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What differentiates great Thai curry from good Thai curry?

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I fell in love with Thai food while living there ten years ago as an exchange student, and it has since guided my life. Jim Gordon is precisely on point. I've tasted three Michelin star Thai curry. It's insanely good. read more

There is more to Thai life than red/green/yellow/masaman curry paste. Use of normal-fat (not light) coconut milk, if appropriate. Customization of the curry gravy as appropriate with lemon grass, galangal, tart juices, sugar, fish sauce, basil or mint leaves, hot peppers, to complement the main ingredients and to cover all five tastes.. read more

Thai Curry is all about the aromatic curry paste. It is the beginning of something that is invariably magical. It is an intense, thick, moist, blend of flavorful ingredients. read more

The color comes from the bigger red chilies used to create the base. The chilies are crushed with garlic, lemongrass, shallots, ginger and fish paste and added to coconut milk. Red curry is spicier and less rich than yellow curry. Yellow. The yellow curry base is made of plenty of tumeric, cumin yellow mustard seed, nutmeg, kaffir lime leaves and juice. read more

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Thai red curry recipe | BBC Good Food
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