Thai Green Coconut Curry Starter

Thai Green Coconut Curry Starter


Create an authentic Thai green curry in minutes with this fragrant blend of green chiles, lemongrass, ginger, lime leaves and coconut.

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Although archeological evidences dates curry consumption in India to as early as 2600 BCE, it started to become popular in Thailand during the 13th century. As European traders spread both Indian and European spices and ingredients across Asia, culinary traditions from both cultures were adopted and adapted to create modern Thai cuisine. One example is the chile pepper, which had been introduced to Thailand by Portuguese traders and would go on to form the backbone of Thai curries. Another Thai innovation is the use of coconut oil and milk in place of the ghee (clarified butter) typically used in Indian curries. 

Thailand has several curry varieties, which are distinguished by their color and the type of chile used. The most popular types of curry are green, yellow, and red. Although recipes vary, most Thai curries contain coriander, lemongrass, kaffir lime rind, garlic, shallots, palm sugar, and lime juice. Thai Green Curry (Kaeng Khiao Wan) uses green chiles, which tend to be hotter and more robust than milder red varieties. Green curries usually contain a protein, traditionally fish, fish balls, or meat and any variety of vegetables. Thai green curry is typically served with rice, but can also be served with rice noodles.