https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AGulai%2F6%2FenTranslations:Gulai/6/en - Revision history2026-07-09T12:21:23ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Gulai/6/en&diff=158519&oldid=prevFuzzyBot: Importing a new version from external source2025-06-26T00:10:41Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>In neighbouring [[History of Thailand|Siam]] (modern-day [[Thailand]]), Indian traders and [[Buddhism|Buddhist missionaries]] introduced key aromatics such as tamarind, cumin and lemongrass. These ingredients formed the basis of ''[[Nam phrik|nam prik]]'', a type of thick spice paste that included components like lemongrass, fish sauce and peppercorns. ''Nam prik'' became a foundational element in numerous [[Thai cuisine|Thai dishes]], including early forms of Thai curry known as ''[[Thai curry|gaeng]]''. Later contributions from foreign traders, such as the introduction of shrimp paste and chilli peppers, further developed the complexity and spiciness that characterise Thai curries today.</div>FuzzyBot