In terms of flavor, aroma, and versatility, Thai Green Curry is difficult to beat. This is a very addictive dessert that is easy to prepare. Enjoy this exciting, yet simple dish for a weeknight dinner or an elaborate meal. With creamy coconut milk, zesty lime juice, and all your favorite vegetables, the spicy flavors will be toned down.
Coconut milk, spicy paste, and plenty of vegetables are used to make green curry. A surprising fact about this kind of curry is that it’s usually much spicier than red curry or yellow curry. Due to the fresh chilies, coriander, lime leaf, basil, lemongrass, garlic, ginger, and shallots used in making green curry paste, the flavor is more intense. While pre-mixed pastes of green curry are available in the market, they do not have the same flavor as freshly prepared pastes.
With coconut milk, lime juice, vegetables, and protein, the paste will be less hot, and palatable. When making Thai green curry, use full-fat coconut milk for maximum richness and creaminess. A taste like this cannot be replicated by anything else.
Thai cuisine is typically associated with textures and flavors that are inherent in herbs and vegetables. Thai aromas such as basil, cilantro, lime leaf, and peel are added to the curry to give it a green color and rich aroma.
Spices and vegetables make it tasty, and when it’s balanced with beef or chicken, it becomes super nourishing. Thai green curry contains 12g total carbohydrates, 9g net carbohydrates, 21g fat, 3g protein, and 240 calories per serving.
You can easily customize curry to suit almost any taste preference or allergy. In addition, you can top it with some roasted peanuts, lime juice, and extra basil if you’d like. Jasmine rice is the best accompaniment, but plain rice with a wedge of lime also works nicely.
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