Thai Curry

Tue, Sep 25th 2007, 00:00

In the south of Thailand, curries are popular ... and they are hot and spicy!


The Thai version of a fast food restaurant is the Kao Gaeng or curry and rice shops. Gaeng means spiced soup or curry. There are basically two types of curry: water based and coconut milk based.

Popular southern Thailand water based curries include gaeng liang (yellow sour curry) made from fish, green squash, pineapple, green beans and green papaya. Fresh turmeric makes the dish its distinctive yellow. Gaeng tai pla is a fiery curry of fish viscera, green beans, pickled bamboo shoots and potato.

There are many coconut based curries, and it is these dishes that have become popular at Thai restaurants around the world. The most common taste must be Thai Red Curry and Thai Green Curry.

Thai Red curry paste includes dried red chilli, garlic, lemon grass, turmeric and shrimp paste (ka pee). Thai Green curry is one of the spicier variations, typically made with green chilli mixing ingredients like shallots and galangal with garlic, turmeric and shrimp paste. Yellow curry is distinct for its dry roasted coriander and cumin seeds and use of curry powder.

 

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