Decode Thai curry paste: 10 curry pastes in 1 table
When it comes to Thai food, Thai curry is a very popular dish. It has a delicious, full flavor and comes in many varieties. Each type of Thai curry requires meticulous attention to detail in making curry paste because curry paste affects the aroma, flavor, and color of the curry.
But many people don't know that one spoon of curry paste consists of ten ingredients. When pounded together, I can tell you that a single mistake can change your life. Therefore, the shop owner must know what ingredients each type of curry paste requires, and also get to know various Thai curry menus. Curry paste table Curry paste table 10 Thai curry pastes that can be finished in 1 table that Chef Pom M.L. Kwanthip Devakul has extracted into a periodic table of curry pastes consisting of 10 types of Thai curry: red curry, green curry, roasted curry, Chu Chee, Phra Ram Long Song, chili paste curry/kua kling, yellow curry, sour curry, southern curry, central curry, which will be clearly stated in an easy-to-understand way what ingredients are required for each curry paste.
Any restaurant that has a Thai curry menu or wants to add a Thai curry menu to the restaurant can save it as a recipe in your kitchen. Whenever you make a Thai curry menu, just prepare the ingredients according to the schedule and the deliciousness will be ready to serve everyone. Thank you for the information and pictures: https://today.line.me/th/v2/article/DonXX5 curry curry Red curry paste is made primarily from red chilies, with coconut milk as the main ingredient in the curry. The unique characteristic of red curry is that the curry is red, oily but not separated into layers. It has a well-rounded flavor and is less spicy than green curry because dried chilies are used to make the curry paste. It is popularly cooked with chicken, beef, pork, duck or shrimp, and bamboo shoots, eggplant and basil are added. Thank you for the information and pictures: https://krua.co/coo.../things-to-know-about-thai-curry-paste green curry green curry Characteristics of green curry are light green curry soup, slightly thick, shiny, oily but not separated, slightly spicy, well-rounded flavor, sweet and fragrant with coconut milk. The curry paste is green because fresh green chilies are used. It is usually spicier than red curry. It is popularly made with chicken, pork, or shrimp. If using pork or chicken, it is usually simmered with coconut milk first to make the meat tender.
Credit for information and images: https://krua.co/coo.../things-to-know-about-thai-curry-paste, https://lopeztacos.com/food/ Curry Curry Local curry made with curry paste without spices. Once pounded, stir-fried with oil or simmered with coconut milk until the oil separates. The general taste of Kaeng Kua has 3 flavors: sour, sweet, salty. The good characteristics of Kaeng Kua are that the curry is red-orange in color, the coconut milk separates slightly and the curry is not too thick or too clear. The main ingredients are vegetables, and the secondary ingredients are meat. Many types of meat can be used. Thank you for the information and pictures: https://cooking.kapook.com/view153467.html Chu Chee Curry Chu Chee Curry This curry uses the same curry paste as Kaeng Kua, but the red-orange gravy is thicker than Kaeng Phet. It has a well-rounded flavor, a little sweet, not spicy, and a fragrant coconut milk aroma. The taste and feel are similar to Panang and Kaeng Kua. For those who like Thai curry but don't like a lot of sauce, it is popularly used with shrimp, sea bass, mackerel, and soft-fleshed fish. Thank you for information and images: https://th.wikipedia.org/wiki/, https://cooking.kapook.com/view120919.html Phra Ram Long Song Phra Ram Long Song An ancient dish that is hard to find. The characteristics are yellow curry sauce similar to satay sauce poured over rice with pork and boiled morning glory. Served with chili paste and pickled chili vinegar to cut the richness. You can change the pork to other types of meat such as chicken, beef, fish or shrimp. Thank you for information and images: https://krua.co/recipe/swimmingrama, https://www.rosalynth.com/home/ Chili Paste Curry Chili curry This is a curry using small chili peppers, cooked whole. The key to making a delicious chili curry is to simmer the meat with coconut milk until the meat is tender. Then select only small-seeded garden chili peppers, avoiding medium-seeded chili peppers for crispiness and a strong aroma. It is popular to use beef in this curry. It can be eaten with hot steamed rice or crispy roti sheets, which are also delicious.
Credit for information and images: https://www.pholfoodmafia.com/.../beef-curry-with-birds..., https://www.greenery.org/rosbaan-thaichilli/ Yellow curry Yellow curry Or southern style sour curry uses curry paste that has turmeric as an ingredient, giving it a yellow color. Its unique flavor is sour, spicy, and fragrant with shrimp paste. It doesn't use fingerroot and doesn't give importance to shallots. It emphasizes using fresh chilies and hardly ever pounding cooked fish into the curry paste to thicken the curry, like what the central region likes to do. It's popular to make the curry with shrimp, sea fish, and many kinds of vegetables and fruits, such as papaya, pineapple, pickled bamboo shoots, and coconut shoots.
Thank you for information and images: https://www.silpa-mag.com/from-the-fingertip/article_19464, https://iloveveganlongbeach.com/archives/593 Sour curry Sour curry Central Thai style sour curry is usually not spicy, so it uses large dried chilies and the curry is orange-red. The curry paste is easy to make because it has only a few ingredients. Galangal must be added to enhance the unique aroma. It is thick and well-pounded from boiled shrimp or fish that have been pounded together with the curry paste. The taste of sour curry is sweet and sour, followed by a touch of spicy. It is popularly made with seafood, just like yellow curry, but the vegetables used are morning glory, radish, drumstick tree, sesbania flowers, cauliflower, and acacia omelet.
Thank you for information and pictures: https://krua.co/cooking_post/things-to-know-about-thai-curry-paste, https://www.baanlaesuan.com/91197/diy/thai-curry, https://web.facebook.com/Maeban.co.th/photos/ Southern Thai Juice Southern Thai Juice Beautiful yellow coconut milk curry with a rich, spicy and salty taste. It is thick and yellow in color, thickened with finely ground fish. Use large dried chilies, remove the seeds, soak in water until soft, then finely pound with salt. If you want it spicy, add some seeds. You can use snakehead fish or red sand fish instead. It is a curry for Khanom Jeen, served with pickled vegetables, shredded vegetables and soft-boiled eggs. You will never get tired of eating it.
Thank you for the information and pictures:https://www.foodnetworksolution.com/cookbook/item/ ,https://cooking.kapook.com/view167705.html Neutralizer Neutralizer The curry of Khanom Jeen from the central region must be thick and fragrant with the smell of curry paste. It has a sweet and creamy coconut flavor and the main aroma of galangal. What's special about it is that it uses salted mackerel to make the curry, giving it a rich flavor and adding a well-rounded taste to the curry. It's usually eaten with boiled eggs, thinly sliced boiled bitter melon, boiled long beans cut into short pieces, boiled and sliced morning glory, bean sprouts, shredded cabbage, and betel leaves.
Thank you for information and pictures: http://sasisaisanit.blogspot.com/2013/05/blog-post_20.html, http://www.thaifoodheritage.com/recipe_list/detail/
