Translations:Green curry/7/en

Cooking method

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 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, julienned krachai (fingerroot or Chinese keys), white turmeric, and holy basil can be used as garnishes.