Thai curry: Difference between revisions
Created page with "{{short description|Dishes in Thai cuisine made with curry paste}} {{Infobox food | image = Red roast duck curry.jpg | image_size = 250px | caption = A bowl of {{Transliteration|th|kaeng phet pet yang}}, roast duck in red curry | alternate_name = | country = Thailand | region = | creator = | course = | type = Curry | served = | main_ingredient = {{hlist|Curry paste|[..." |
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{{short description|Dishes in Thai cuisine made with curry paste}} | {{short description|Dishes in Thai cuisine made with curry paste}} | ||
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'''Thai curry''' ({{langx|th|แกง|translit=kaeng}}, {{IPA|th|kɛ̄ːŋ|pron}}) is a dish in [[Thai cuisine]] made from [[Thai curry paste|curry paste]], [[coconut milk]] or water, meat, seafood, vegetables or fruit, and herbs. [[Curry|Curries]] in Thailand mainly differ from the [[Indian subcontinent]] in their use of ingredients such as fresh rhizomes, herbs, and aromatic leaves rather than a [[Masala (spice)|mix of dried spices]]. | '''Thai curry''' ({{langx|th|แกง|translit=kaeng}}, {{IPA|th|kɛ̄ːŋ|pron}}) is a dish in [[Thai cuisine]] made from [[Thai curry paste|curry paste]], [[coconut milk]] or water, meat, seafood, vegetables or fruit, and herbs. [[Curry|Curries]] in Thailand mainly differ from the [[Indian subcontinent]] in their use of ingredients such as fresh rhizomes, herbs, and aromatic leaves rather than a [[Masala (spice)|mix of dried spices]]. | ||
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==Definition== | ==Definition== | ||
[[File:Vatch kaeng phet.jpg|thumb|Some of the fresh ingredients for red curry paste]] | [[File:Vatch kaeng phet.jpg|thumb|Some of the fresh ingredients for red curry paste]] | ||
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. | 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. | ||
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The word "curry" figures in the [[Thai language]] as ''"kari"'' ({{langx|th|กะหรี่}}), and refers to dishes using either an Indian-style [[curry powder]], known as ''phong kari'' in Thailand, or to the dish called ''kaeng kari'', an Indian-influenced curry that is made with spices that are common to Indian dishes but less often used in these proportions in Thai cuisine. ''Kung phat phong kari'' (prawns fried with egg and curry powder) is an example of a dish using the [[Indian cuisine|Indian]] style curry powder. | The word "curry" figures in the [[Thai language]] as ''"kari"'' ({{langx|th|กะหรี่}}), and refers to dishes using either an Indian-style [[curry powder]], known as ''phong kari'' in Thailand, or to the dish called ''kaeng kari'', an Indian-influenced curry that is made with spices that are common to Indian dishes but less often used in these proportions in Thai cuisine. ''Kung phat phong kari'' (prawns fried with egg and curry powder) is an example of a dish using the [[Indian cuisine|Indian]] style curry powder. | ||
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Although {{Transliteration|th|"kaeng"}} is also defined as being of "watery" substance, the thickness of the sauce can vary considerably from [[broth]]-like to that of a thick [[stew]], and it can even be a completely dry dish. Representatives of dry curries, dishes which are (stir-)fried with a curry paste, are {{Transliteration|th|[[phat phrik khing]]}} and {{Transliteration|th|[[khua kling]]}}. {{Transliteration|th|Kaeng som}} and {{Transliteration|th|keang pa}} are representatives of the more broth-like curries. {{Transliteration|th|Matsaman}} and {{Transliteration|th|kaeng khua}} resemble stews. {{Transliteration|th|[[Ho mok]] pla}} (a [[steamed curry|steamed]] fish curry), {{Transliteration|th|kaeng kradang}} (curry [[aspic]] from northern Thailand) and noodle dishes such as {{Transliteration|th|[[khanom chin]] [[nam ngiao]]}} are also seen as Thai curry dishes as they all use curry pastes in their preparation. | Although {{Transliteration|th|"kaeng"}} is also defined as being of "watery" substance, the thickness of the sauce can vary considerably from [[broth]]-like to that of a thick [[stew]], and it can even be a completely dry dish. Representatives of dry curries, dishes which are (stir-)fried with a curry paste, are {{Transliteration|th|[[phat phrik khing]]}} and {{Transliteration|th|[[khua kling]]}}. {{Transliteration|th|Kaeng som}} and {{Transliteration|th|keang pa}} are representatives of the more broth-like curries. {{Transliteration|th|Matsaman}} and {{Transliteration|th|kaeng khua}} resemble stews. {{Transliteration|th|[[Ho mok]] pla}} (a [[steamed curry|steamed]] fish curry), {{Transliteration|th|kaeng kradang}} (curry [[aspic]] from northern Thailand) and noodle dishes such as {{Transliteration|th|[[khanom chin]] [[nam ngiao]]}} are also seen as Thai curry dishes as they all use curry pastes in their preparation. | ||
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The dish called {{Transliteration|th|kaeng chuet}} is an exception to the rule that a {{Transliteration|th|kaeng}} should contain chillies, garlic, onions and shrimp paste. It is a clear Chinese-style meat and/or vegetable broth with mixed vegetables and often also minced pork, [[tofu]] and [[Cellophane noodles|glass noodles]]. The name translates as "bland curry" but it is seen as being a ''tom'', a soup, and it is therefore also often called ''tom chuet''. | The dish called {{Transliteration|th|kaeng chuet}} is an exception to the rule that a {{Transliteration|th|kaeng}} should contain chillies, garlic, onions and shrimp paste. It is a clear Chinese-style meat and/or vegetable broth with mixed vegetables and often also minced pork, [[tofu]] and [[Cellophane noodles|glass noodles]]. The name translates as "bland curry" but it is seen as being a ''tom'', a soup, and it is therefore also often called ''tom chuet''. | ||
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Curries are eaten in combination with rice, the long-grained [[jasmine rice]] in [[central Thailand|central]] and [[southern Thailand]] and [[glutinous rice|sticky rice]] in [[northern Thailand|northern]] and [[Isan|northeastern Thailand]], and with noodles such as {{Transliteration|th|[[khanom chin]]}} (fermented rice noodles). Certain curries can also be eaten with ''roti'', the Thai version of the Indian-style fried [[flatbread|flat bread]] from [[Malaysia]] called {{Transliteration|th|[[roti canai]]}}. | Curries are eaten in combination with rice, the long-grained [[jasmine rice]] in [[central Thailand|central]] and [[southern Thailand]] and [[glutinous rice|sticky rice]] in [[northern Thailand|northern]] and [[Isan|northeastern Thailand]], and with noodles such as {{Transliteration|th|[[khanom chin]]}} (fermented rice noodles). Certain curries can also be eaten with ''roti'', the Thai version of the Indian-style fried [[flatbread|flat bread]] from [[Malaysia]] called {{Transliteration|th|[[roti canai]]}}. | ||
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[[Khao kaeng]] or {{Transliteration|th|khao rat kaeng}}, meaning "curry-on-rice", is a traditional type of [[fast food]] restaurant in Thailand which specialises in ready-made curries, and often several other dishes as well, served with rice. Their popularity in [[Bangkok]] as a place for a quick lunchtime meal is in decline. | [[Khao kaeng]] or {{Transliteration|th|khao rat kaeng}}, meaning "curry-on-rice", is a traditional type of [[fast food]] restaurant in Thailand which specialises in ready-made curries, and often several other dishes as well, served with rice. Their popularity in [[Bangkok]] as a place for a quick lunchtime meal is in decline. | ||
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==Typical ingredients== | ==Typical ingredients== | ||
[[File:Green curry ingredients.jpg|thumb|Ingredients for green curry]] | [[File:Green curry ingredients.jpg|thumb|Ingredients for green curry]] | ||
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===Curry paste=== | ===Curry paste=== | ||
[[File:Curry pastes Thailand (cropped).JPG|thumb|Red, green and yellow Thai curry pastes]] | [[File:Curry pastes Thailand (cropped).JPG|thumb|Red, green and yellow Thai curry pastes]] | ||
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*[[Coriander]] (cilantro) root | *[[Coriander]] (cilantro) root | ||
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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]]. | 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]]. | ||
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. | 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. | ||
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Both ''khrueang kaeng'' ({{lit|''kaeng'' ingredients}}) and ''[[nam phrik]] kaeng'' ({{lit|''kaeng'' chilli paste}}) are used to describe "curry paste" in Thailand. The latter is sometimes even shortened to only ''phrik kaeng'' ({{lit|''kaeng'' chilli}}). | Both ''khrueang kaeng'' ({{lit|''kaeng'' ingredients}}) and ''[[nam phrik]] kaeng'' ({{lit|''kaeng'' chilli paste}}) are used to describe "curry paste" in Thailand. The latter is sometimes even shortened to only ''phrik kaeng'' ({{lit|''kaeng'' chilli}}). | ||
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Thai curry pastes can be made at home from the bare ingredients, bought freshly made at markets in Thailand, or they can be had packaged at shops and supermarkets. | Thai curry pastes can be made at home from the bare ingredients, bought freshly made at markets in Thailand, or they can be had packaged at shops and supermarkets. | ||
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===Main ingredients=== | ===Main ingredients=== | ||
Most Thai curries are made with meat, fish or [[shellfish]] as their main ingredient. Vegetables and fruit, but also certain tree leaves such as from the ''[[Acacia pennata]]'' (''cha-om'') and the ''[[Ficus virens]]'' (''phak lueat''), and flowers such as those of the ''[[Sesbania grandiflora]]'' (''dok khae'') and [[banana]] (''hua pli''), can be added. Curries that contain mainly vegetables are, for example, ''kaeng liang'' (mixed vegetables) and ''kaeng nomai'' ([[bamboo shoot]]s). Ingredients were dictated by regional and seasonal availability: both [[Domestic pigs|pork]] and [[chicken]] (possibly first domesticated from wild [[Gallus gallus|jungle fowl]] in what is now Thailand) are easily available, and so are many varieties of fish, and shellfish, both fresh water species from the many rivers, lakes and rice paddies, as well as salt water species from the [[Andaman Sea]] and the [[Gulf of Thailand]]. Other traditional ingredients in Thai curries include [[frog]]s, [[snake]]s, [[snail]]s, [[bird|wild birds]] and [[Game (food)|game]] such as [[Sambar (deer)|Sambar deer]] and [[wild boar]]. Commonly used vegetables in curries are [[Thai eggplant]] (''makhuea pro''), [[Vigna unguiculata subsp. sesquipedalis|yardlong beans]] (''thua fak yao''), and different types of [[Squash (plant)|squash]] and [[pumpkin]]s (''fak''). | Most Thai curries are made with meat, fish or [[shellfish]] as their main ingredient. Vegetables and fruit, but also certain tree leaves such as from the ''[[Acacia pennata]]'' (''cha-om'') and the ''[[Ficus virens]]'' (''phak lueat''), and flowers such as those of the ''[[Sesbania grandiflora]]'' (''dok khae'') and [[banana]] (''hua pli''), can be added. Curries that contain mainly vegetables are, for example, ''kaeng liang'' (mixed vegetables) and ''kaeng nomai'' ([[bamboo shoot]]s). Ingredients were dictated by regional and seasonal availability: both [[Domestic pigs|pork]] and [[chicken]] (possibly first domesticated from wild [[Gallus gallus|jungle fowl]] in what is now Thailand) are easily available, and so are many varieties of fish, and shellfish, both fresh water species from the many rivers, lakes and rice paddies, as well as salt water species from the [[Andaman Sea]] and the [[Gulf of Thailand]]. Other traditional ingredients in Thai curries include [[frog]]s, [[snake]]s, [[snail]]s, [[bird|wild birds]] and [[Game (food)|game]] such as [[Sambar (deer)|Sambar deer]] and [[wild boar]]. Commonly used vegetables in curries are [[Thai eggplant]] (''makhuea pro''), [[Vigna unguiculata subsp. sesquipedalis|yardlong beans]] (''thua fak yao''), and different types of [[Squash (plant)|squash]] and [[pumpkin]]s (''fak''). | ||
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===Additional ingredients=== | ===Additional ingredients=== | ||
Fresh [[kaffir lime]] leaves (''bai makrut''), [[fingerroot]] (''krachai''), or fresh herbs such as [[Thai basil]] (''horapa'') are often added to Thai curries. Kaffir lime leaves and ''krachai'' are often cooked along with the other ingredients but fresh herbs such as Thai basil are nearly always added at the last moment to preserve the full taste and serve as a contrasting note to the flavours of a curry. [[Fish sauce]] is not only used when cooking the curry as a flavouring and for its salty taste, but it is usually also available at the table as a [[condiment]], mixed together with sliced green [[bird's-eye chilli]]es for those that prefer their curries more salty and spicy.Sugar (traditionally [[palm sugar]]) is used with curries that need to be sweetened. Besides lime juice, [[tamarind]] juice can also see use in sour curries as the souring agent such as in ''kaeng som''. To achieve the most fragrance from the ingredients in a curry paste, the curry paste is often first fried together with vegetable oil or coconut oil that has separated from the [[coconut cream]], before adding in the other ingredients. | Fresh [[kaffir lime]] leaves (''bai makrut''), [[fingerroot]] (''krachai''), or fresh herbs such as [[Thai basil]] (''horapa'') are often added to Thai curries. Kaffir lime leaves and ''krachai'' are often cooked along with the other ingredients but fresh herbs such as Thai basil are nearly always added at the last moment to preserve the full taste and serve as a contrasting note to the flavours of a curry. [[Fish sauce]] is not only used when cooking the curry as a flavouring and for its salty taste, but it is usually also available at the table as a [[condiment]], mixed together with sliced green [[bird's-eye chilli]]es for those that prefer their curries more salty and spicy.Sugar (traditionally [[palm sugar]]) is used with curries that need to be sweetened. Besides lime juice, [[tamarind]] juice can also see use in sour curries as the souring agent such as in ''kaeng som''. To achieve the most fragrance from the ingredients in a curry paste, the curry paste is often first fried together with vegetable oil or coconut oil that has separated from the [[coconut cream]], before adding in the other ingredients. | ||
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==Popular Thai curries== | ==Popular Thai curries== | ||
[[File:แกงรัญจวน บ้านยาหอม.jpg|thumb|''[[Kaeng ranjuan]]'']] | [[File:แกงรัญจวน บ้านยาหอม.jpg|thumb|''[[Kaeng ranjuan]]'']] | ||
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*{{Transliteration|th|[[Phat phrik khing]]}} ({{lit|stir-fried chilli ginger}}, this Thai curry actually does not contain [[ginger]]) | *{{Transliteration|th|[[Phat phrik khing]]}} ({{lit|stir-fried chilli ginger}}, this Thai curry actually does not contain [[ginger]]) | ||
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==Gallery== | ==Gallery== | ||
<gallery mode="packed"> | <gallery mode="packed"> | ||
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</gallery> | </gallery> | ||
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==See also== | ==See also== | ||
{{Portal bar|Thailand|Food}} | {{Portal bar|Thailand|Food}} | ||
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==Further reading== | ==Further reading== | ||
* [https://books.google.com/books?id=57LYKwAACAAJ Vatcharin Bhumichitr: The Big Book of Thai Curries] | * [https://books.google.com/books?id=57LYKwAACAAJ Vatcharin Bhumichitr: The Big Book of Thai Curries] | ||
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==External links== | ==External links== | ||
{{commons category-inline|Thai curry}} | {{commons category-inline|Thai curry}} | ||
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* [http://highheelgourmet.com/2013/03/23/curry_paste_/ highheelgourmet.com: Thai curry paste and ingredients that don't belong in them] | * [http://highheelgourmet.com/2013/03/23/curry_paste_/ highheelgourmet.com: Thai curry paste and ingredients that don't belong in them] | ||
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{{Cuisine of Thailand}} | {{Cuisine of Thailand}} | ||
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[[Category:Thai curries| ]] | [[Category:Thai curries| ]] | ||
{{二次利用|date=4 May 2025, at 22:13}} | {{二次利用|date=4 May 2025, at 22:13}} | ||
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