Origin and production
FOR SPICY GREEN CURRIES WITH CHICKEN AND VEGETABLES .
Green Thai curry is the spiciest of the traditional Thai curries and is distinguished by its vibrant green color. Made with fresh green chilies, herbs, and spices, it reflects the lively, aromatic cuisine of Thailand. The blend is prepared according to classic recipes to create the perfect balance of heat, freshness, and depth.
Taste and aroma
An intense, fresh aroma with a robust spiciness. Green chilies and pepper provide warmth and depth, while lime and lemon add a zesty, citrusy freshness. Fennel and nutmeg contribute a subtle sweetness, rounded off by the spicy notes of galangal, ginger, and coriander. The result is a harmoniously spicy curry with a crisp, fresh character.
Application
Ideal for curries with poultry, fish, shrimp, or vegetables. Coconut milk, lemongrass, and lime leaves create an aromatic sauce that pairs perfectly with rice or glass noodles. It's also excellent as a marinade for grilled dishes or as a base for soups and stews. For best results, briefly toast the curry powder before adding any liquid.
Interesting facts
In Thailand, green curry, also known as "Kaeng Khiao Wan," is considered a symbol of freshness and spiciness. It differs from red and yellow curry in its intense color and the use of fresh green chilies. The combination of herbs, spices, and coconut milk gives it its distinctive balance of heat, flavor, and lightness.
Ingredients
Coriander, coriander leaves, cumin, fennel, pepper, cloves, onions, garlic, star anise, galangal, ginger, lime, lemon, nutmeg, chili, lime leaves
