Street Food Thailand 2016 || How to make Thai Curry paste || Thai Best Street Food || Curry recipe
Channel: Fox Channel
Date: 02/09/2016

Street Food Thailand 2016 || How to make Thai Curry paste || Thai Best Street Food || Curry recipe



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How to make Thai curry paste

Thai Curry paste is a blend of spice and flavor base for the same Thai dishes. Unlike the Indian "original", which is prepared and stored as a dry powder, the basis for the Thai curry always looks like a wet and spicy paste.

Varieties of curries throughout Thailand there are a great many, and in each province, this dish is prepared in different ways. But there are a few universal recipes adopted for the "classics" in Thailand and beyond. Six spice blends, six curry pastes.

1. Green Thai curry paste (Kaeng Khiao Wan แกงเขียวหวาน)

About the pasta, how to cook it at home, and actually on the green curry I wrote in detail in separate articles:

Green curry paste
Green curry with chicken Kaeng Khiao Wan Gai

2. Thai Red curry paste (Kaeng Pet, พริกแกงเผ็ด)

The most famous and popular curry, with many variations. The red curry paste consists of dried red chili, galangal, lemongrass, zest of the Kaffir lime, garlic, onions, shallots, celery root, fresh black pepper, cumin, coriander and shrimp paste.

Literally, the name of this curry is translated as "sharp" and it's true: red curry is one of the most acute, even adding in a dish of coconut milk.

Cooked with red curry anything: chicken, beef, pork, seafood, and even frogs. Vegetables and herbs are traditionally added to Thai eggplant, bamboo shoots and Thai Basil.

3. Paste Penang curry (Phanaeng, พะแนง)

A kind of red curry that came to Thailand from Malaysia (hence the name: Penang is a Malaysian island off the coast of southern Thailand).

Part of Penang curry include dried chilli, galangal, lemongrass, root and seeds of coriander, cumin, garlic, shallots, salt and shrimp paste.

This curry is prepared less spicy and thicker than a traditional Thai red. Classic ingredients for Penang curry cut into small pieces beef or seafood in a thick coconut sauce.

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