https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ACurry%2F27%2FenTranslations:Curry/27/en - Revision history2026-07-05T23:41:44ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Curry/27/en&diff=143715&oldid=prevFuzzyBot: Importing a new version from external source2024-08-11T00:38:09Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>In [[Thai curry|Thai cuisine, curries]] are called {{lang|th|kaeng}}, and usually consist of meat, fish or vegetables in a sauce based on a paste made from chilies, onions or shallots, garlic, and [[shrimp paste]]. Additional spices and herbs define the type of curry. Local ingredients, such as chili peppers, [[kaffir lime]] leaves, [[lemongrass]], [[galangal]] are used and, in central and southern Thai cuisine, coconut milk. Northern and northeastern Thai curries generally do not contain coconut milk. Due to the use of sugar and coconut milk, Thai curries tend to be sweeter than Indian curries. In the West, some of the Thai curries are described by colour; [[red curry|red curries]] use red chilies while [[green curry|green curries]] use green chilies. [[Yellow curry]]—called {{lang|th|kaeng kari}} (by various spellings) in [[Thai language|Thai]], of which a literal translation could be "curry soup"—is more similar to Indian curries, with the use of turmeric, cumin, and other dried spices. A few stir-fried Thai dishes also use an Indian style curry powder (Thai: {{lang|th|phong kari}}).</div>FuzzyBot