What are the main components of a traditional Thai green curry?

The main components of a traditional Thai green curry are as follows:

1. Green Curry Paste: The base of the dish is the green curry paste, which is made by grinding together green chilies, lemongrass, galangal, garlic, shallots, coriander roots, kaffir lime zest, and various spices such as cumin and coriander seeds.

2. Coconut Milk: Coconut milk is a key ingredient in Thai green curry, providing a creamy and rich texture to the dish. It is added to the curry paste to create the flavorful sauce.

3. Meat or Vegetables: Thai green curry can be made with various proteins such as chicken, beef, pork, or seafood like shrimp or fish. Additionally, it can also be made with a variety of vegetables like eggplant, bamboo shoots, bell peppers, and green beans.

4. Thai Basil: Thai basil leaves are commonly added to the curry to enhance the aroma and add a fresh and slightly sweet flavor.

5. Fish Sauce: Fish sauce is a staple in Thai cuisine and is used to add a savory and umami taste to the curry. It is typically added to balance the flavors of the dish.

6. Palm Sugar: Palm sugar is used to add a touch of sweetness to the curry, balancing out the spiciness and acidity of the other ingredients.

7. Kaffir Lime Leaves: Kaffir lime leaves are added to the curry to impart a citrusy and aromatic flavor. They are usually torn or thinly sliced before being added to the dish.

8. Thai Green Chilies: Thai green chilies are a key ingredient in the curry paste and can also be added to the dish for an extra kick of spiciness, depending on personal preference.

These are the main components that make up a traditional Thai green curry, resulting in a harmonious blend of flavors that is both spicy, creamy, and aromatic.