Thai Green Curry Coconut Sauce

Thai green curry is referred to as kaeng khiao wan, which translates to sweet green curry — but don’t be misled, this is not a dessert sauce. The name refers only to its color. While other curries have a longer and more traceable history in Thai cuisine, green curry is a bit more mysterious due to its relatively recent conception. The first chilies arrived in Thailand around the late 1600s, brought by Portuguese traders. As with many other Thai dishes, green curries contain cumin and coriander, which are indicators of the Indian influence on Thai curry. Although its ingredients date back centuries, green curry first appeared in print in a 1926 cookbook under the pen name L Phaehtraarat, during the reign of King Rama VI. The origin of this text is unclear, but given that the 1920s were a time of intense political change in Thailand as the kingdom transitioned from an absolute monarchy to a democracy, it is likely that green curry was born out of culinary innovations inspired by change and progress during that period. In the years since, green curry has achieved global popularity, winning over hearts and stomachs all over the world.

There are a number of ingredients present in a traditional fresh green curry paste. Galangal, green chilies, lemongrass, white pepper, cumin, coriander, shallots, coriander, garlic, and kapi (shrimp paste) are ground together with a mortar and pestle. Green curry paste is traditionally made with makrut lime zest; if you can’t find makrut limes use chopped lime leaves or lime zest as an alternative.

1. In a medium saucepan, whisk 1/4 cup of the coconut milk with the curry paste. Stir in the remaining coconut milk, the stock, lemon zest, ginger, lime zest, 2 tablespoons of the fish sauce and the brown sugar and bring to a simmer. Cook the sauce over moderately high heat until reduced by one-quarter, about 15 minutes.

2. Using a slotted spoon, remove the lemon zest, ginger and lime zest and discard. Stir in the lime juice, cilantro, basil and the remaining 1 tablespoon of fish sauce; transfer to a bowl.

Make Ahead

The curry sauce can be refrigerated in a glass jar for up to 2 days.

Notes

Alternatives:

Replace the lemon zest with the bottom 4 inches of 1 stalk of lightly smashed fresh lemongrass, and replace the lime zest with 4 makrut lime leaves that have been lightly crushed. Applications: Use as a stir-fry sauce or as a poaching liquid for chicken, shrimp and vegetables. Or, toss with noodles or serve over rice.