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  2. Dish of the day: Green Curry
Dish of the day: Green Curry

Dish of the day: Green Curry

If there's a classic curry that we keep on coming back to, it's the green curry. It's spicy, punchy and makes a statement. A little of that bright green paste goes a long way but you don't have to be the biggest fan of the fierce to fall in love with this dreamy dish. It's got a kick for sure, but it's packing more than just heat.

Creamy, smooth and cooked up with a signature tang, green curry is often best served hot with little something on the side. At Na Thai, classic pork, beef or chicken takes centre stage, while at Thai on High they pile in prawn, salmon or mixed vegetables. And over at Thai Like Kitchen, duck, sole or ox tongue mix things up a little.

Fresh, fragrant and full of heat

With your choice of meat at its core – everything from fish balls to pork – a green curry dish is relatively simple. The staple green sauce is rustled up from the combination of coconut milk, green curry paste, palm sugar and fish sauce, met with the fragrant flavours of green chillies, garlic, lemongrass, coriander and shallots.

A proper green sauce should be fiery yet smooth, not to mention   its vibrant trademark colour that stands out every single time. Although the curry paste gives this dish its signature kick, it's the coconut milk that brings everything together in perfect harmony.  

Don't let the name fool you, this one's not so sweet

A classic Thai green curry can be a little deceptive. It gets its name from the traditional Thai name kaeng khiao wan, AKA 'sweet green curry'. With its creamy mild look, those unaware may be in for a little surprise if they're expecting something sweet and silky.

For almost 100 years, this Thai wonder has been serving the nation – both at home and overseas. We don't really know who first thought up this green delight, but it's believed to have popped up sometime between 1908 and 1926. Since that time, it's been firmly rooted in Southeast Asian cuisine, and now you can find it just about anywhere.

Packed with peppers and perfect to pile on sides

Dinner @ Thai on High HK, Gaenf kiew wan w/ gai chicken, red chili, basil, onions & green curry paste

A post shared by Domo ❤️ Food (@domofood) on

This light pepper-packed curry is best served up with rice. However, it doesn't have to be a dish eaten alone. Teamed up with typical Thai rice noodles and flavoured fried bites, it can add a level of depth to a tasty Thai feast.

Next, it's time to choose your protein. While you'll find fish or chicken Na Thai, places like Thai Like Kitchen give you the perfect chance to get creative. For a twist on the traditional, beef brisket, tender lamb or even a hearty helping of mixed vegetables gives an edge to the much-loved classic. If that's not doing it for you, you can always sub in ox tongue or roasted duck too. Over at Thai on High, they pack in prawn or salmon.  You can always add a fried egg for an extra protein boost too!

Take on a punchy green curry at home and let Deliveroo bring it to you.

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