There are many kinds of curries and sauces that go with various dishes. Some are made fresh and some are preserved or pickled. Once made, most of them can be stored for quite a long time. Most Thai families make their own curries and sauces because they can be sure to get the flavor and spiciness the way they like it, all Thai curries are mixed with coconut milk to enhance the flavor.
The following is a list of some of the most common ingredients of theThai curries and sauces and their uses. I have also included some recipes of other curries and sauces that I have tried and some that I have gotten from other places. All are unique and I believe they are the heart of Thai food and Thai people.
ENJOY!
Green Curry Paste Kaeng Kiao Wan. My favorite
This is a paste for a green curry, and the 'wan' indicates that it should be slightly sweet as well as hot.
Ingredients:
1 cup of prik ki nu (green birdseye chilis)
5 tablespoons lemon grass, finely sliced
10 tablespoons of shallots (purple onions), chopped
10 tablespoons of garlic, minced
5 tablespoons of galangal (kha) grated
5 tablespoons of coriander/cilantro root, chopped
2 tablespoons of coriander seed
1 tablespoon of cumin seed
1 tablespoon of freshly ground black pepper
2 tablespoons of shredded bai makroot (lime leaves)
4 tablespoons of kapi (fermented shrimp paste)
1 tablespoon of palm sugar
Thai Masaman Curry Paste
Ingredients
3 ea Dried chilies
3 tb Chopped shallots
2 tb Chopped garlic
1 t Chopped galangal
1 1/4 tb Chopped lemon grass
2 ea Cloves
1 tb Coriander seeds
1 t Cumin seeds
5 ea Peppercorns
1 t Shrimp paste
1 t Salt
Thai Red Curry Paste By Pojanee Vatanapan
Ingredients
6 ea Dried red chilies
1 ea Fresh lemon grass OR
1 ts Dried lemon grass
5 ea Garlic cloves, peeled
3 md Shallots, peeled
1 ts Kaffir lime zest OR Lemon zest
1 ts Galanga, fresh or dried*
Thai Yellow Curry Paste
Ingredients
1 ts Cumin seeds
1 ts Coriander seeds
8 Dried chilies
1/2 ts Ground cinnamon
1 ts Salt
1/2 ts Ground cloves
1 tb Chopped lemon grass
2 tb Chopped shallots
1 tb Chopped garlic
1 tb Yellow curry powder
Hanglay Curry Paste
Description
This is a Northern Thai/Burmese style of curry paste
Ingredients
3 tablespoons of very thinly sliced lemon grass
3 tablespoons of palm sugar
1 tablespoon thick soy sauce
2 tablespoons of garlic, minced
2 tablespoons dried red Thai chile peppers, crumbled
2 tablespoons of shallots (small red or purple onions), thinly sliced
1 tablespoon ginger, grated
1 tablespoon shrimp paste
1 tablespoon coriander seed
1 tablespoon cumin seed
pinch turmeric powder
quarter cup fish sauce
1 tablespoon tamarind concentrate mixed with 3 tablespoons water
Hay varios tipos de curry que se combinan con una larga variedad platillos. Algunos están confeccionados frescos y algunos se conservan en escabeche. Una vez elaborados, la mayoría de ellos pueden ser almacenados por mucho tiempo. La mayoría de las familias tailandesas hacer su propio curry y salsas de curry ya que de esta forma pueden estar seguros de obtener el sabor picante y la textura que mas les gusta, todos los Currys Tailandeses se mezclan con leche de coco para mejorar el sabor.
La anterior es una lista de ingredientes de algunos de los Curries tailandeses más comunes. También he incluido algunos ingredientes de curry y otras salsas que he saboreado en diferentes lugares Todas son únicas y creo que son el corazón de la comida tailandesa y el pueblo tailandés. El curry verde , mi favorito.
Disfrutenlos!
Curry Paste using the traditional Mortar and Pestle like the Mexican Mole Sauce.
Como en la elaboración de mole, el curry se elabora utilizando un molcajete.
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