Also, you simply can't skip out on Thai basil and kaffir lime leaves, as they make all of the difference in creating a fantastic Thai green curry, regardless of the paste used. This little experiment also reconfirmed for me that the amount of fish sauce needed for your curry depends upon the paste you're using, and the amount of water necessary to achieve a nice consistency is dependent upon many factors, including your pan and how quickly it heats. But, I'll definitely be more willing to substitute Mae Ploy or Maesri in the future should the need arise. It’s thick and stew-like with a mild, slightly sweet taste.I have to say that my favorite brand of curry paste is still Mae Anong, even though it doesn't make for as pretty pictures given its grayish hue. The dish itself includes peanuts and cinnamon, white cardamom, and nutmeg, uncommon for Thai curry. Masaman curry paste combines dried red chilies, cloves, white pepper, shallots, garlic, galangal, lemongrass, shrimp paste, coriander, cumin, and salt. Masaman curry is Persian-influenced and originates in southern Thailand on the border with Malaysia, where many Muslims live, so it’s often prepared with lamb or beef as the Islamic religion forbids pork. It’s most often prepared with beef in Thailand, where they like it fiery hot. Peanuts are also sometimes added, which isn’t traditional in Thailand and is more of a Western influence. Panang curry paste can include dried red long chilies, shallots, garlic, galangal, lemongrass, kaffir lime rind, coriander root, white pepper, salt and shrimp paste. Using less coconut milk than red or green curry, Panang curry is topped with thick coconut cream and usually served on a plate. Panang is the basis for a richer, sweeter and drier curry. The sour element comes from the addition of sour tamarind, sour pineapple, or other sour tropical fruits. Sour curry is especially popular combined with fish. It is made up of just five ingredients: dried red chilies, cloves, white pepper, shallots, turmeric, and shrimp paste. Sour curry paste is the simplest of the curry pastes and usually forms a water-based curry with fish or pork. Yellow curry paste is a mellow sweet-spicy paste blend based on turmeric and curry powder pounded together with coriander, cumin, lemongrass, galangal, shrimp paste, dried red chilies, sea salt, ginger, garlic and shallots. The basic ingredients in our simple red curry paste are dried red chili peppers, whole cloves of garlic, sea salt, fresh lemon grass, fresh turmeric for color, and shrimp paste. Red curry paste can be made with dried long red chilies, cilantro root, coriander, cumin, garlic, shallots, kaffir lime rind, white peppercorn, lemongrass, shrimp paste, sea salt and galangal. Try our our Cauliflower Green Curry recipe or our Thai Green Curry Chicken Thighs recipe. Sweet basil leaves, round green eggplant, and kaffir lime leaves add to the overall lovely green hue in the final curry dish. Green curry paste (kreung gaeng keo wahn) is a blend of fresh green chilies, shallots, lemongrass, white pepper, coriander root, garlic, kaffir lime rind, shrimp paste, and salt. Green curry can pack the hottest spice to it and yellow the least, but again, that’s not always true. A few main kind of curries are: green, red, yellow, masaman, and panang. Indian curry dishes often use legumes such as chickpeas and lentils, called dhal. You’ll see herbs and spices like lemongrass, galangal, and kaffir lime leaves.Ĭurries flavor meat, poultry, seafood, vegetables, tofu, and legumes. Thai curries often call for a wet curry paste and use coconut milk or coconut cream.
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