Product Developer's Sharing Vol.6 Green Curry that Reveals Local Flavour

Curry in each country or region has its own uniqueness. To produce an authentic curry, it is important to visit the origin of curry, learn the taste of local curry and visit local markets where curry ingredients are supplied, and come across inspirations which help making curry that reveals traditional taste.

Since its first launch in 2002, "Green Curry" has been one of the representable items of MUJI Curry Series. After 5 times of recipe renewal, the new Green Curry has been released in 2020.

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For the renewal, we visited various restaurants and stalls in Thailand and tried different kinds of green curry. Although in Japan there has been an impression that green curry is very spicy, green curry in Thailand is actually called "kaeng khiao wan", which means sweet curry in green colour. Green curry does not need to be fiery hot everywhere, but it is unchanged that green curry around the world has the same attractive taste composed of refreshing spiciness of green chilies, smooth flavour of coconut milk and zesty fragrance of herbs.

We have also observed that Thai people tend to add "krachai", a local species of ginger in Thailand, when cooking curry. Krachai is not as pungent as ordinary ginger, but contains a mild bitterness and unique aroma similar to Japanese ginger. In local recipes, it is often used for deodourisation of meat and seasoning of soup.

The renewed MUJI Green Curry uses lemongrass, sweet basil and kaffir lime leaves to enrich the curry with the herbs' fragrance, while krachai are also added to bring a invigorating flavour.

On the other hand, we have changed the coconut milk into one with more fresh and richer flavour, and increased the amount of coconut milk to raise the mellowness of curry. We have also added bamboo shoot, especially the shredded soft tips, to enrich the curry's mouth feel.

Green Curry
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