Cooking Thai Green Curry

I love Thai. Thai food can be an amazing taste experience. My favorite is Tom ka gai (ต้มข่าไก่), a coconut based Thai soup with chicken (gai ไก่). Most people are familiar with Tom yum goong(ต้มยำกุ้ง), the broth based spicy Thai soup with shrimp. The Thai Green Curry in the this article, is mostly broth based curry with a small part coconut.

When I was taught to make Thai Green Curry, I wrote the steps down, and took photos. Click here to see the instructions and photos. And do understand, it is like pizza, fell free to mix and modify the list of ingredients, be creative. Put in the vegetables you like, replace the sea food with cooked chicken pieces...mix, modify, and enjoy.

A good thing about good curry is that it has everything, meat or sea food, vegetables, and rice for carbohydrates...a meal in of it's own.

The Thai Green Curry, I help cook.


Side note, the best Tom ka gai soup I ever had, was at the Thai Farmer Restaurant in Wai Chai, Hong Kong, next to my favorite English pub, the Old China Hand. The soup was spicy, and super hot. Nothing like lots of fresh spices, nothing like it in California.

Translation notes:
ต้มข่าไก่ - Tom ka gai
ต้ม Tom, to boil
ข่า - ka, a Chinese root, slices put into soups to make it lemony, and peppery
ไก่ - gai, chicken, similar pronouciation to chicken in the Chinese language Cantonese.

Comments:

I like cooking curry, your right sometimes people mix ingredients, they make one that they like to eat.

Jenny W

Posted by Thai Green Curry on September 28, 2010 at 11:28 PM PDT #

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