Green curry has long been an important part of Thai kitchen and it still maintains its popularity until today. For its well-combined flavor that is not too spicy, Green curry is very popular among Thais and foreigners. It goes especially well with rice vermicelli or Roti. There is no surprise why all Thai restaurants include Green curry in their menu. A delicious Green curry dish has to possess salty, creamy and spicy taste with some mellow sweet flavor at the end.
Preparing Green curry that has a mellow flavor is not easy. This is because it contains coconut milk as the main ingredient and many other ingredients, such as garlic, onion, galangal, lemongrass, coriander root and birds eye chili, which have to be pounded together evenly to get a good curry paste.
These essential ingredients are all fresh. This makes it rather hard to control the quality of the taste. Also, storing these ingredients is quite a challenge because their shelf life and that of the coconut milk do not last long. Rosdee menu Green Curry can solve these problems. With all the instant ingredients including coconut milk within one sachet, maintaining the taste of every dish can be quite simple. All the worries about quality of the flavor will disappear. Rosdee menu Green Curry is easy to use, convenient to store and helps reduce some costs as well.
The key to make green curry more delicious than ever is to properly marinate the meat with Rosdee that is suitable for it before cooking with Rosdee menu Green Curry. This will give the meat a more intensive flavor. Also, add Thai eggplant only after the water is boiled. If it is added before that or is cut and left outside for a long time, it will look bruised and not very appetizing. Add the sweet basil at the end of the preparation right before serving to keep the aroma and the color. This is because, if heated for a while, the sweet basil will change color and the fresh aroma will disappear. These simple tips help get a very delicious green curry with mellow flavor and appetizing colors to serve with warm rice, rice vermicelli or soft Roti.
