slightly citrusy flavour; a pleasant and fresh aroma, which harmonizes with dill.
The dill leaves give the curry a sweet and herbaceous note, slightly pungent, reminiscent of star anise; the sweet and floral aroma is reminiscent of fennel.
Parsley adds a fresh and herbaceous flavour, with peppery and citrus notes that adapt to the spices, enlivening other more delicate scents.
The onion gives a spicy and slightly sweet taste, with a delicate and sweetish aroma that gives the curry delicacy and harmony.
Using Bangkok Green Curry in cooking
This aromatic Thai green curry is a revelation for its complex flavour, which contains green coriander – little used in traditional Anglo-Saxon curries and much in oriental cuisine. Very fragrant, thanks to the fragrant herbs and spices contained, it is less spicy than Thai red curry, and more fragrant than yellow curry. It gives intense and different flavors between fresh herbs such as coriander and hot spices such as cumin and ginger, which offset the spicy heat of chillies; while some citrus notes balance everything.
Such an aromatic curry becomes a real resource for those who want to give an intense aroma to recipes - much appreciated for vegetables, rice, vegetarian and vegan dishes. The ground curry version is convenient in the kitchen, ready to use to flavor dishes both during preparation and finishing. Green curry powder can be combined with coconut milk, as per Thai tradition, to create a paste rich in color and flavour. You can also lightly fry the curry in oil when preparing dishes, stir-fry it, or use the curry sauce as a cooking liquid. Otherwise, you can use ground Bangkok green curry as a seasoning to sprinkle halfway or at the end of cooking.
Thai cuisine: special when the green curry is tastelessJasmine rice is used to season various dishes, such as bamboo shoots in green curry. It's a classic for Thai green curry chicken, and for cooking green curry beef skewers with basil oil. The traditional Gaeng Keow Wan - sweet green curry - uses coconut to flavor the spicy mixture with chicken breast or fish, cut into thin slices.
Savory recipes: excellent as a base for cream soups of vegetables, green curry enhances the flavor of vegetables and green vegetables, roasted or fried. It is usually prepared with green beans, onions, green aubergines, etc. It is used a lot to enhance the aromas of rice, noodles and pasta recipes and to flavor pan-fried tofu. Intensifies the flavor of eggs and potatoes in a light and fragrant way.
Meat and fish: allows you to obtain an intense and exotic aroma in dishes based on beef, white meats, chicken or fish meatballs, prawns, shellfish and seafood. The most popular version of green curry is chicken, accompanied by aubergines or peas. Sauces: it can be combined with yogurt or mayonnaise to create tasty sauces, with coconut milk for curry sauces, to create egg cream.
The green pigment of ground curry makes dishes lively and colorful - just a teaspoon is enough.
Gaeng Keow Wan - Sweet Green Curry Chicken
Ingredients: - 2 tablespoons green curry powder - 400 g sliced chicken, breasts or thighs - 5 aubergines cut into quarters - ½ cup of sweet basil (better Thai) – 2 and ½ cups of coconut milk - 1 cup of coconut cream - ¼ cup of water - 6 kaffir lime leaves (kaffir lime) - 2 tablespoons of fish sauce - 1 tablespoon of lime juice - 1 tablespoon of brown sugar - 3 tablespoons of olive or vegetable oil - 4 tablespoons of peas - 1 ground red chili pepper
Preparation Heat the olive oil in a pan over medium-low heat. Add the Thai green curry, fish sauce and lime juice. Sauté everything, continue stirring until fragrant, about 1 minute. Add ½ cup of the coconut milk, raise the heat and stir well until simmering; this will help divide the milk to get the classic green oil on top of the dish, at the end. Add chicken, stir well until cooked through, about 5 minutes. Add the eggplant, corn, and another ½ cup coconut milk. Add the palm sugar. Add fresh kaffir lime leaves, basil and chilli. Then add the remaining coconut milk, the aubergines and mix occasionally. Add ¼ cup of water, bring back to the boil until the vegetables have softened, about 5-10 minutes. Reduce the heat to low and add the palm sugar. Mix well until the sugar dissolves. Stir gently for another couple of minutes, then remove from the heat. Garnish with red pepper flakes, if you want a little extra heat. <h3< Origins and History of Bangkok Green Curry Thai curry originates from the Asian tradition of creating a spicy sauce or paste, which mixes spices and aromatic herbs. Curry is usually mixed with meats or vegetables, served with rice or noodles to create a complex and varied taste. Its history arises from many interactions with India, and branches out into regional culture with many variations. In southern Thailand, for example, the climate favors the cultivation of pepper and turmeric, dating back to the history of spice trade with India and Malaysia. In Bangkok curry paste, turmeric is usually almost absent – although our version includes this spice as an essential part of Thai cuisine and this aromatic paste.
The history of Thai curry coincides with the beginning of commercial contact with the Indians, who spread the aromas of their territory, and with the work of Buddhist missionaries who used tamarind, cumin, shallots and lemongrass for their cuisine . Around the 4th century, what was once Siam (ancient name for Thailand), began to change its gastronomy, and in the 13th century "nam prik" was born, a type of thick paste with ingredients that mainly included lemongrass, fish sauce, peppercorns and tamarind.
Nam prik is used as a universal sauce for many Thai dishes, including gaeng, kaeng, gang or geng - which today are known as Thai curries. By the 14th century, kapi, or shrimp paste, was added to these dishes, providing a deep, umami flavor. With the arrival of Portuguese merchants in the 16th century, came the hot chili peppers that gave Thai cuisine the flavor it has become famous for: a blend of sweet ingredients, asour, bitter, salty and spicy.
The word "curry", however, was introduced by the English during the Indian colonial period. He was referring to the mixture of spices included in typical local dishes, created with the "kari" (curry) sauce. From this name, Thai curry spices and paste are also defined as such. In 2002, a campaign led by the Thai government created the Global Thai Program, which aimed to promote Thai restaurants and flavors around the world. As part of this promotion, many restaurants have adopted standardized Thai curries: red, yellow and green. Green curry originates from central Thailand, sweet and spicy at the same time, and is often made with fresh rather than dried chili peppers.
No reward points for this product.
