sweet green

Allow me to set the scene. It's a Saturday afternoon, and I have the evening open. I'm living in Southern Thailand, with the house to myself tonight. How will I make the most of my time and weekend? 

I am thinking green. I am thinking spicy. I am thinking curry. I am thinking vegetables. I am thinking fresh.

Helmet, check. Shoulders covered, check. Bargaining skills, check. Thai vocabulary..hmm, we'll see. And I'm off. First, stop is the Tesco Lotus, a mini grocery store/7Eleven-type, as I need to break my bill for some small, market change. What can I purchase that will be useful? Ah yes, a 6 liter bottle of mineral water for 35 baht. That will do.

Now what do I need for Gaeng Kiew Wan (Sweet Green Curry)? Hmm, I have coconut milk, garlic, tofu, and fish sauce at home. I think I'll grab a giant carrot, some Thai sweet basil, an onion, Thai eggplant, Thai pea eggplant, and of course some fresh curry paste. That woman looks like she knows her paste.  I'm seeing about 8-10 large bowls of curry paste before her, all the signs are in Thai. I have know idea what is what. Looks like I'll need to do some smooth talkin'.  I utter, 'Gaeng kiew wan.' The moment of truth, does she understand me. She looks at me, pauses, and says "pet pet mai (rising tone)", I say, 'chai pet pet.' She says, "yee sib baht," to which I respond, 'nit noi.' She then looks at me and smiles and says, "nit noi, nit noi, sib et baht." In Thai, she then asked, in Thai, if I wanted chicken, coconut milk, or other vegetables as she wanted to help me find my other ingredients around the market. I responded, mai chai, 'khob khun ka (thank you).' To translate it all quickly, I just ordered green curry, very spicy, in a small amount, for a grand total of 11 baht.

I'm just going to scout out the stalls quick to see who has the best produce for the best price. Ah yes, over there. Yes, I will take 1 large carrot, a basil bouquet, 1 medium-sized onion, and 8 Thai eggplant (regular). "How much?"... "25 baht?, here you are." And for the last item, pea-size eggplant, I see some just around the corner. 'How much for this handful?' The lady looks at me oddly and laughs at my tiny portion and says, "5 baht without weighing it." 'Deal', I say.

Cost
Eggplant (Thai, regular-size), Thai basil bouquet, Carrot, Onion - 25 baht
Pea eggplant - 5 baht
Garlic - free, because I chose a damaged one
Fresh green curry paste, spicy spicy - 11 baht
Coconut milk - 20 baht at the 7Eleven (I discovered later that I can buy this in the market for 10 baht for over twice the volume)
Fish sauce - no cost
Tofu - 16 baht
TOTAL COST - 79 baht for 5 servings, or 15 baht per serving (18 baht per serving with the rice)

What's in a green curry paste?
green chilies - add to your liking, also provides the green color
shallots, sliced
garlic
galangal root, sliced
lemongrass, sliced
keffir lime peel
cilantro roots/coriander root, sliced
cumin seeds, toasted
white pepper corns, toasted
salt (for taste, also preservative)
shrimp paste


The paste is made by toasting spices and grinding the ingredients together with a mortar and pestle. Wet ingredients are mixed first.

* I bought steamed rice for 15 baht (3 servings for me) due to the fact that I discovered my rice steamer does not have a cord. However, the portion I bought was the typical portion for 1 serving in Thailand. These people sure love their rice.

I wanna test out this ride home with my loot. I think I can fit everything but the water under my seat. I'll have to keep the water jug between my feet. And a successful trip home. Time to prep some vegetables.

Lets just give everything a quick rinse. While I don't drink the water here, I still wash my produce with it. Thai basil, onion, garlic, eggplant, pea-size eggplant, carrot, curry paste, fish sauce.

 Prepped vegetables, somewhat Thai-style. Sliced eggplant, tofu and onion, minced garlic, basil, coconut milk, sunflower oil, fish sauce, and shredded carrots (traditionally carrots are finely cut in curry dished, but matchstick size) from what I have noticed, but I have a fun papaya salad grater in my utensils that I just HAVE to use.  I think that the long spaghetti-length carrot strips in my dish will add some creative Holly flair.

 Close up on the produce - onion, pea-eggplant, Thai eggplant, garlic.

A closer look at the fresh curry paste (the two paste balls in the dish), one is the spicy paste and the other is the traditional green curry paste. I used nearly all of both for my dish. An option for those of you back home wanting some curry is to look for it in either the "Asian aisle" or at an "Asian food store."  Some people just buy the green curry its self, pre-made, but I guaranteed it wont be as good, I have seen it sold in jar in the US.  An advanced option is for you to come up with the paste on your own, but it will take some dedication and patience.  Sometimes it is found in packets while other times in small glass jars. Packets are found in most 7Elevens and Tesco Lotus in Thailand. If you are weary of MSG and hight sodium content, perhaps you want to make your own or avoid buying the packets (as pictured to the left).

I'm ready to start. This now be as easy as a wok in the kitchen. Fire up the gas, for some sizzle.

 Throw in some garlic, cook til aromatic in a small amount of oil. Thai's traditionally use palm or soybean oil, I used sunflower oil. This step may not be necessary, I just want to toast the garlic a bit. To make this easy for you, simply add the vegetables to the heated coconut milk (explained in recipe below).

 Adding the coconut milk, with the fresh curry paste.

 Heating the vegetables and curry paste through. Hmm, doesn't look so green to me. Add some fish sauce and a dash of sugar or honey. Fresh palm sugar is commonly used by many Thai's, inexpensive purchase in the market.

 There's the green I have been waiting for. Once the coconut milk is heated at a high enough heat for about 3-4 minutes, the oils in the coconut milk begins to separate and the curry paste aroma intensifies.  This is when you would actually want to add the protein.  The color from the Thai green chilies in the curry paste releases a beautiful "sweet green" color. It looks like it's time to add the Thai basil leaves. At this time, if I would of had keffir lime leaves, I would have added them as well. They have an amazing taste, that I cannot explain.

 I think I am ready to dish up.

  Wow, this is a beautiful dish. Did I just make that? I kind of wish I has some candles and a glass of wine to go with this. I wish I would have planned some festive music to go with this..Hmm, what was that?  Oh I know that noise, the sound of spastic feet across the tile floor, yep. Looks like the only sweet serene I am going to be hearing is 'la cucharacha.' Whatever, doesn't even phase me.  

...And that's the Thai life for me. 

My first bite, ah roi (delicious). I can't believe I just made that dish.

Gaeng Kiew Wan - Sweet Green Curry

Holly's take on Thai sweet green curry; serves: 4-5

7-8 Thai eggplant, quartered

 handful of pea eggplant

1 large carrot, sliced or grated

1 medium-size onion, cut into 6ths

3 cloves of garlic, minced (may not be necessary if you are using fresh curry paste)

~2 C of coconut milk

1-1.5 C water

1 Tbsp fish sauce

1.5 tsp of  palm sugar/sugar/honey

~ 8-10 ounces of protein (fish balls, chicken, beef, pork, or tofu)

5-6 keffir lime leaves (optional)

3 small chilies (optional), slice diagnally

1 small handful of Thai sweet basil (for garnish and a few pieces for the actual curry.

Method Clean and prep the vegetables. Start the curry paste, garlic, and onion in a wok until fragrant. Add the coconut milk, just 1.5 cups. Stir over the heat until the oil begins to separate on the surface.
Next add your protein (beef, chicken, pork, fish balls, or tofu) and keffir lime leaves (if desired). Cook until the protein is tender or done. Add the remaining coconut milk, sugar, and fish sauce. Once boiling, add the eggplant varieties. Cook until the vegetable is tender. Finally garnish with Thai basil and red chilies (sliced diagonally), prior to serving.

Eating a Thai Green Curry - Green curries are among the spiciest of curries.  The spiciness is can be adjusted but the amount of curry paste and/or chilies used.  Traditionally green curry is served with steamed sticky rice, white rice noodles, or roti (flat bread). Typical garnishes, besides the fresh Thai sweet basil leaves, may include sliced fresh cucumbers, pickled vegetables, raw long beans, and/or fresh eggplant.  If you prefer to use less coconut milk, that is also an option, simply replace it with soy milk, yogurt, etc. I would like to add that my Thai Green Curry was not traditional as I used a soft tofu (what I had on hand, wanted to add some protein). In addition I used more vegetables than I see in most curries here.  For example, most of the Gaeng Kiew Wan here does not use onions or a large quantity of carrot.  When I make this again, I plan to use more vegetables. I truly enjoyed this meal!

Dessert! "Tangmo" - watermelon

My new fruit of the week - yellow watermelon.