Bon nochi everybody bon siman!!!
First of all I would like to thank everyone for the support you give to Freestyle cooking events!!!!
This week I will not be cooking , I will see you next week the 5th of July. For now I have put together this little blog for those of you interested in learning more about Indian and Thai curries.
While the word “curry” might first bring about thoughts of Indian food, different types of curry can be found all over the world. A curry’s flavor and technique can vary extensively depending on where it’s from.
Curries may be either ‘dry’ or ‘wet’, While Indian dishes tend to use more dry spices; Thai cuisine often uses curry paste and fresh herbs instead.
- Thai curry recipes begin with a paste of aromatics usually containing hot chilies, lemongrass, galangal root, shrimp paste, garlic, and sometimes dry spices. Thai curries are cooked for a shorter period of time and typically include vegetables, chicken, seafood accented with fresh herbs like mint, cilantro and basil. They also tend to be soupier, thanks to the addition of coconut milk or water
- Indian curries tend to be either vegetarian or non-vegetarian. A vegetarian curry consists of vegetables and a sauce, and is served with rice or bread. A non-vegetarian curry contains meat, and sometimes potatoes and/or tomatoes to thicken the dish and to add “bulk.” Aside from these thickening agents, a non-vegetarian curry is based on meat, and always a single type of meat in a single dish.
- A Thai curry tends to be thin, more like a soup than a stew, whereas Indian curries are thicker, no doubt due to the base of fried onions as well as other ingredients such as tomatoes and potatoes that are often used as thickener
- Most Thai curries contain coconut milk. In India, coconut milk is an ingredient in some southern curries, but elsewhere it’s much less common. Generally water, or sometimes a light vegetable broth will be used to moisten an Indian curry.
- While Thai curries and Indian curries are very different in both ingredients and cooking techniques, they are both comforting, hearty dishes, There are dozens of different curry pastes and each cook has her own variations on the classics.
Have a nice week and I will post this Thursday next week menu!!!!