Green curry paste

Green curry paste is a concentrated blend of spices and fresh herbs widely used in Thai cuisine to impart an intense, spicy, and aromatic flavor to various dishes. This paste is primarily made with green chilies, lemongrass, kaffir lime leaves, ginger, garlic, shallots, cilantro, and spices such as cumin and Thai basil. Its vibrant color and characteristic flavor make it an essential ingredient for preparing curries, soups, and stews.

The origin of green curry paste is found in Thailand, where it is one of the most popular curry varieties, along with red and yellow curry pastes. Traditionally, curry pastes are made by hand, grinding fresh and dry ingredients in a mortar, which helps release their aromas and flavors.

Regarding its properties, green curry paste is rich in antioxidants and anti-inflammatory compounds due to its natural ingredients like ginger, lemongrass, and cilantro. Additionally, it provides a spicy and fresh touch that can stimulate metabolism and aid digestion. Its moderate use adds flavor and complexity to dishes without the need for additional fats or sugars.

Substitutes and synonyms in different Spanish-speaking countries may vary, but it is generally known simply as green curry paste. In some places, it is also called green curry mix or simply green curry when referring to the paste. However, it is important not to confuse it with curry powder or other types of curry paste (red or yellow), as each has a distinct flavor profile.