Professional Documents
Culture Documents
11 languages
Article
Talk
Read
Edit
View history
Tools
From Wikipedia, the free encyclopedia
(Redirected from Thai curries)
Thai curry
meat
seafood
vegetables or fruit
herbs
Thai curry (Thai: แกง, romanized: kaeng, pronounced [kɛ̄ ːŋ]) 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 India in their use of
ingredients such as herbs and aromatic leaves over a mix of spices.[1][not specific enough to verify]
Definition[edit]
Shrimp paste
Chillies; depending on the curry these can be dried or fresh, red or 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 as boiled fermented fish,[10] and fingerroot. Ingredients are traditionally
ground together with a mortar and pestle, though increasingly with an electric food
processor. With many curries, the paste is first stir-fried in cooking oil before other
components are added in to the dish. This allows certain flavours in the spices and
other ingredients in the paste to develop that cannot be released at the lower
temperature of boiling water.[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 be made at home 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 as those of the Sesbania
grandiflora (dok khae)[13] and banana (hua pli),[14] can be added. Curries that contain
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 (possibly first domesticated from wild jungle fowl in
what is now Thailand)[17] are easily available, and so are many varieties of fish, and
shellfish, both fresh water species from the many rivers, lakes and rice paddies, as well
as salt water species from the Andaman Sea 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.[18] Commonly used vegetables in curries are Thai
eggplant (makhuea pro), yardlong beans (thua fak yao), and different types
of squash and pumpkins (fak).
Additional ingredients[edit]
Fresh kaffir lime leaves (bai makrut), fingerroot (krachai), or fresh herbs such as 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 nearly
always 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 curry as a
flavouring and for its salty taste, but it is usually also available at the table as
a condiment, mixed together with sliced green bird's-eye chillies for those that prefer
their curries more salty and spicy.[19] Sugar (traditionally palm sugar) is used with curries
that need to be sweetened. Besides lime juice, tamarind juice can also see use in sour
curries as the souring agent such as in kaeng som. To achieve the most fragrance from
the ingredients in a curry paste, the curry paste is often first fried together with
vegetable oil or coconut oil that has separated from the coconut cream, before adding in
the other ingredients.
Popular Thai curries[edit]
Kaeng ranjuan
Kaeng kari (lit. '"curry" curry', it is known as "yellow curry" in the West)
Kaeng khae, a curry of northern Thai cuisine
Kaeng khiao wan (lit. 'green sweet curry', it is known as "green curry" in the
West)
Kaeng pa (lit. 'jungle curry', in addition to the curry paste, it uses whatever is
available in nature)
Kaeng phet (lit. 'spicy curry', it is known as "red 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 possibly 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
contain ginger)
Gallery[edit]
Khua kling, an extremely spicy, dry fried curry from southern Thailand
Kaeng chuet, the curry that isn't curry, but actually a soup.
A seafood curry in the United States inspired by the flavors of Thai cuisine