There’s something about Thai curries that’s both addictive and wholesome at the same time. Served in a bowl over noodles or rice we think they definitely deserve a place with some of the all time comfort food greats.
Thai curries differ from Indian curries in that Thai curry recipes tend to call for fresh ingredients such as herbs and aromatic leaves, rather than a mix of spices. They also cook quicker, are more liquid and can pack a punch up front from fresh chillies.
A curry paste traditionally forms the base of a Thai curry, and depending on the type, will usually contain shrimp paste, chilies, onions or shallots, garlic, lemongrass, galangal and coriander ground together into a paste in a pestle and mortar. Additional ingredients and spices can be added depending on the desired end taste.
The paste is first stir-fried in cooking oil which releases the flavours before the other ingredients are added. Coconut milk or water added next along with the main ingredients, whether they be, meat, seafood, vegetables or fruit. Fresh kaffir lime leaves and fresh herbs like as Thai basil can be added at the last minute to retain their intensity of flavour and colour.
We have chosen our favourite 5 Thai curry recipes to highlight the versatility of this dish, from vegan and vegetable based, to crab meat and the classic chicken Thai green curry, all highlight the unique captivating flavours of genuine Thai curries and are extremely simple to make in an evening.
Thai curries are usually enjoyed over plain steamed rice. We have just the recipe below.
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