It may be a little surprise to foreigner, especially westerner that normal Thai curry contains quite a few spices. Mostly they are peppercorn, coriander seed and cumin and of course chili. However, Thai curry contains quite a number of fresh herbs such as kaffir lime zest, lemon grass, galangal, coriander root, garlic,shallots. One of the famous Thai dishes is Green Curry. The green color comes from fresh green spur chilies and some cooks may even add chili leaf to enhance intense shade of green for the curry.This green curry can be boosted as a signature of Thai cuisine
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. Where as most curries used dried red chili as a main ingredient for red color pigment. Fresh green bird's eye chili and fresh green spur or finger chili are used for green curry. Volatile oils from the fresh herbs as well as the spices used in this green curry release their aroma while being saute in hot oil, The aroma of volatile oils from herbs and spices working in conjunction with the smell of shrimp paste contained in the green curry paste being saute in hot oil all at the same time can permeate whole kitchen or even whole house makes member of household even passerby mouth watering.
