Before moving to Thailand, I considered myself a curry lover, and still do. I grew up eating Panang curry at home and love every variation of this Indian delicacy. Back home I head to Mt. Everest in Evanston with my family to indulge in Indian food. Even though I smell like an Indian restaurant for days it is worth it every time.
It is undeniable that Kaeng khiao wan (literally translated to sweet green curry) is a staple at every Thai restaurant and green curry paste is as prevalent in the market as fresh coconuts. The first time I tried green curry I was surprised by the sweetness of the sauce. Something was not right. How could I not like a dish made with Keffir lime leaves, coconut milk and Thai basil?
The only conclusion I made is that I am not a fan of Thai eggplant and pea aubergine (I will admit, I was not familiar with this vegetable the first time I tried it). Both vegetables are slightly bitter and when cooked keep their coarse, crunchy texture. I guess I am used to eggplant that melts in your mouth.
Even though I don’t love green curry, the entire country of Thailand swears by it. So, if you have a fantastic recipe for green curry, send it my way, I will always give something another try. Or better yet, next time you’re out for Thai, order the green curry and make your own conclusions about this famous Thai dish!