Kaeng Khiao Wan

from Wikipedia, the free encyclopedia
Green Thai curry with roti

Kaeng Khiao Wan ( Thai : แกง เขียวหวาน ; pronunciation: [ kɛːŋ khĭao wăːn ]; alternative spelling Gaeng Khiao Wan ) is a dish of classic Thai cuisine. Outside of Thailand, it is known as Thai green curry . The green color of the dish comes from the ingredients, which are almost exclusively green.

General

The fundamental difference to Indian curry is that the group of Thai "kaeng dishes" are not made from ground spices, but from a curry paste . In addition, the spices are not fried in fat, as in India, but the paste is cooked - often in coconut milk .

Kaeng means “soup” or more precisely “curry”, khiao means “green” and wan “sweet”. But the dish is not sweet. Wan can also mean “light, mild, weak” in the figurative sense. This does not apply to the taste either (the green curry is no less hot than other Thai curries), but only to the color. Khiao Wan is therefore to be understood as “pale green, lime green”.

Even if the green curry is now one of the most famous and popular Thai dishes at home and abroad, it was only added to classic Thai cuisine relatively late. It is not mentioned in the authoritative, multi-volume cookbook of the Plean Passakornrawong from 1908. Green curry can be detected for the first time in Lor's cookbook. Phaehtraarat from 1926.

The paste

Freshly made green curry paste in a mortar

The art, a real Kaeng prepare, is first in the production of Khrueang Kaeng (Thai: เครื่องแกง ), the paste. Every Thai household has a mortar (Thai: ครก ), which is best made of solid stone. In this, the ingredients are mashed, crushed and ground with the pestle (Thai: สาก ) until they Khao Gan (Thai: เข้า กัน - literally: come together), until an aromatic, homogeneous, thick mass is created is.

ingredients

Ingredients for Kaeng Khiao Wan
Green "mouse droppings chili"
  • Ingredients for Khrueang Kaeng ("curry" paste):
    • green Thai chilli (so-called "mouse droppings chilli", Thai: พริก ขี้หนู - Phrik Khi Nu)
    • Garlic (Thai: กระเทียม - Kratiem),
    • Shallots (Thai: หัว หอม - Hua Hom),
    • Galanga root (Thai: ข่า - Kha),
    • Roasted coriander seeds (Thai: เม็ด ผักชี - Met Phak Chi)
    • Coriander root (Thai: ราก ผักชี - Raak Phak Chi)
    • grated kaffir lime peel (Thai: มะกรูด - macrut)
    • Lemongrass (Thai ตะไคร้ - Ta-Khrai)
    • Shrimp paste (Thai: กะปิ - Kapi)
  • Ingredients for the soup:
    • green khrueang kaeng (paste)
    • Coconut milk (Thai: กะทิ - Kati)
    • Thai eggplant (Thai: มะเขือ เปราะ - Makhuea Pro)
    • Lime leaves (Thai: มะกรูด - Makrut)
    • Fish sauce (Thai: น้ำปลา - Nam Pla)
    • Thai basil (Thai: ใบ โหระพา - Bai Horapa (or Horapha), Ocimum basilicum )
    • Coriander leaves (Thai: ใบ ผักชี - Bai Phak Chi)
    • any kind of meat or tofu , rarely fish or crustaceans

preparation

The coconut milk is heated in a wok until just before the boiling point. Then the Khrueang Kaeng , i.e. the paste, is stirred in and cooked until it has mixed well with the coconut milk. Only now is the meat added and cooked until it loses its color. Add vegetables and cook for another five minutes. Finally, briefly bring the basil leaves to the boil again. Serve garnished with coriander leaves in a bowl.

swell

Individual evidence

  1. ↑ The High Heel Gourmet: Authentic Thai Green Curry Paste, Krueang Kaeng Khiao Wan - Thai Curry Episode II. April 3, 2013.
  2. ↑ Hanuman, Thaan Khun, Thapakorn Lertviriyavit: Thai Green Curry with Roasted Duck and Young Chilies. In: Thaifoodmaster , October 4, 2016.