Thai food like one kind of Thai culture, is the product of various influences. Starting with Sukhothai and early Ayutthaya was simple as mainly fresh or died fish mixed with rice and vegetables, a few spices, a salty sauce made of fish (fish souce) or shrimp. Contacting with foreign cultures as China India or Europe, it made the development of cooking Thai food.
Today it covers a wide range of dishes many of them regional specialties. Those of northeast are generally regarded as the spiciest. In the south seafood is plenty and Muslim food appears on the menu.
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Tuesday, January 23, 2007

Thai Chicken Green Curry

In Thai cuisine green curry is one of the spicier variations of curry. The thickness of the sauce varies with the amount of coconut milk used. The main ingredients are coconut milk, green curry paste, aubergine, sugar, fish sauce, kaffir lime leaves and thai basil leaves. Its name, "green" curry, is consistent of Thai curry dishes, which are frequently identified solely by their color, other common types being yellow curry and red curry. Typically, green curry paste is made by pounding in a mortor and pestle ingredients including: shallots, green chillies, garlic, galangal, fresh turmeric, shrimp paste and salt.

The paste is briefly fried in a wok and coconut milk is added, then the meat and vegetables added along with a pinch of brown sugar. Finally, kaffir lime leaves and thai basil are added just at the end of cooking for fragrance.

Thai green curry can be made with meat, chicken, fish or vegetables and is usually eaten as an accompaniment to rice or round rice noodles known as "khanom jeen". Source : wikipedia
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