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3 Thai curries

Fresh and light, Thai curries are perfect for a summer flavour explosion.

by: Damian Ettish | 11 Dec 2012
thai curry

Curries are by far my most enjoyable meal. They demonstrate how anyone can be a cook.

They’re easy to make yet use many ingredients to balance out into something unique and different.

It’s complicated, but simple, it’s a meal for an occasion yet we have it every day. The base of any curry requires several ingredients. Balance these perfectly and you have a dish that can’t be beaten.

Following some simple steps, anyone can make that balance of flavours a possibility. You don’t have to be an accomplished chef or even have made a curry before. Like I say, they’re simple.

Curry paste

The difference between a good and great Thai curry lies in the paste.

I’m going to take you through the basics.

Follow these simple steps every time you make a Thai curry and you’ll never turn back to readymade packet pastes.

4 things you need

1. Pestle and mortar - With one of these essential Thai cooking utensils you’ll have to pound and beat the ingredients until you have a thick, well combined paste.  

2. Fresh ingredients - The fresher the better. Locate your nearest Asian supermarket and make friends with the owner, you’ll be there a lot.

3. Order of ingredients: After that you’ll need to follow this simple logic. During the paste making process the toughest and driest ingredients get added first one-by-one followed by the softest and wettest.

4. Patience: Just take a little time to make your paste well and you won’t be sorry. You can make extra, fry it off and freeze it to use next time. Plus it’s a great way to release some pent-up frustrations.

By following these simple rules you’re guaranteed a paste that will delight and make the best Thai curry, in fact best curry, you’ve ever had.

Now we’ve all had ample green and red curries so here are three alternatives you simply have to try.

Yellow curry - Gaeng Ka Ri

Like many curries outside the subcontinent yellow curry takes some inspiration from spices originally discovered in India.

To give this curry its distinctive roasted sourness and vibrant yellow two Indian spices, cumin and turmeric are used when making the paste. The subtle sourness from the fresh turmeric root and makes this paste work especially well with fish and pork.

View the delicious recipe.

Massaman curry - Gaeng Masaman

Massaman curry is another curry taking influence from the subcontinent with whole spices like cinnamon, cardamom and nutmeg.

Here we have a stew-like curry that comes together beautifully when the complex ingredients are perfectly balanced. Working exceptionally well with lamb, this curry is a favourite at winter time.

View the delicious recipe.

Panaeng curry - Gaeng Panaeng

The driest of Thai curries, Panaeng curry is often served with finely shaved lime leaf which gives it an extra freshness and perfume.

Using only the thick coconut cream to release the curry paste, ingredients are stir fried in with the paste to incorporate the intense, fresh flavours.

View the delicious recipe.

Go on, give it a try. Make your own paste, turn it into a curry and find out what you’ve been missing all this time.

It’s not hard, just needs some patience and strong arm. Regardless of who you are, you have both!

Follow my foodie adventures on my blog where I travel, eat and learn.




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