Thai curry

Thai curry refers to dishes in Thai cuisine that are made with various types of curry paste; the term can also refer to the pastes themselves. A Thai curry dish is made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in Indian cuisine in their use of ingredients such as herbs and aromatic leaves over a mix of spices.

Etymology

The term "curry" in Thai cuisine would more accurately be translated as "soup" or "sauce" that is made with spices and herbs for flavoring, rather than "curry". The term "curry" is actually an English-language usage, borrowed from Indian cuisine.

Types of Thai curry

There are several types of Thai curry, including:

• Green curry: Called kaeng khiao wan in Thai, literally sweet green curry, this curry is made with green curry paste, coconut milk, sugar, fish sauce, and a protein like chicken or fish. It's typically milder and sweeter than other Thai curries.

• Red curry: Known as kaeng phet in Thai, which means spicy curry, this is a popular curry made with dried red chilies, garlic, lemongrass, shrimp paste, and other spices. It's typically hotter than green curry.

• Yellow curry: Known as kaeng kari in Thai, this curry is made with yellow curry paste, which includes turmeric, cumin, and coriander. It's milder and often sweeter than other Thai curries.

• Massaman curry: This curry is a Thai Muslim dish that's influenced by Indian and Malay cooking. It's made with massaman curry paste, coconut milk, a sweetening agent, and a meat like beef or chicken.

• Panang curry: Also known as penang or phanaeng curry, this curry is sweeter and less spicy than red curry. It's made with panang curry paste, coconut milk, fish sauce, and a meat like beef or chicken.

See also

• Thai cuisine
• Curry
• Curry paste
• Coconut milk

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