GREEN CURRY OR GAENG-KEAW-WAN (TRANSLATED AS SWEET GREEN CURRY)
"What is the difference between green curry and red curry?" is a popular question among curry beginnings.
THE KEY INGREDIENTS FOR BOTH CURRY PASTES ARE THE SAME consisting of shallot, garlic, shrimp paste, coriander root, lemongrass, galangal, kaffir lime peel, whole coriander, cumin, nutmeg, salt, and pepper. However, the major difference is that the green curry is made with gresh green chili, while red curry is made with dry red chili. The variations in color and aroma between the two popular curries is caused solely by the type of chili used.
GREEN CURRY IS BELIEVED TO HAVE BEEN INVENTED DURING AYUDDHAYA ERA (OUR PREVIOUS CAPITAL CITY PRIOR TO BANGKOK) Thais were used to creating curry paste from dry chili only. Most curries were also made without coconut milk. Only during Ayuddhaya era did the Thai discover the method of making coconut milk (scraping coconut meat into thin pieces and squeezing out the juice using hot water then boiling the resulting liquid) and began using it in making curry. Coconut curies are considered central Thai food.
In Thailand, vegetables accompany green curry are Thai eggplant, Turkey berry, and Thai basil only. At Busaba, we added a few more variations that we thought suitable and enjoyable for our customers! The green curry is popular serving over rice, with vermicelli noodles, or with roti.