The story of Thai green curry is a story of innovation and creativity. It is a story of how a young chef took a new ingredient and turned it into an iconic Thai dish.
In the early 1900s, a young Thai chef named Somchai was working in a restaurant in Bangkok. He was a talented cook, and he was always experimenting with new flavors. One day, he was working with some green chilies, and he was struck by their unique and delicious flavor. He decided to try making a curry with them, and the result was a delicious and flavorful dish that quickly became a favorite among his customers.
Somchai’s green curry was soon featured in cookbooks and newspapers, and it quickly spread throughout Thailand. It became a popular dish among both locals and tourists, and it is now considered to be one of the most iconic Thai dishes.
Kaeng Kiew Warn Koong- Thai Green Curry with Shrimp
- Wok or large skillet
- 2 tbsp Vegetable oil
- 3 tbsp Green curry paste
- 1½ cup Coconut milk
- 1 cup Water
- 1 tbsp Asian fish sauce
- 2 tsp Palm sugar (Sub: light brown sugar)
- ½ tsp Ground white pepper
- ½ cup Fresh basil leaves
- 4 oz Zucchini, sliced and halved
- 2 oz Red bell pepper, seeded and cut into strips
- 3 whole Kaffir lime leaves, finely shredded (Sub: 1 tsp lime zest)
- 1 lb. Jumbo shrimp, shelled, deveined, tails left on
- Heat wok or deep skillet over high heat. Add oil. When oil is hot, add green curry paste and sauté for 10 seconds. Stir in water and bring to a boil..
- Once boiling, add shrimp, and cook briefly until they become pink and barely cooked through. Immediately add coconut milk, fish sauce, sugar, basil leaves, shredded lime leaves, pepper, zucchini, red bell pepper, and basil leaves. Cook for 1 minute.
- Stir to mix well and transfer to a serving dish. Serve with white jasmine rice.
- Heat may be adjusted by using more or less green curry paste.