Archive for the ‘Curries’ Category

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Friday, March 29th, 2013

10a. Roasted Duck in Red Curry or ‘Gaeng Ped Bped Yaang’

This dish is very popular among Thai people. It is on menus in most restaurants in Thailand. The Roasted Duck in Red Curry is simply like normal Red Curry but the ingredients that are cleverly added into this dish make the taste unique. Served with steamed Jasmine rice.

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Friday, March 29th, 2013

9a. Yellow Curry or ‘Gaeng Ga-ree’

Yellow Curry is one of three major kinds of Thai curry, which are identified by color, commonly found in Thai restaurants in the West. There are many more types in Thailand, several of which are yellow. Yellow curry usually refers to Gang Ga-ree. Yellow curry is usually richer and creamier than other Thai curries, since coconut cream is used in addition to coconut milk. This is done to tone down the spiciness, and hence its popularity on menus outside of Thailand. Thai yellow curry can be made with duck, chicken, shrimp, fish or vegetables and is usually eaten as an accompaniment to rice or round rice noodles known as “Kha-nom Jeen”.

Can be made with veggies / chicken / pork / beef / prawns / fish balls

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Friday, March 29th, 2013

8a. Panang Curry or ‘Gaeng Panang’

Panang Curry is a dry curry which is fried in coconut cream, and not boiled. Panang uses the thicker part of the milk, or the cream only. It’s typically made with beef, although you can make it with pork or chicken as well. It is usually just meat, and is seasoned with sliced lime leaves and sometimes a few leaves of Thai basil, eaten with steamed Jasmine rice.

Can be made with Tofu / chicken / pork / beef / prawns

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Friday, March 29th, 2013

7a. Red Curry or ‘Gaeng Daeng’

Red curry is another popular Thai dish consisting of curry paste to which coconut milk is added. Some sort of meat such as chicken, beef, pork, shrimp, or more often duck can be used in Red Curry. Tofu, Meat analogues or vegetables such as pumpkin can be substituted as a vegetarian option. This dish normally has a thick, soup-like consistency and is served in a bowl and eaten with steamed Jasmine rice.

Can be made with Tofu / chicken / pork / beef / prawns

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Friday, March 29th, 2013

6a. Green Curry or ‘Gaeng Kaew Waan’

The name “green” curry derives from the color of the dish. Green Curry is one of the most popular dishes, not just in Thailand but around the world. Green Curry is slightly spicier than other Thai curries because its curry paste is made from fresh chillies but this doesn’t ruin the flavor. Green curries, regardless of heat, have a definite and desired sweetness that is not usually associated with red curries. The fragrance of the ingredients in Green Curry is dependent on when it is added to the dish. Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, chicken and fish balls. The green curry can be eaten with rice or with round rice noodles known as Kha-nom Jeen.

Can be made with veggies / chicken / pork / beef / prawns / fish balls

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Friday, March 29th, 2013

5a. Massaman Curry or ‘Gaeng Massaman’

Massaman Curry derived from Persian in King Naa-raay Ma-haa-raach era. It is popular among people who are fond of spices and aromatic fragrances. Massaman Curry is like meat stew and it is yummy with its creamy coconut milk texture, the tender meat, soft potatoes, onion and peanuts. It is most commonly made with beef, but can also be made with duck, chicken or tofu. The dish is served with rice and sometimes with pickled ginger or “Ajaad” sauce made with cucumber and peppers macerated in vinegar.

Can be made with veggies / chicken / pork / beef / prawns / fish balls

Recommended Dish

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