Best Ways to Enjoy Thai Curry

 Thai cuisines have a large number of influences from countries around the globe such as China, India, Cambodia, Laos, Vietnam, Malaysia, and Burma. As a result, we got a cuisine that bursts with flavors is quite enticing, and is rich in aromas and textures.   

In Thai cooking, a lot of fresh herbs and spices are used. The ingredients used are always healthy. Just, for example, Thai curries from South Thailand are named after the type of chili that is used in the paste. Our Thai green curry pack uses a traditional paste that consists of green chilies, lemongrass, shrimp paste, garlic, and some spices. The paste is then mixed using a few other spices and ingredients to give a flavorful balance. This taste great for chicken as well as seafood like prawns.    

If you fancy doing something different, you can also try the recipe for mussels in a Thai green broth. 

There are different ways to enjoy Thai curry.  

Another way is by using coconut milk. It adds a rich sweetness to the dish. For a pungent flavor and less sauce, you can also try reducing the amount of coconut milk.  

If the curry is too hot because of the chilies in it, coconut milk mellows it down.  

Thai curries are best served with rice as it has a fairly neutral flavor which allows you to fully appreciate the complex taste of Thai curries.  

The rice also works as the perfect sponge as these soak up Thai curry sauce which has a thin consistency than other Thai curries.   

Thai curry like this only requires a simple accompaniment to enhance the flavors and the eating experience, adding pallet-cleansing freshness and texture.  

Traditional garnishing ingredients such as basil, fresh coriander, and mint are used to accentuate the taste of Thai meals.  

Some additional ingredients to serve alongside your Thai curry can be: 

• Sliced bananas 
• Salted fried onions 
• Sliced eggs 
• Peanuts 
• Spring onions 
• Cucumber 
• Pineapple 

Types of Thai Curries  

Curries are important in Thai cuisine. There are mainly three types of Thai curries—red, yellow, and green. These are categorized by the color of the curry paste.  

The color of the chilies used and other ingredients give each curry its distinct hue. 

Traditionally, all Thai curries were made with the same ingredients except for one thing i.e., chilies.  

The red curry was made using several red chilies for a fiery hot dish, the green curry was made using green chilies and the yellow curry was made with yellow chilies.  

In Thailand, these chilies have slightly different tastes, and characteristics, in addition to their color. With time, however, other ingredients have been added to the curry pastes to enhance the flavor of each recipe, making them more distinct from each other.  

Although all three curries may be spicy-hot depending on the chef, normally green is considered the mildest and red the hottest with yellow falling in between both. 

Green Thai Curry  

Green curry is considered the most popular curry among the other two curries. The green colour of Thai green curry sauce is vibrant over the years. It is made using fresh coriander i.e., cilantro, makrut lime leaf and peel, and basil. Herbs and other ingredients such as lemongrass, fish sauce, garlic, ginger, and shallots are combined to make delicious Thai curry. 

Two common recipes featuring green curry paste are kreung gaeng keo wahn are Thai green curry with chicken or beef and fish dumplings. Green curry may be the most distinct Thai curry as it is one of the most different from other curries. 

Red Thai Curry 

Red Thai curry paste has more or less remained the same over time but traditional Thai chefs adding up to 20 red chilies to give it that red color and are making it spicy. However, some modern chefs prefer to reduce the number of chilies and make it lighter in exchange for chili powder and at times tomato sauce, which has its own added benefits of enhancing the red color as well as making it even tastier.  

The most versatile of the curry pastes is the red curry paste which is also called kreung gaeng phet daeng. It is found in a wide range of dishes such as Thai red curries with chicken to baked salmon in Thai red curry sauce. Coconut milk is used in both recipes.  

Yellow Thai Curry  

As in traditional Indian curry, Thai yellow curry includes turmeric, one of the vital ingredients, giving the curry its typical golden colour. In fact, some Thai yellow curries also resemble Indian curry in appearance while remaining distinctly Thai in taste. 

Yellow curry pastes, also called nam prik gaeng karee, have a mild flavour. It is somewhat sweet in taste with a little bit of spice. In addition to turmeric, curry powder is pounded combined with coriander seeds, lemongrass, galangal, cumin, ginger, garlic, and yellow or red chili. Thai yellow curry chicken is a common dish, and the paste is often combined with coconut milk and is used in fish stews. 

Other Types of Thai Curry 

There are other types of Thai curries in addition to red, yellow, and green. Other Thai curries are Massaman curry, Penang curry, and sour curry. 

Massaman curry is one of the more unique Thai curries, all thanks to Persian influence. This curry originated in the South of Thailand, near the border of Malaysia, and is a thick sauce with a mild, slightly sweet flavor. Massaman curry dishes distinguish themselves by the inclusion of several whole spices and peanuts, otherwise, this curry is not so common among Thai curries. 

To relish the taste of Thai curries in Hong Kong, visit Mint and Basil, the best Thai restaurant in Tung Chung. 

This post first appeared on(https://indianrestuaranthongkong.blogspot.com/2022/08/best-ways-to-enjoy-thai-curry.html)