Thai Curry

4/25/2011

 
Thai Curry
                    Thai Curry is one of the most popular dishes in Thailand. A wide variety of vegetables and meats are used to make a curry. The popular ingredients are fresh and dried herbs, coconut milk, meats, and fruits being blended to create a delicate taste in all flavors. A smell of coconut in a soupy dish is the highlight of the Thai Curry. And the curry dining will not be completed if we lack of this most unmissable thing – steamed jasmine rice, the best couple of curries. There are tons of different types of curries in Thailand, depending on ingredients, recipes, and regions. Here are some popular types of curries available in the market all over the country.
                    Massaman Curry (Thai Muslim Curry) The curry is rich in dried spices of beef or chicken meats seasoning mellowed chilies, coconut milk, onions, potatoes, and peanuts. Sending a smell of the south coast of Thailand straight to the mouth.

                    Green Curry (Gaeng Keow Wahn) A milder curry of Thai cuisine derives its name from the green color of the dish, which means “Sweet Green Curry.” The dish consists of coconut milk, green curry paste, aubergine, pea aubergine, sugar, fish sauce, kaffir lime leaves, and Thai basil leaves. The curry can be seasoned with all kind of meats; beef, pork, chicken, and fish ball.
                    Panang Curry (Gaeng Panang) The curry consists of dried chili peppers, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic, and salt, and sometimes also shallots, peanuts, and shrimp paste. The special flavor of this curry can make you have a rich, sweet, and creamy of Thai herbals, seasoning with beef meats.
                    I highly recommended that all Thai curries should be eaten while it is hot for a good taste. Plus, the steamed rice can help create a spicy smell of the curry, which make a mild taste in your mouth. Yummy!
 



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