Thai Curry Pastes
Unlike many Asian counties Thailand's cuisine has not be influenced by westerners - it's the only SE Asian country to have not been colonized. In addition Thailand's geography featuring long coastlines, mountains, drylands and lush pastures intertwined with many rivers has given rise to a truly diverse cuisine. The colourful curry pastes in Thailand's food cabinet are a lively combination of spices, herbs and flavourings, though all include chillies. Yes you can make them from scratch but finding a favourite brand, will quickly and easily transform simple ingredients into spectacular dishes. Here's quick overview
Red Curry Paste:
A synergistic blend of red chillies, shrimp paste, coriander, garlic and fragrant flavourings like kaffir lime and galangal; simmers with darker meats - duck, pork beef.
Green Curry Paste:
Hotter than red curry and herby from the green chillies, lemon grass, kaffir lime, fresh coriander leaves and roots, basil and galangal; poach with vegetables, seafood and chicken.
Massam Curry Paste :
A marriage of Indian and Thai flavours, originating from generations of Muslim traders to Thailand; try with meat and poultry.
Yellow Curry Paste:
Hot or mild, but with earthy and robust tones from the large amount of turmeric used; enjoy with meat dishes.
Nam Prik:(not a curry paste, but an essential spice blend)
A gusty blend of pounded chillies, garlic, dried shrimps and fish sauce. Occasionally peanuts and shallots are added. Stir into laksas, rice or vegetable dishes. Also called sambal olek.
My favourite brands include Charmain Solomon and Valcom.
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