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  SAUCE MAGAZINE
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Dec 19, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Short List: Thai Green Curry

March 24th 10:03am, 2013



With the laundry list of ingredients and imprecise quantities that go into green curry, it’s easy to see how Thai cooking is often considered art, not science. But while curry might be a forgiving recipe, consider me the princess and the pea. To distill curries’ true virtues, I kept two controls for my venture: a medium heat level and shrimp as my star. Yet not even these constants were free from criticism, with cocktail-sized crustaceans and pathetically weak or ulcer-inducing heat landing otherwise suitable suitors firmly on the “no” list. A faultless curry, not so thin as broth but not so creamy as buttermilk, must master the delicate balance of savory and sweet. There should also be an abundance and variety of good vegetables, but not too many – this isn’t a stir-fry – and not too few – a fork should still be required. And the color? Lima bean green. Here now, the swans.

— photo by Carmen Troesser

By Julie Cohen

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