![]() ![]() Thai Spices – The Backbones of the Exalted Thai Food Chilies These two main types are made up of myriad of the spicy (with or without curry) and the mild.įor a more complete picture of the herbal amalgam, a rundown on core Thai spices will cast light on the magic behind not just Thai curry, but other Thai delights as well. Thai watery delights can be roughly grouped like this – one with coconut milk and one without. We believe you’re already familiar with Thai curry, Thai spicy soup (tom yum), and Thai mild soup, but these are just the tip of the iceberg. From their distinctive shades to tastes and aromas, the spices and herbs are behind everything.īefore we dive into more details, there are a few basics you should know about these heavenly dishes. So we’re here to unravel the mystery of each Thai curry for you. Upon hearing our European intern’s question about the diversity of curry in Thailand, it dawned on us that the three Thai curry musketeers are a universal mystery. She likes how vibrant the color of the paste is, which she says is another indicator of freshness.What’s the Difference between Thai Red, Yellow and Green Curries? ![]() Chef’s Choice: Chef’s Choice is a personal recommendation by Hong Thaimee, and mostly found in Europe and Asia and available online.Be gentle on the fish sauce when using this, because it tends to be on the saltier side. Mae Ploy: Mae Ploy was the second most suggested brand in my poll.They’re small, which means it won’t dry out and lose its flavor before you’ve reached the bottom. Many even said that they had a few cans of this in their pantry right now. Maesri: After conducting a survey in my Thai community group on Facebook, most of the commenters suggested this brand.While both Phongchanok and Hong are working on their own lines of curry paste, there are also some favorites, found both online and in most Asian grocery stores, that many of us Thai home cooks love to use: “Thai food is a symphony of flavors and especially green curry, which is a curry that’s sweet and green and coconut milky.” “Stop thinking Thai food or curry has to be spicy,” says Hong Thaimee. In some cases, you should also be avoiding heat, especially with curries like Massaman and yellow. No oils, no additives, no water” advises Pailin. “There should be nothing apart from herbs, spices, salt, and shrimp paste. Pay close attention to what’s on the ingredients list. and work with ingredients sourced directly from Thailand. Many of them have distribution facilities in the U.S. Pailin Chongchitnant advocates buying Thai brands. If you’re selective about the brand you use and the other ingredients you’re putting into the final dish, you can almost replicate a meal from the Thai restaurant down the street (yes, they’re likely making it from scratch, but in big batches that they can dip into every time a new order comes in). So when it comes to making Thai curry paste, a time-consuming process that requires ingredients that aren’t always easy to find, it’s okay to give yourself a break: As an avid Thai cook myself, I’ve asked Thai chefs and other Thai home cooks about curry paste-and they assured me that it’s okay to use a store-bought version. But sometimes that desire butts up against reality: We don’t always have access to grocery stores with wide selections, time to simmer and braise for hours, or money to buy another round of spices. In a world where authenticity in food is highly valued (and for good reason), many home cooks want to work with real flavors and real ingredients, avoiding shortcuts and workarounds. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |