Matches in DBpedia 2014 for { <http://dbpedia.org/resource/Green_curry> ?p ?o. }
Showing items 1 to 39 of
39
with 100 items per page.
- Green_curry abstract "Green curry (Thai: แกงเขียวหวาน, RTGS: kaeng khiao wan, IPA: [kɛːŋ kʰjǎw wǎːn], literally sweet green curry) is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish, which comes from fresh Thai basil and green chillies. The "sweet" in the Thai name (wan means "sweet") refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, "sweet green". Its ingredients are not exactly fixed. It is up to what do you like to eat. The curry is not necessarily sweeter than other Thai curries. Green curry is the most popular dish for both Thai people and foreigners because of its good smell of coconut milk and green chillies. Green curries tend to be as hot as red curries or hotter.[citation needed] It is also easy to cook and eat. The main ingredients for the sauce consist of coconut milk, green curry paste, eggplant (aubergine), pea aubergine, sugar, fish sauce, and Thai basil leaves. The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is made by pounding in a mortar green chillies, shallots, garlic, galangal, lemongrass, kaffir lime peel, coriander root, roasted coriander and cumin seeds, white peppercorns, shrimp paste and salt. Some people like to add fish ball into this dish or maybe chicken, meat, pork, shrimp, etc.To cook this dish, firstly the green curry is fried by putting some oil into the pan or pot before. Next, meat is put in. Then slowly add coconut milk as much as you want when it releases the good smell. Mix them by stirring with ladle and wait until coconut milk is boiling again. Stirring meat and coconut milk all the time is not necessary. You just stir them for a period of time, then you can leave them and repeat stirring again. After coconut milk boiled, fish sauce is added during cooking. Finally, Thai basil is added at the end of the procedure.When used as part of a dish, the paste is fried in split coconut cream until the oil is expressed to release the aromas in the paste. Oil (preferably coconut oil) is an acceptable alternative if fresh coconut cream isn't available, since canned coconut milk often contains emulsifiers that prevent the oil from splitting. Once the curry paste is cooked, then coconut milk and the remaining ingredients are added along with a pinch of palm sugar and fish sauce. Finally, Thai basil is added just at the end of cooking for fragrance. For added flavour, kaffir lime leaves or phrik chi fa ("sky-pointing chilies", large mild chilies) are often added during cooking, and seafood curries frequently involve julienned krachai (fingerroot/wild ginger/Chinese keys). Caution for preparing eggplants is to soak them in water with a little bit of salt to make them fresh. If you does not soak eggplant, it will be black and uninteresting.Green curry is typically eaten with rice as part of a wider range of dishes in a meal, or with round rice noodles known as khanom chin as a single dish. It can also be served with roti, an Indian style flatbread, similar to the roti canai in Malaysia.".
- Green_curry ingredient Coconut_milk.
- Green_curry ingredient Curry_paste.
- Green_curry ingredient Eggplant.
- Green_curry ingredient Fish_sauce.
- Green_curry ingredient Kaffir_lime.
- Green_curry ingredient Solanum_torvum.
- Green_curry ingredient Sugar.
- Green_curry ingredient Thai_basil.
- Green_curry origin Thailand.
- Green_curry thumbnail Thai_green_chicken_curry_and_roti.jpg?width=300.
- Green_curry wikiPageID "3257712".
- Green_curry wikiPageRevisionID "606405939".
- Green_curry caption "Green curry with chicken, served with roti".
- Green_curry country Thailand.
- Green_curry hasPhotoCollection Green_curry.
- Green_curry mainIngredient "Coconut milk, green curry paste, eggplants, pea aubergine, sugar, fish sauce, kaffir lime leaves, Thai basil".
- Green_curry name "Green curry".
- Green_curry type Curry.
- Green_curry subject Category:Thai_curries.
- Green_curry type Food.
- Green_curry type FunctionalSubstance.
- Green_curry comment "Green curry (Thai: แกงเขียวหวาน, RTGS: kaeng khiao wan, IPA: [kɛːŋ kʰjǎw wǎːn], literally sweet green curry) is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish, which comes from fresh Thai basil and green chillies. The "sweet" in the Thai name (wan means "sweet") refers to the particular color green itself and not to the taste of the curry.".
- Green_curry label "Curry verde".
- Green_curry label "Green curry".
- Green_curry label "Kaeng Khiao Wan".
- Green_curry label "グリーンカレー".
- Green_curry label "綠咖哩".
- Green_curry sameAs Kaeng_Khiao_Wan.
- Green_curry sameAs Curry_verde.
- Green_curry sameAs グリーンカレー.
- Green_curry sameAs 그린_커리.
- Green_curry sameAs m.091qsl.
- Green_curry sameAs Q629345.
- Green_curry sameAs Q629345.
- Green_curry wasDerivedFrom Green_curry?oldid=606405939.
- Green_curry depiction Thai_green_chicken_curry_and_roti.jpg.
- Green_curry isPrimaryTopicOf Green_curry.
- Green_curry name "Green curry".