Curry is the common name for popular spice mixtures and at the same time the name of a wide group of dishes with these spices. The original idea of curry comes from India (Tamil food culture), where curry is cooked and stored as dry mixes.
Now curry is very popular in many other countries, including, and in Thailand. From Indian traditional mixtures, Thai curry differ in that they are cooked and stored as a moist thick paste. There are a lot of local Thai recipes for curry paste, among them there are six basic types that are used in cooking top Thai dishes.
Let's study them more closely. In large and medium-sized cities, authentic products can be purchased in specialized departments of supermarkets, Asian shops and markets (well, or something can be replaced with similar products).
Thai green curry paste sauce
Ingredients:
- green coriander (she is coriander) - a bunch;
- chili pepper green - 8-11 pcs .;
- lime leaves - 5-8 pieces;
- lemongrass - 2-3 stems;
- shallots - 2 pcs. (or an ordinary bulb);
- seeds of coriander - 1 tbsp. a spoon;
- zir (cumin) - 0,5 tsp.
- The root of the galangal (or ginger root) is a piece about 3 cm long;
- lime - 1 piece;
- pepper peas black or fragrant - 0,5 tsp.
- Fish Thai sauce - 2-3 tsp.
- vegetable oil (for example, sesame) - about 2-4 tbsp. spoons;
- salt cooked, it is better to sea open booty - about 1 tsp.
Preparation
Seeds of zira , coriander and pea are poured into a dry hot pan and lightly warmed.
Remove the stalk of the pepper; finely chop onion and garlic, lemongrass, peeled galangal and lime leaves are prepared for processing in a blender. We put all the prepared and remaining ingredients in the working bowl of the blender.
Add the removed zest with lime and a little lime juice. We bring it to homogeneity. Store in a refrigerator in a glass container, tightly closed, for about 2 weeks. In the paste, you can also add coconut shavings, root and celery greens.
Approximately the same (with the same proportions), you can prepare a traditional Thai red curry paste. Only instead of green
The composition of the traditional Thai yellow curry paste includes coriander, cumin, lemongrass, garlic, turmeric, bay leaf, ginger, cayenne pepper, cinnamon, nutmeg and fenugreek, as well as coconut milk and palm sugar.
All these traditional sauces are used for cooking various dishes (fish, meat, vegetable).
For example, to cook a chicken curry in Thai, stew a chicken with onions in a bowl with curry paste and serve with rice.