The history of Thai green curry
By Watthana
The term “curry” comes from a Tamil word that means meats or vegetables cooked with spices so the origins come from the Indian subcontinent through the spice trade.
This technique and idea disseminated its way throughout all of Asia and from its origins in the Indian subcontinent.
We can now see curry worldwide, of course, it exists in Southeast Asia throughout the green curry, yellow curry, and Panang curry of Thailand.
But if we look deeper we can see curry existing in Japan as its famous dish curry rice.
Thai curry as we identify with them in the West is derived from the central plains of Thailand which means the use of an aromatic spice paste, containing kaffir lime, ginger, and lemongrass mixed with coconut milk.
What people don’t understand is how labor-intensive these curries are to make.
All the raw ingredients are combined usually in a mortar and pestle and pounded until they come into a fine paste.
These spice pastes are often used as marinades for vegetables, meats, and then grilled.
Thai people like to eat “green curry” paired with steamed rice or Kanom Jeen green curry.
This is the wisdom of Thai people in the past that has been applied from red curry to “Green curry” by adding green chili, the word “green curry” means curry that comes from green chili while “sweet” refers to the color of the curry with a gentle green color.
green chili
green curry paste
