https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AThai_curry%2F3%2FenTranslations:Thai curry/3/en - Revision history2026-09-11T17:32:55ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Thai_curry/3/en&diff=160096&oldid=prevFuzzyBot: Importing a new version from external source2025-07-02T05:40:55Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>==Definition==<br />
[[File:Vatch kaeng phet.jpg|thumb|Some of the fresh ingredients for red curry paste]]<br />
The first Thai dictionary from 1873 [[Common era|CE]] (2416 in the [[Thai lunar calendar|Thai Buddhist calendar]]) defines ''kaeng'' as a watery dish to be eaten with rice and utilizing [[shrimp paste]], onions or shallots, [[chili pepper|chillies]], and garlic as essential ingredients. Coconut milk is not included in this definition and many Thai curries, such as {{Transliteration|th|[[kaeng som]]}} and {{Transliteration|th|[[kaeng pa]]}}, do not feature it. Curries in [[Lanna]] (northern Thai) cuisine, with only a few exceptions, do not use coconut milk due to coconut palms not growing well, if at all, in the climate of the [[Thai highlands]]. The [[Piquance|spiciness]] of Thai curries depends on the amount and kind of chilli used in the making of the paste. Even within one type of curry the spiciness can differ widely.</div>FuzzyBot