Thai curry/ja: Difference between revisions

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===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'').