Cooking Tips For Thai Curry Online

There is something about a bowl of Thai Curry that transports you to the tropical beaches of Thailand. The spicy flavor from the chillies and the sweet creaminess of coconut milk, combined with crunchy vegetables and succulent chunks of meat — it sure does make a dream dish for many. If you call yourself a fan of this bowl of delicious comfort food, you ought to know what goes into making this curry as delightful as it is. While there are a ton of different aromatic, spices and herbs which go into making a Thai curry as delicious as it is a perfect balance of it all that really differentiates a good Thai Curry from a great one. Here is all you need to know if you are still trying to figure out the magic of Thai Curry.

Kinds of Thai Curry

While there are many iterations and variations in this, in India it is prominently known to be made in two variants -The green and the red curry.

While there are many ways in which you can make a Thai curry — by using different variety of pastes or by swapping the protein and veggies you use in them. In India we are familiar with 2 main types — Thai red and Green Curry which besides the vibrant colour also have their own distinct flavour and taste which makes you fall in love with them.

Thai food is often associated with chillies and a classic one isn’t any different. The Thai Green one gets its rich green colour from the green chillies, lemongrass and basil. Did you know that the Thai Green Curry is called Kaeng Khiao Wan in Thai, which literally means sweet green curry? Now, you might be wondering that how does a curry that is infused with a good amount of green chillies have sweet in its name. The addiction of coconut cream and milk adds a hint of sweetness which balances out the spice hit from the chillies adding a luscious creaminess to the curry.

Similarly, the Thai Red Curry (Kaeng Phet in Thai) gets its red colour from the red chillies and peppers which are ground to a paste along with other aromatics and spices to make a fiery Thai Red Curry paste. This is too fairly spicy and quite flavourful at the same time. The complex combination of spices, addition of protein, veggies and carbs makes it a very comforting meal any time of the year.

Coconut everywhere!

While chillies are a main ingredient in this recipe, coconut plays a major role in giving a Thai curry its characteristic texture and flavour. Thai curry is simply incomplete without the inclusion of coconut. Both the green and red curries use coconut milk and cream as the base, and it is one of the quintessential ingredients that give both these curries its distinct taste. Some chefs also prefer adding elements like coconut sugar to add to its flavours. A few iterations of the curry also use small amounts of freshly grated coconut, along with other vegetables and meat to add to the overall texture.

Other condiments that make the Thai Curry flavourful

There are many other condiments that add to the overall flavour of these curries. Green Thai Curry includes a signature green paste, which is traditionally made using green chillies, shallots, garlic, galangal, lemongrass, kaffir lime peel, cilantro roots, and cumin seeds, white peppercorns, shrimp paste and salt. Other ingredients to the mix include palm sugar and fish sauce.

The Red Curry also uses a red curry paste, which is made by grinding red spur chillies, red chilli peppers, garlic, shallots, galangal, shrimp paste, salt, kaffir lime leaves, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass. Some also prefer including the fish sauce to add more flavour. These pastes are easily available in departmental stores these days. However, nothing beats the taste of homemade Thai Curry paste. You can easily make a batch of the concentrate and store it for a few weeks in your refrigerator and use it when required.

The choice of protein and vegetables

A good one has the perfect balance of meat and veggies. Meat plays a vital role to make this curry more nutritious and tasty at the same time. The choice of the meat varies among different curries, and each adds a distinct flavour. Green Thai Curry is mostly preferred with chicken and fish. Some also prefer adding tofu to the mix. Red Thai Curry, on the other hand, uses numerous kinds of meats like chicken, beef, pork, shrimp and duck. Both the curries are loaded with an assortment of vegetables, making it a nutritious potful. The veggies not only add to the flavour but also give it a wonderful crunchy and variety in each bite. There are of veggies you can add to a Thai curry. While Thai eggplants( which resemble small green tomatoes) are a delicious addition you can add a bunch of veggies ranging from mushroom, carrots, spinach, bamboo shoots, bell peppers, carrots, spinach, pakchoy, babycorn etc. Keep experimenting and keep it interesting.

Accompaniments with the Thai Curry

Once you’ve got the curry of your choice prepared, you need to pick the right thing to serve it with. While the classic Thai curry is served with a bowl of piping hot steamed rice you could also do variants with noodles or experiment with other accompaniments like roti’s, chappatis or even plain bread to dunk into your Thai curry. Another great dish you can try making is a Thai curry soup — it makes a lighter meal than a full blown Thai curry and Rice would, but packs a perfect recipe punch too!