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Dishes in Thai cuisine made with curry paste

Thai curry

A bowl of kaeng phet pet yang , roast duck in red curry
Type	Back-scratch
Place of origin	Thailand
Chief ingredients	Curry paste, coconut milk or water, meat, seafood, vegetables or fruit, herbs
Cookbook: Thai curry Media: Thai back-scratch

Thai back-scratch or kaeng (Thai: แกง, pronounced [kɛ̄ːŋ]) is a dish in Thai cuisine 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.^[1]

Definition [edit]

Some of the fresh ingredients for reddish curry paste

The first Thai dictionary from 1873 CE (2416 in the Thai Buddhist calendar) defines kaeng every bit a watery dish to be eaten with rice and utilizing shrimp paste, onions or shallots, chillies, and garlic as essential ingredients.^[two] Coconut milk is not included in this definition and many Thai curries, such equally kaeng som and kaeng pa , do not feature it. Curries in Lanna (northern Thai) cuisine, with only a few exceptions, exercise non use coconut milk due to coconut palms not growing well, if at all, in the climate of the Thai highlands. The spiciness of Thai curries depends on the amount and kind of chilli used in the making of the paste. Fifty-fifty within one blazon of curry the spiciness tin differ widely.

The word "curry" figures in the Thai language every bit "kari" (Thai: กะหรี่), and refers to dishes using either an Indian-style curry powder, known equally phong kari in Thailand, or to the dish called kaeng kari, an Indian-influenced curry that is fabricated with spices that are mutual to Indian dishes only less frequently used in these proportions in Thai cuisine. Kung phat phong kari (prawns fried with egg and curry powder) is an example of a dish using the Indian manner back-scratch pulverisation.^[three]

Although "kaeng" is also defined as being of "watery" substance, the thickness of the sauce can vary considerably from broth-like to that of a thick stew, and it tin can even exist a completely dry dish. Representatives of dry out curries, dishes which are (stir-)fried with a curry paste, are phat phrik khing and khua kling .^{[4] [five]} Kaeng som and keang pa are representatives of the more broth-like curries. Matsaman and kaeng khua ^[half-dozen] resemble stews. Ho mok pla (a steamed fish curry), kaeng kradang ^[7] (back-scratch aspic from northern Thailand) and noodle dishes such as khanom chin nam ngiao ^[8] are also seen equally Thai curry dishes as they all use curry pastes in their preparation.

The dish called kaeng chuet is an exception to the rule that a kaeng should contain chillies, garlic, onions and shrimp paste. Information technology is a articulate Chinese style meat and/or vegetable goop with mixed vegetables and frequently also minced pork, tofu and glass noodles. The proper name translates as "bland curry" simply information technology is seen as being a tom, a soup, and it is therefore also ofttimes called tom chuet.^[2]

Curries are eaten in combination with rice, the long-grained jasmine rice in central and southern Thailand and sticky rice in northern and northeastern Thailand, and with noodles such as khanom chin (fermented rice noodles). Certain curries can also exist eaten with roti, the Thai version of the Indian-style fried flat bread from Malaysia called roti canai .

Khao kaeng or khao rat kaeng , meaning "back-scratch-on-rice", is a traditional type of fast food eating place in Thailand which specialises in ready-made curries, and oftentimes several other dishes as well, served with rice. Their popularity in Bangkok as a place for a quick lunchtime repast is in pass up.^[9]

Typical ingredients [edit]

Ingredients for greenish curry

Different types of Thai curry pastes for sale at a market in Chapeau Yai, in southern Thailand

Back-scratch paste [edit]

Thai curries are ever made with a curry paste. Common ingredients used in many Thai curry pastes are:

• Shrimp paste
• Chillies; depending on the back-scratch these can be dried or fresh, red or dark-green
• Onions or shallots
• Garlic
• Lemongrass
• Galangal
• Coriander (cilantro) root

Depending on the type of curry, additional ingredients for the paste can include spices such as turmeric, pepper, coriander seeds, cardamom pods, and cumin, or other ingredients such every bit boiled fermented fish,^[10] and fingerroot. Ingredients are traditionally footing together with a mortar and pestle, though increasingly with an electric food processor. With many curries, the paste is showtime stir-fried in cooking oil earlier other components are added in to the dish. This allows sure flavours in the spices and other ingredients in the paste to develop that cannot be released at the lower temperature of boiling h2o.^[11]

Both khrueang kaeng (lit. 'kaeng ingredients') and nam phrik kaeng (lit. 'kaeng chilli paste') are used to describe "curry paste" in Thailand. The latter is sometimes even shortened to only phrik kaeng (lit. 'kaeng chilli').

Thai curry pastes can exist made at dwelling from the bare ingredients, bought freshly made at markets in Thailand, or they can be had packaged at shops and supermarkets.^[12]

Main ingredients [edit]

Most Thai curries are made with meat, fish or shellfish as their main ingredient. Vegetables and fruit, but also certain tree leaves such as from the Acacia pennata (cha-om) and the Ficus virens (phak lueat), and flowers such every bit those of the Sesbania grandiflora (dok khae)^[13] and banana (hua pli),^[14] can exist added. Curries that incorporate mainly vegetables are, for example, kaeng liang (mixed vegetables)^[15] and kaeng nomai (bamboo shoots).^[16] Ingredients were dictated by regional and seasonal availability: both pork and chicken (maybe starting time domesticated from wild jungle fowl in what is at present Thailand)^[17] are easily bachelor, and and then are many varieties of fish, and shellfish, both fresh water species from the many rivers, lakes and rice paddies, besides as table salt water species from the Andaman Bounding main and the Gulf of Thailand. Other traditional ingredients in Thai curries include frogs, snakes, snails, wild birds and game such as Sambar deer and wild boar.^[eighteen] Commonly used vegetables in curries are Thai eggplant (makhuea pro), yardlong beans (thua fak yao), and dissimilar types of squash and pumpkins (fak).

Additional ingredients [edit]

Fresh kaffir lime leaves (bai makrut), fingerroot (krachai), or fresh herbs such equally Thai basil (horapa) are often added to Thai curries. Kaffir lime leaves and krachai are often cooked along with the other ingredients but fresh herbs such as Thai basil are near e'er added at the last moment to preserve the full taste and serve as a contrasting note to the flavours of a curry. Fish sauce is not only used when cooking the back-scratch as a flavouring and for its salty taste, simply it is usually as well available at the table as a condiment, mixed together with sliced green bird's-eye chillies for those that adopt their curries more salty and spicy.^[19] Sugar (traditionally palm sugar) is used with curries that need to exist sweetened. Besides lime juice, tamarind juice can also see use in sour curries every bit the souring agent such every bit in kaeng som. To achieve the most fragrance from the ingredients in a curry paste, the curry paste is often start fried together with vegetable oil or coconut oil that has separated from the kokosnoot foam, before adding in the other ingredients.

Pop Thai curries [edit]

• Kaeng kari (lit. '"curry" curry', it is known as "yellow curry" in the West)
• Kaeng khae , a back-scratch of northern Thai cuisine
• Kaeng khiao wan (lit. 'green sweet curry', it is known as "light-green curry" in the West)
• Kaeng pa (lit. 'jungle back-scratch', in addition to the curry paste, it uses whatever is available in nature)
• Kaeng phet (lit. 'spicy curry', it is known as "cerise curry" in the West)
• Kaeng som (lit. 'orange curry', every region has its own variety)
• Kaeng matsaman (lit. 'Muslim curry'; the name matsaman is supposedly derived from "mosalman", an archaic word for "Muslim")^{[20] [21]}
• Kaeng Ranjuan (a leftover food with spicy, sour, sweet, and salty beef curry seasoned with no more than fermented shrimp paste chili sauce.)
• Khao soi (a Burmese-influenced curry noodle soup from northern Thailand)
• Phanaeng (the name perchance refers to the Malaysian island state of Penang; this is a creamy and generally mild curry)
• Phat phrik khing (lit. 'stir-fried chilli ginger', this Thai curry actually does not incorporate ginger)

Gallery [edit]

• 

  Kaeng phak lueat, a northern Thai curry with ficus leaves

• 

  Ho mok pla, steamed fish back-scratch

• 

  Khua kling, an extremely spicy, dry out fried curry from southern Thailand

• 

  Kaeng kradang, a pork curry aspic

• 

  Kaeng chuet, the curry that isn't curry, simply actually a soup.

• 

  A seafood curry in the Us inspired by the flavors of Thai cuisine

Run into also [edit]

• Curries in List of Thai dishes
• Kroeung

Sources and references [edit]

1. ^ "Thai curries rich in flavor".
2. ^ ^{a b} "Thai cooking, food thai, Thai menu, pad thai recipe".
3. ^ "Stir Fried Prawns with Curry Pulverisation and Eggs Recipe". Thaifoodmaster.
4. ^ Marking Wiens. "Food Photo: Flavour Packed Thai Dry Curry (Kua Kling)". Thai Street Food, Restaurants, and Recipes - Eating Thai Food.
5. ^ "Spaces and Spices". 24 November 2011.
6. ^ "Bangkok Mail : The world windows to Thailand".
7. ^ "Kaeng kradang (jelly pork curry) - Lanna Food - Northern Thai Data Center, Chiang Mai University Library".
8. ^ "Lanna Food - Northern Thai Information Center, Chiang Mai University Library".
9. ^ "MCDANG: Hungry for Thai noodles". Archived from the original on 2013-06-18.
10. ^ "Kaeng marum - Lanna Food - Northern Thai Data Center, Chiang Mai University Library".
11. ^ "BBC - Food - Recipes : Thai monkfish and okra curry". Archived from the original on 2011-12-12.
12. ^ "Piece of cake Thai Green Curry, an Interview with Kasma Loha-unchit".
13. ^ Sukphisit, Suthon (15 January 2012). "Dishes the march of time passed by". Bangkok Post.
14. ^ "Kaeng pli (assistant flower) - Lanna Nutrient - Northern Thai Information Center, Chiang Mai Academy Library".
15. ^ Leela (16 Baronial 2011). "Thai Spicy Mixed Vegetable Soup - Kaeng Liang (แกงเลียง) - SheSimmers".
16. ^ "Kaeng nomai (bamboo shoots) - Lanna Nutrient - Northern Thai Information Center, Chiang Mai University Library".
17. ^ Fumihito, A; Miyake, T; Sumi, S; Takada, M; Ohno, S; Kondo, N (Dec twenty, 1994), "One subspecies of the scarlet junglefowl (Gallus gallus gallus) suffices as the matriarchic ancestor of all domestic breeds", PNAS, 91 (26): 12505–12509, Bibcode:1994PNAS...9112505F, doi:x.1073/pnas.91.26.12505, PMC45467, PMID 7809067
18. ^ "Thai Jungle Curry Paste". Retrieved 1 July 2017.
19. ^ "Nam Pla Prik น้ำปลาพริก - The Ubiquitous Thai Table Sauce". sixteen February 2010.
20. ^ "Archived copy". Archived from the original on 2012-05-11. Retrieved 2012-05-14 . {{cite spider web}}: CS1 maint: archived re-create as title (link)
21. ^ "Worldplatter". Archived from the original on 2013-02-09.

Further reading [edit]

• Vatcharin Bhumichitr: The Large Volume of Thai Curries

External links [edit]

Media related to Back-scratch dishes of Thailand at Wikimedia Commons

• Templeofthai.com: About Thai curry
• highheelgourmet.com: Thai curry paste and ingredients that don't belong in them

weaveracloned.blogspot.com

Source: https://en.wikipedia.org/wiki/Thai_curry

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