Green curry and Thai green curry are two similar yet distinct dishes that are popular in Southeast Asian cuisine. Both curries feature green chilies as the main ingredient and have a creamy, coconut milk-based sauce. However, there are some key differences between the two in terms of ingredients, flavor profile, spiciness level, and origins.
In this article, we will explore what defines green curry and Thai green curry, their main ingredients, how they are prepared, how they taste, their heat levels, where they come from, and how to tell them apart when ordering. Understanding the nuances between these two curries can help you better appreciate the diversity of Southeast Asian curries.
What is Green Curry?
Green curry is a generic name for any type of green-colored curry made with green chilies as the main ingredient. It is popular in Thailand, Malaysia, Indonesia and other Southeast Asian countries. The green color comes from the green chilies, usually fresh green bird’s eye chilies, serrano chilies or jalapenos.
The base of green curry is coconut milk enriched with spices like coriander, cumin, garlic, shallots, lemongrass, kaffir lime leaves and galangal root. The curry also contains vegetables like bamboo shoots, eggplant, peppers and basil leaves. Chicken, beef, pork, shrimp or fish can be added to make it a main dish.
The seasoning for green curry paste is similar across Southeast Asia, but the spiciness and thickness of the curry varies between regions. For example, Thai green curry tends to be more diluted compared to Malaysian green curries. Indonesian green curries are creamier and more herbaceous.
The common thread between all types of green curries is the color and the use of green chilies. The curry can range from light green to dark green depending on how much green chili is used. It has a refreshing herbal and citrusy flavor.
What is Thai Green Curry?
Thai green curry, or แกงเขียวหวาน (gaeng keeo wan) in Thai, is a signature curry from Thailand. It is made by combining green chili, garlic, shallots, lemongrass, galangal, kaffir lime leaves and coriander root and seeds to make the green curry paste.
This aromatic curry paste is then simmered in coconut milk and topped with vegetables and a protein like chicken, beef, pork or shrimp. Thai eggplants, bamboo shoots, peppers and basil leaves are common additions. It has a sweet, spicy and savory flavor that is quintessentially Thai.
Compared to generic green curries, Thai green curry tends to be sweeter thanks to the addition of palm sugar in the curry paste. It also has stronger herbal notes from the fresh Thai herbs and spices used. The texture is usually more silky and creamy compared to other green curries.
Main Ingredients in Thai Green Curry
For the curry paste:
– Green chilies – Fresh green bird’s eye chilies, serrano or jalapenos
– Garlic and shallots
– Lemongrass – trimmed and sliced
– Galangal – thin slices
– Kaffir lime leaves
– Cilantro root and stems
– Coriander seeds
– Cumin seeds
– Peppercorns
– Shrimp paste
– Palm sugar
– Salt
– Vegetable oil
For the curry:
– Coconut milk
– Protein – Chicken, beef, pork, shrimp etc.
– Vegetables – Thai eggplant, bamboo shoots, peppers, basil
– Fish sauce
– Palm sugar
– Kaffir lime leaves
How is Green Curry Prepared?
Green curry is prepared in two stages – first making the curry paste from fresh green chilies and herbs, then simmering it in coconut milk to make the curry.
To make the curry paste:
– The green chilies, lemongrass, shallots, garlic, galangal, cilantro root and kaffir lime leaves are pounded using a mortar and pestle or blended to form a coarse paste.
– The spice seeds are dry roasted then ground to a powder, then added to the paste.
– Shrimp paste, palm sugar and salt are also added to balance the flavors.
– Vegetable oil is blended in to loosen the texture so it can be cooked properly.
To make the curry:
– Heat coconut milk in a pot until simmering.
– Add the curry paste and cook for 5-10 minutes until fragrant.
– Add protein like chicken or shrimp and vegetables. Simmer until cooked through.
– Finish with lime juice, fish sauce, sugar and Thai basil.
The result is a fragrant and creamy curry with spicy, sweet and savory notes.
How is Thai Green Curry Prepared?
Preparing authentic Thai green curry involves making curry paste from scratch and combining it with coconut milk and fresh Thai herbs. Here are the steps:
Make the Thai green curry paste:
– Pound green chilies, shallots, garlic, lemongrass, galangal and coriander root to a paste in a mortar and pestle.
– Dry roast cumin, coriander seeds and peppercorns then grind to a powder.
– Add to chili paste along with kaffir lime leaves, palm sugar, shrimp paste and salt. Blend into a smooth paste.
Make the curry:
– Heat coconut milk over medium heat until simmering.
– Scoop 2-3 tablespoons of the curry paste into the coconut milk. Simmer for 5-10 minutes.
– Add protein like chicken or shrimp and vegetables like eggplant, bamboo shoots and peppers. Cook until protein is done.
– Finish with chopped Thai basil leaves and a squeeze of lime.
– Season with fish sauce and sugar if needed.
The result is a fragrant Thai-style green curry with complex herbal flavors and a silky texture.
Flavor Profile
Both green curry and Thai green curry feature the spicy, pungent flavor of green chilies complemented by creamy coconut milk. However, there are some taste differences:
Green curry:
– Chili heat – can range from mild to very spicy
– Herbal and citrusy from kaffir lime leaves, lemongrass and galangal
– Savory and nutty from shrimp paste
– Some sweetness to balance chili heat
Thai green curry:
– Chili heat – moderately spicy
– Very aromatic herbal flavor from fresh Thai herbs
– Sweeter compared to other green curries due to palm sugar
– Creamy, rich coconut milk base
– Salty and savory from fish sauce
– Fresh lime, basil and chili flavor comes through
So in summary, Thai green curry has a more complex, sweeter flavor compared to basic green curries thanks to the use of signature Thai ingredients. The herbal Thai flavors are more pronounced.
Spiciness and Heat Level
Green curry and Thai green curry both contain fresh green chilies which lend them their signature spice and heat. However, there are some differences in their spiciness levels:
Green curry heat level:
– Varies significantly depending on chili used
– Can range from very mild to fiery hot
– Certain regions make them very spicy like Malaysia
Thai green curry heat level:
– Moderately spicy but not too hot
– Spice comes from fresh green bird’s eye chilies
– Not as blistering hot as say a Thai red curry
– Heat is well-balanced by coconut milk and herbs
So Thai green curries tend to be spicier than some green curries but less spicy than others. Their spice level hits a nice medium heat that highlight the chilies without overpowering all the other flavors. Green curries from certain regions or made with extra hot chilies can be much spicier.
Origins and History
Green curry:
– Originated as a way to use fresh green chilies in Southeast Asian regions
– Recipes evolved based on local ingredients and tastes
– Popular in Thailand, Malaysia, Indonesia, Singapore, Vietnam among others
– Reflects the local cuisine but united by green chilies
Thai green curry:
– Originated in Thailand, an iconically Thai dish
– Reflects Thai culinary history blending Indian, Chinese and Southeast Asian influences
– Specifically designed to highlight traditional Thai herbs
– Popularized starting in the 1800s and through the 1900s globally
So green curry reflects the diversity of Southeast Asia, while Thai green curry is distinctly Thai in its ingredients and flavors. However, both curries rely on fresh green chilies as the signature ingredient.
How to Tell the Difference
When ordering green curry at a restaurant, especially outside of Thailand, it may be labelled just “green curry”. Here are some tips to tell if you are getting a true Thai-style green curry:
– Color – Thai green tends to be darker, emerald green from more chili paste. Regular green curry can be light green.
– Aromas – Thai has stronger herbal, citrusy aroma from herbs like lemongrass, kaffir lime.
– Flavor – More complexity, sweetness, saltiness in Thai green compared to regular.
– Texture – Thai tends to be richer and more silky from coconut milk.
– Spice – Thai green has a medium heat level, regular can vary more in heat.
– Ingredients – Thai will have fresh Thai basil, specialized vegetables like Thai eggplant.
– Cooking method – Thai is usually cooked from a curry paste instead of premade paste.
Looking for these traditional Thai traits can help identify authentic Thai green curry and differentiate it from generic Southeast Asian green curries. When in doubt, ask about the origins and ingredients!
Conclusion
While green curry and Thai green curry may seem similar on the surface, they have some distinct differences when it comes to ingredients, spice level, flavors, textures, and origins. Both rely on fresh green chilies but Thai green curry focuses on traditional Thai herbs and spices that give it a more complex aroma and flavor. It has a balanced spiciness and rich, creamy texture from coconut milk. Green curries around Southeast Asia vary more widely in heat and can have simpler herbal flavor profiles. However, both curries are staples of Southeast Asian cuisine and reflect the diverse and vibrant culinary traditions of the region. Looking for traits like colors, aromas, and authentic Thai ingredients can help differentiate a true Thai green curry from other types of green curries.