https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AGreen_curry%2F7%2FenTranslations:Green curry/7/en - Revision history2026-09-10T12:40:10ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Green_curry/7/en&diff=160521&oldid=prevFuzzyBot: Importing a new version from external source2025-07-03T11:35:47Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>==Cooking method==<br />
The paste is fried in split [[coconut milk]] until the oil is expressed to release the aromas in the paste. Once the curry paste is cooked, more coconut milk and the remaining ingredients are added, along with a pinch of [[palm sugar]] and [[fish sauce]]. Finally, as garnishes, [[Thai basil]], fresh [[kaffir lime]] leaves, sliced {{lang|th-Latn|phrik chi faa}} (the common name means 'sky-pointing chilies', which refers to large mild chilies such as [[Cayenne pepper]]) are often used. For a more robust green curry, such as with seafood, [[julienning|julienned]] {{lang|th-Latn|[[Boesenbergia rotunda|krachai]]}} (fingerroot or Chinese keys), [[Curcuma zedoaria|white turmeric]], and [[holy basil]] can be used as garnishes.</div>FuzzyBot