Making Curry With Thai Coconut Green Curry Powder

finecookingdotcom-indian-vegetable-curry-recipe_xlgCurry: it’s a dish that is as diverse and varied as the South Asian countries in which it is the signature dish.

The word curry comes from the Tamil word kari, which simply means “sauce or relish for rice,” and reflects just how different curries can be in different regions (and even in different households).

Native to India and modern-day Pakistan, curry recipes traveled regionally (and beyond) with immigrants and colonizing Westerners, and were adapted to suit regional, national, religious, or family traditions.

A traditional Thai curry begins with a paste of fresh herbs and ground spices, hot chilies, coconut milk, and even aromatic leaves (such as Kaffir Lime Leaves (makrut)), that is cooked with meat, seafood, vegetables or fruit.

Curries in Thailand mainly differ from the curries in Indian cuisine in their use of fresh ingredients such as herbs and aromatic leaves along with a mix of spices, while Indian dishes tend to more exclusively use dry spices. Thai curries also tend to be more soup-y compared to their thicker Indian curry cousins.

Thai_Coconut_Green_CurryWant a quick shortcut to a great Thai curry?  Our Thai Coconut Green Curry spice blend brings that intricate blend of hot, spicy and sweet to your kitchen (without the gathering, roasting, grinding and whatnot). Vibrant spices and green chiles give the blend a spicy kick, while powdered coconut milk and a dash of brown sugar lend a soothing sweetness to your curry creations.

Try Thai Coconut Green Curry ($6.25 1/2 Cup jar) spice blend in your next chicken or seafood curry, or use it to season a batch of chopped vegetables and tofu. Add a spoonful to soup stock for a brilliant broth, or sprinkle on shrimp kebabs before you grill.  If you like to start your curry recipe with an authentic Thai curry paste, mix 1 part Thai Coconut Green Curry Powder to 1 part water (or coconut milk) and (optional) 1.5 part oil, stirring to blend before adding to your skillet of poultry, fish, meat or veg.

Serve your finished Thai curry with long-grained jasmine rice. It’s also fine to serve with sticky rice, which is the custom in northern Thailand, or even rice noodles, or the fried roti flatbread.  However you serve it, you know it’s going to be delicious!