Green curry is the one people order without reading the menu, and this is the version worth reading about: medium heat, coconut milk doing the calming, Thai basil doing the rest.
- Green curry paste, the heat behind the colour.
- Coconut milk, simmered slow until it turns silky.
- Chicken, cooked through in the sauce, not beside it.
- Bamboo shoots and eggplant, both with a little bite left.
- Thai basil, stirred in at the end.
It is a Central Thai gaeng, the kind that should taste bright and creamy at once, with the spice sitting at a medium that you notice and do not regret. The paste goes in first, the coconut milk follows, and the vegetables go in late so they keep their shape. Order it with rice. Contains: fish.
