Green Curry

What sets Green Curry apart is the handling of Thai basil. In lesser versions this is treated as a background note. Here it's central and the fragrant and herbaceous result shows it. I've started buying it to cook with at home after this experience. fresh herbs and aromatics are added at the last m…

I grew up eating Green Curry and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the deeply aromatic was right, kaffir lime leaves was handled the way it should be. fresh herbs and aromatics are added at the last moment to preserve fragrance. G…

I first ate Green Curry on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the balanced between sweet, sour, salty, and spicy quality I remembered. kaffir lime leaves was handled correctly — something most restaurants here get sligh…

Having eaten Green Curry at several restaurants over the past year, I can say this version is the best. The bright and lively quality is more pronounced here than anywhere else I've tried. galangal is handled with real knowledge — you can taste the difference. This is proper a beachside seafood spo…

I went in with low expectations — I'd had mediocre versions before. What I found was Green Curry made with real commitment to galangal and technique. The deeply aromatic result was more complex and satisfying than anything I'd had before. Thai cooking philosophy balances four key flavour profiles i…

I've now had Green Curry prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises galangal in the way Thai cooking philosophy balances four key flavour profiles in every dish. The balanced between sweet, sour, salty, and spicy character is more …

Green Curry at this place was fine. The balanced between sweet, sour, salty, and spicy flavour was there but not distinguished. palm sugar was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Thai cooking philos…

I had never tried Green Curry before this visit and I wasn't sure what to expect. The balanced between sweet, sour, salty, and spicy taste hit immediately and made sense of the dish in a way descriptions never quite do. Thai basil is an ingredient I'd not encountered used quite like this before. Th…

I spent three months trying every version of Green Curry I could find locally. The variation in quality is extraordinary. The best version handled palm sugar with genuine knowledge and the bright and lively result was noticeably superior. Thai cooking philosophy balances four key flavour profiles i…

I took a cooking class specifically to learn how to make Green Curry correctly. The instructor explained why fish sauce is used the way it is — something I'd never understood from just eating it. The fragrant and herbaceous result when you make it yourself is different. Thai cooking philosophy bala…