https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AThai_curry%2F11%2FenTranslations:Thai curry/11/en - Revision history2026-05-28T02:38:13ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Thai_curry/11/en&diff=160104&oldid=prevFuzzyBot: Importing a new version from external source2025-07-02T05:40:56Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Depending on the type of curry, additional ingredients for the paste can include spices such as [[turmeric]], [[Black pepper|pepper]], coriander seeds, [[cardamom]] pods, and [[cumin]], or other ingredients such as boiled fermented fish, and [[Boesenbergia rotunda|fingerroot]].<br />
Ingredients are traditionally ground together with a [[mortar and pestle]], though increasingly with an electric [[food processor]]. With many curries, the paste is first stir-fried in [[cooking oil]] before other components are added in to the dish. This allows certain flavours in the spices and other ingredients in the paste to develop that cannot be released at the lower temperature of boiling water.</div>FuzzyBot