Translations:Gulai/6/en

In neighbouring Siam (modern-day Thailand), Indian traders and Buddhist missionaries introduced key aromatics such as tamarind, cumin and lemongrass. These ingredients formed the basis of 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 dishes, including early forms of Thai curry known as 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.