Thai curry: Difference between revisions
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{{ | {{short description|Overview of Thai curry}} | ||
{{Use dmy dates|date=October 2023}} | |||
'''Thai curry''' refers to dishes in [[Thai cuisine]] that are made with various types of [[curry paste]], [[coconut milk]], and a variety of [[herbs]] and [[spices]]. Thai curries are known for their rich flavors | '''Thai curry''' refers to dishes in [[Thai cuisine]] that are made with various types of [[curry paste]], [[coconut milk]], and a variety of [[herbs]] and [[spices]]. Thai curries are known for their rich flavors and aromatic qualities, often incorporating ingredients such as [[lemongrass]], [[galangal]], and [[kaffir lime leaves]]. | ||
==Types of Thai Curry== | ==Types of Thai Curry== | ||
Thai curries are | Thai curries are typically categorized by the color of the curry paste used, which can be red, green, or yellow. Each type of curry has its own unique flavor profile and level of spiciness. | ||
===Red Curry=== | |||
[[File:Red_roast_duck_curry.jpg|thumb|right|Red roast duck curry]] | |||
Red curry, or ''kaeng phet'', is made with red curry paste, which includes dried red [[chili peppers]], [[garlic]], [[shallots]], [[lemongrass]], [[galangal]], and other spices. It is often cooked with [[coconut milk]] and can include a variety of meats, such as [[chicken]], [[beef]], or [[duck]]. | |||
===Green Curry=== | ===Green Curry=== | ||
[[File: | [[File:Green_curry_ingredients.jpg|thumb|left|Ingredients for green curry]] | ||
Green curry, or ''kaeng khiao wan'', is | Green curry, or ''kaeng khiao wan'', is known for its vibrant green color, which comes from fresh green [[chilies]]. The paste also includes [[coriander]], [[basil]], and [[kaffir lime leaves]]. It is typically milder than red curry and is often served with [[chicken]] or [[fish]]. | ||
===Yellow Curry=== | ===Yellow Curry=== | ||
Yellow curry, or ''kaeng kari'', is | Yellow curry, or ''kaeng kari'', is characterized by its bright yellow color, derived from [[turmeric]] and [[cumin]]. It is milder and sweeter than red or green curry and is often made with [[potatoes]] and [[chicken]]. | ||
== | ==Curry Paste== | ||
[[File:Curry_pastes_Thailand_(cropped).JPG|thumb|right|Various Thai curry pastes]] | |||
Curry paste is a crucial component of Thai curry, providing the base flavor for the dish. It is traditionally made by pounding fresh and dried ingredients together using a [[mortar and pestle]]. | |||
==Cooking Techniques== | |||
[[File:Curry_paste_fried_with_coco_cream.JPG|thumb|left|Curry paste fried with coconut cream]] | |||
Thai curries are typically cooked by frying the curry paste in [[coconut cream]] until the oil separates, then adding [[meat]] and [[vegetables]], and finally simmering with [[coconut milk]]. This method enhances the flavors and creates a rich, creamy texture. | |||
==Regional Variations== | |||
[[File:HAT_YAI_MARKET_2.jpg|thumb|right|Thai curry at a market in Hat Yai]] | |||
Thai curries can vary significantly by region. In the south, curries tend to be spicier and often include [[seafood]]. Northern curries, such as ''kaeng hang le'', are milder and may include [[pork]] and [[ginger]]. | |||
==Cultural Significance== | ==Cultural Significance== | ||
Thai curry is an integral part of | Thai curry is an integral part of Thai cuisine and culture, often served at family gatherings and celebrations. It reflects the diversity of flavors and ingredients available in Thailand. | ||
==Related Pages== | ==Related Pages== | ||
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* [[Curry]] | * [[Curry]] | ||
* [[Coconut milk]] | * [[Coconut milk]] | ||
* [[ | * [[Chili pepper]] | ||
[[Category:Thai cuisine]] | [[Category:Thai cuisine]] | ||
[[Category:Curry]] | [[Category:Curry]] | ||
Latest revision as of 14:18, 21 February 2025
Overview of Thai curry
Thai curry refers to dishes in Thai cuisine that are made with various types of curry paste, coconut milk, and a variety of herbs and spices. Thai curries are known for their rich flavors and aromatic qualities, often incorporating ingredients such as lemongrass, galangal, and kaffir lime leaves.
Types of Thai Curry[edit]
Thai curries are typically categorized by the color of the curry paste used, which can be red, green, or yellow. Each type of curry has its own unique flavor profile and level of spiciness.
Red Curry[edit]
Red curry, or kaeng phet, is made with red curry paste, which includes dried red chili peppers, garlic, shallots, lemongrass, galangal, and other spices. It is often cooked with coconut milk and can include a variety of meats, such as chicken, beef, or duck.
Green Curry[edit]
Green curry, or kaeng khiao wan, is known for its vibrant green color, which comes from fresh green chilies. The paste also includes coriander, basil, and kaffir lime leaves. It is typically milder than red curry and is often served with chicken or fish.
Yellow Curry[edit]
Yellow curry, or kaeng kari, is characterized by its bright yellow color, derived from turmeric and cumin. It is milder and sweeter than red or green curry and is often made with potatoes and chicken.
Curry Paste[edit]
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Curry paste is a crucial component of Thai curry, providing the base flavor for the dish. It is traditionally made by pounding fresh and dried ingredients together using a mortar and pestle.
Cooking Techniques[edit]
Thai curries are typically cooked by frying the curry paste in coconut cream until the oil separates, then adding meat and vegetables, and finally simmering with coconut milk. This method enhances the flavors and creates a rich, creamy texture.
Regional Variations[edit]
Thai curries can vary significantly by region. In the south, curries tend to be spicier and often include seafood. Northern curries, such as kaeng hang le, are milder and may include pork and ginger.
Cultural Significance[edit]
Thai curry is an integral part of Thai cuisine and culture, often served at family gatherings and celebrations. It reflects the diversity of flavors and ingredients available in Thailand.
