You’ll discover that Thai green curry‘s journey from the streets of southern Thailand to your Ninja Speedi represents more than just a modern adaptation of traditional cuisine. The aromatic blend of lemongrass, kaffir lime, and fresh chillies that defines this dish hasn’t changed much since its origins centuries ago, yet today’s method of preparation offers a distinctive twist. While street vendors still grind their curry paste by hand in stone mortars, your Speedi can achieve similarly authentic results in a fraction of the time. Let’s explore how this treasured recipe maintains its soul while embracing contemporary convenience.
Origins in Southern Thailand
You’ll find that Southern Thailand’s green curry has deep roots in ancient cooking methods, where families once ground fresh herbs and spices using traditional mortars and pestles passed down through generations.
The curry’s journey from local kitchens to bustling street food stalls helped shape its evolution, with vendors adding their own twists while maintaining the dish’s authentic character.
Southern Thai curry traditions have always emphasised using local spices like fresh turmeric root, bird’s eye chillies, and wild ginger – ingredients you’ll still find in authentic versions today.
Ancient Cooking Methods Used
Southern Thailand’s culinary heritage reveals that traditional green curry was prepared using stone mortars and pestles to pound fresh herbs and spices into a vibrant paste.
You’ll find that this ancient technique released essential oils and aromatics in a way that modern food processors can’t quite replicate. The stone tools weren’t just practical – they were passed down through generations, becoming smoother and more seasoned with each use.
In the past, you’d cook your curry over charcoal fires in clay pots, which added a subtle smokiness to the dish that’s hard to achieve with modern hobs.
The slow, gentle heat allowed the coconut milk to gradually thicken without breaking, while the porous clay pots helped distribute heat evenly. Local cooks would often let the curry simmer for hours, stirring occasionally with wooden spoons carved from local hardwoods.
They’d carefully regulate the fire’s temperature by adjusting the charcoal and adding fresh coconut husks when needed. It’s amazing to think that these time-tested methods produced such consistently delicious results without any modern conveniences we take for granted today.
Street Food History
Throughout the bustling streets of southern Thailand in the 1960s, green curry chicken emerged as a popular street food staple, marking its shift from home kitchens to mobile food carts.
You’d find vendors carefully balancing large pots of aromatic curry on their wooden carts, drawing customers with the irresistible scent of lemongrass, kaffir lime, and coconut milk.
Street vendors initially adapted this curry to meet the needs of busy workers who couldn’t return home for lunch. They’d serve it with rice in banana leaf packets, making it easy for customers to eat on the go.
You’ll notice that the street food version became slightly thicker than its traditional counterpart, as vendors needed it to stay put in small bowls and takeaway containers.
What’s particularly interesting is how these street vendors helped standardise the recipe.
While home cooks might’ve used whatever vegetables were on hand, street vendors created a more consistent version with bamboo shoots, aubergine, and Thai basil.
This standardisation helped establish green curry chicken as one of Thailand’s most recognisable dishes, both at home and abroad.
Local Curry Spice Traditions
Local spice merchants in Thailand’s southern provinces set the foundation for green curry’s distinctive flavour profile, carefully guarding their blend ratios that have been passed down through generations.
You’ll find that each region’s curry paste reflects local ingredients and family traditions, with some variations incorporating more galangal or fewer bird’s eye chillies depending on the area’s preferences.
In the south, you’re likely to encounter spicier versions of green curry paste, where fresh green chillies dominate the mix. The local custom involves pounding fresh lemongrass, kaffir lime leaves, and coriander root with shrimp paste that’s been carefully aged in ceramic pots.
You’ll notice that southern Thai families often add extra turmeric and black peppercorns to their curry pastes, a practice that dates back to the spice trade era.
What’s fascinating is how these regional differences have evolved while maintaining the curry’s core identity.
Whether you’re in Songkhla or Nakhon Si Thammarat, you’ll discover that each family’s curry paste recipe tells a story of local agriculture and time-honoured techniques that have shaped Thai cuisine.
omatic spices, and perfectly cooked vegetables creates a restaurant-quality experience right in your kitchen. It’s a delicious way to explore Thai cuisine while making the most of your appliance.
Thai Green Curry Chicken and Vegetables in Ninja Speedi
Description
This vibrant and aromatic Thai green curry combines tender chicken pieces in a rich coconut sauce with perfectly cooked vegetables. The Ninja Speedi's dual-cooking functionality allows the curry to simmer while the vegetables crisp up simultaneously.
The dish offers a perfect balance of spicy, sweet, and savoury flavours typical of Thai cuisine, while maintaining the vegetables' crispy texture through air frying rather than letting them become soggy in the curry sauce.
Ingredients
Instructions
Bottom Pot:
- Combine rice and water in the bottom pot.
- Heat oil and curry paste until fragrant.
- Add chicken pieces and stir to coat.
- Pour in coconut milk, fish sauce, and sugar.
- Add kaffir lime leaves.
- Close lid and select Speedi Meals function.
Crisping Tray:
- Toss vegetables with 1 tablespoon oil and salt.
- Arrange in a single layer on the crisping tray.
Cook at 170°C for 10-15 minutes or until the chicken is cooked through and the vegetables are crispy-tender. Stir basil into the curry just before serving.
Equipment
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Servings 4
- Amount Per Serving
- Calories 744.01kcal
- % Daily Value *
- Total Fat 49.61g77%
- Saturated Fat 24.44g123%
- Trans Fat 0.15g
- Cholesterol 123.97mg42%
- Sodium 1109.89mg47%
- Potassium 897.03mg26%
- Total Carbohydrate 49.27g17%
- Dietary Fiber 4.27g18%
- Sugars 7.24g
- Protein 29.03g59%
- Vitamin A 122.71 IU
- Vitamin C 81.43 mg
- Calcium 100.84 mg
- Iron 7.59 mg
- Vitamin D 0.12 IU
- Vitamin E 3.1 IU
- Vitamin K 70.97 mcg
- Thiamin 0.44 mg
- Riboflavin 0.34 mg
- Niacin 9.47 mg
- Vitamin B6 0.83 mg
- Folate 86.74 mcg
- Vitamin B12 0.82 mcg
- Phosphorus 404.19 mg
- Magnesium 126.41 mg
- Zinc 3.17 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips: For best results, cut vegetables into similar-sized pieces to guarantee even cooking. If the curry sauce becomes too thick, add a splash of water or coconut milk. The curry can be made milder by reducing the amount of curry paste or spicier by adding fresh chillies. Leftovers can be stored separately (curry and vegetables) and reheated, though the vegetables may lose their crispiness.
