What are so special about Thai curries? | THAI SQUARE (2024)

FAQs

What are so special about Thai curries? | THAI SQUARE? ›

To make a Thai curry

As you can see in the image above, most Thai curries start out with a similar flavor base consisting of lemongrass, galangal, shrimp paste, and other aromatics pounded into a smooth paste. Layered on top of those ingredients are the flavors that make each curry unique.

In general, Thai yellow curry is the mildest, Thai red curry is medium-hot and Thai green curry is spicy, although it can sometimes vary depending on what region of Thailand you are in.

The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

An interesting characteristic of Thai curries is that they are made of fresh ingredients only. Contrary to the Indian cooking, Thai restaurant prefers to use fresh herbs and spices to make the curry dishes, including fresh chillies and roots.

Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.

If you have never tasted Thai curry before, the yellow curry is definitely the best dish to start with the bright yellow color is from the turmeric spices and yellow mustard seeds. The yellow curry isn't always the same everywhere. But, you can always guarantee to enjoy a creamy taste created from the coconut milk.

Indian curry often utilizes dairy, such using yogurt sauce to marinate meats. In Southern India, coconut milk is a commonly used component, rather than dairy. Common ingredients within Indian curries include lentils, chicken, and chickpeas, and they often have a thicker consistency than Thai curries.

Green Thai Curry is considered the hottest of all curries that will give you that burning but tasty flavor all over your mouth. For those who think that red curry is the spiciest among the Thai curries, it's about time to change this mindset.

What thickens a Thai curry? ›

Coconut milk or cream:

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

Green curry is great with chicken and shrimp because it offers a punch of seasoning to the protein. The long list of herbs also makes green curry one of the healthiest Thai cuisine dishes. You may also see green curry in Thai fusion dishes like pasta or sandwiches.

Curries in Thailand mainly differ from the curries in India in their use of ingredients such as fresh rhizomes, herbs, and aromatic leaves over a mix of dried spices.

Thai curries often begin with a base curry paste of fresh ingredients and coconut milk, which gives the dish a creamier and milder flavor compared to Indian curries. Indian curries usually start with a base of dry spices, onions, ginger, and garlic, and often tomatoes, cream, or yogurt.

The flavor is based on an ingredient-packed curry paste. One of the key characteristics in Thai curry its higher levels of spiciness as compared with others from the region. The spice element mostly comes from fresh or dried whole chili peppers, rather than ground.

What makes Thai food so different from other cuisines is its use of contrasting flavors. Thai food often pairs hot spices with sweet, light citrus flavors like lime and mango. The signature peanut sauce is somewhere between sweet and savory and adds depth to any dish.

Curry is a recipe that originated from the Indian subcontinent, and generally consists of an eclectic medley of native spices, herbs, and veggies. The most common curry ingredients may include cumin, coriander, turmeric, ginger, garlic, onions, chili peppers, and tomatoes.