Of all the attractions in Thailand, food is an essential part. Sour and spicy Tom Yum Goong soup, waxy-sweet mango glutinous rice cake, pineapple fried rice with distinct grain… It can be said that each of these sensational dishes represents the rich and diverse food culture of Thailand.
Among all these delicacies, one can be said to be worthy of the representative of Thai cuisine — curry. Spicy, salty and sweet, it has a unique taste, is a great partner for many ingredients, and is the ceiling of Thai cuisine for millions of food lovers. So, how many years did it take for such a delicious curry to become one of the most popular Thai food today? Today, this issue we will gaze at Thai curry “this life lives”.
About the curry
Curry is made from a variety of spices and sauces, see more at Indian food, Thai food and Japanese food, are commonly used with food and rice to eat.
Indian curries are spicy and rich. They are made with spices such as cloves, cumin seeds, coriander seeds, wasabi seeds, yellow ginger powder and chillies, and they do not use seasonings such as coconut milk to soften the taste. So technically, Thai curry and Indian curry are just different foods with the same name.
Thai curry
Thai curry originated in Thai court cuisine and has its own name in Thai. But as a country in the buffer zone of British and French colonies, Thailand’s culture was influenced by Europe, including its food culture. Because is similar, raw material also have some overlap, so this kind of food in Thailand have also been referred to “curry”.
Curry flavor
Unlike Indian curry, which is spicy, and Japanese curry, which is mild, Thai curry has developed a different flavor path. It with a fresh taste salty sweet this a few big characteristics, to adapt to the crowd is quite widespread, and is more suitable for our Chinese tastes.
In addition to basic ingredients such as turmeric and cumin, spices such as tamarind, citronella, fish sauce and bay leaves are added to Thai curry. The coconut milk and palm sugar are a masterstroke, reducing the original heat and elevating the flavor, giving the curry a fresh, smooth and sweet taste.
Presumably following the rich curries of the world stage, the ranks of Thai curries are quite large. Red, yellow, green curry, curry, curry and the degree of the strong jungle, curry to curry, and so on, are diverse part of Thai curry.
Yellow curry
Thailand’s yellow curry is probably the most popular curry in our country. With a generous amount of turmeric powder, it has a soft flavor and is worthy of the title of bibimbap. Yellow curry is often served with shrimp, crab, and other seafood because of its strong odor suppression.
Red curry
The status of red curry as a local favorite in Thailand is truly extraordinary. As the name suggests, a red curry is a curry with dried red chilies. The spicy flavor of this red curry is greatly enhanced by the presence of chilies. Red curry beef, red curry chicken dishes, and so on is also a trip to Thailand food not to be missed.
Green curry
The green curry is joined the fresh green pepper in the raw material. Green in color and refreshing in taste, it is a relatively special branch of the Thai curry faction. Use it to match longley fish taste low-key ingredients such as itself, is a very good choice.
Panen curry
Palmer can pass curry from Laos, reportedly, curry. Compared with ordinary red curry, green curry, etc., Parone curry is dry and heavy curry. Curry also joined the richness of peanut, to taste the richness of ascension again, is unforgettable.
Said that several Thai curry, do you have a new understanding for this kind of food? Spicy or salty, you more want to try again?
