Green curry

Kaeng khiao Wan ( Thai: แกง เขียวหวาน; pronunciation: [ Kaen kiao wa ː n]) is a dish of classic Thai cuisine. Kaeng Kiau Wan literally means about Green Sweet Soup, outside of Thailand it is known as Thai green curry. The green color of the Court is due to the ingredients here that are almost exclusively green.

General

The fundamental difference to the Indian curry is first that the group of Thai " Kaeng dishes " are not made ​​of ground spices, but from a curry paste. Furthermore, the spices are not first browned in fat as in India, but the paste is - often in coconut milk - boiled.

The paste

The art of preparing a proper Kaeng, is first in the production of Khrueang Kaeng ( Thai: เครื่องแกง ), the paste. In each household a mortar Thai ( Thai: ครก ) is present, which should be best made ​​of solid stone. Herein, with the plunger ( Thai: สาก ) crushed as long as the ingredients, crushed and ground until they Khao Gan ( Thai: เข้า กัน - Literally: together ( in - ) come ), sprung up so an aromatic, homogeneous, pudgy mass is.

Ingredients

  • Ingredients for Khrueang Kaeng ( " curry " paste): green Thai chili ( so-called " mouse droppings chili ," Thai: พริก ขี้หนู - phrik Khi Nu)
  • Garlic ( Thai: กระเทียม - Kratiem )
  • Shallots ( Thai: หัว หอม - Hua Hom )
  • Galanga root ( Thai: ข่า - Kha )
  • Roasted coriander seeds ( Thai: เม็ด ผักชี - Met Phak Chi )
  • Coriander root ( Thai: ราก ผักชี - Raak Phak Chi )
  • Grated lemon peel ( Thai: มะกรูด - Makrut )
  • Lemongrass ( Thai ตะไคร้ - Ta - Khrai )
  • Shrimp paste ( Thai: กะปิ - Kapi )
  • Green Khrueang Kaeng (paste )
  • Coconut milk ( Thai: กะทิ - Kati )
  • Thai Eggplant ( Thai: มะเขือ เปราะ - Makhuea Pro)
  • Lime leaves ( Thai: มะกรูด - Makrut )
  • Fish sauce ( Thai: น้ำปลา - Nam Pla )
  • Indian basil ( Thai: ใบ กะเพรา - Bai Kaphrao )
  • Coriander leaves ( Thai: ใบ ผักชี - Bai Phak Chi )
  • Any type of meat or bean curd, rare fish or crustaceans

Preparation

The coconut milk is heated in a wok until just before the boiling point. Then the Khrueang Kaeng is so stirred the paste and then cooked until it has mixed well with the coconut milk. Only now, the meat is placed in, and as long simmered until it loses its color. Add vegetables and cook for another five minutes. Finally, with the basil leaves to boil again briefly. Serve in a bowl garnished with coriander leaves.

Swell

  • Joe Cummings: World Food Thailand. Lonely Planet Publications, Hawthorn 2000, ISBN 1-86450-026-3
  • Thai Food
Thai curry Capsicum frutescens
283812
de