The name "green" curry derives from the color of the dish, which comes from green chilies. Thai curry based on coconut milk and fresh green chilies, the paste is fried in split coconut cream until the oil is expressed to release the aromas in the paste. Once the curry paste is cooked, more coconut milk and the remaining ingredients are added along with a pinch of palm sugar and fish sauce. Finally, as garnishes, Thai basil, fresh kaffir lime leaves. 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. A thicker version of green curry made with, for instance, simmered beef, can also be served with roti, an Indian style flatbread that is similar to the roti canai in Malaysia

INGREDIENTS FOR GREEN CURRY PASTE
green chili - Thai basil - shallot - coriander stalk - garlic - ginger - lime skin - lemongrass - coriander seed - cumin seed - salt

INGREDIENTS FOR GREEN CURRY
chicken - Thai/green eggplant - red paprika - bamboo shoots - Thai basil - kaffir lime leaves - green curry paste - coconut milk - Nampula (fish sauce) - salt - white pepper powder - vegetable oil - palm sugar