Your green curry is likely brown due to the oxidation of ingredients during the cooking process. While the curry paste starts out green, the final color can shift.
Here's a breakdown of possible reasons:
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Oxidation of Basil: Green curry often includes basil leaves for flavor and color. During cooking, the basil leaves oxidize, which causes them to lose their vibrant green hue and contribute to a more brownish-green color in the curry. This is perfectly normal and doesn't indicate a problem with the curry.
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Other Ingredients: Some ingredients added during cooking, such as certain vegetables or proteins that brown as they cook, can influence the overall color of the curry.
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Curry Paste Color Variation: Even the green curry paste itself can vary in color depending on the ingredients and preparation methods used. Some pastes are naturally more of a khaki green than a vivid bright green.
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Cooking Time: Longer cooking times can also contribute to browning, as ingredients break down and their colors change.
In summary, a brownish-green hue in your green curry is usually due to the natural oxidation of ingredients, particularly basil, during cooking. It is often not a sign that anything is wrong with your curry, and a more khaki-green color is even considered traditional.
