Indian and Thai curry - what is it and how to distinguish one from another? In both cases, the traditional seasonings of these countries bear such a name.
Often curry (what it is and how to use it in different dishes, we will consider in this article) is sold as a ready-made paste. In this case, the traditional dishes of the peoples of the East are easy to cook. It is enough to add the finished composition to the rest of the products (meat, vegetables).
Indian curry recipes - what is it?
The paste consists of a mixture of spices such as turmeric, ground cumin, chili, garlic, ginger, coriander. For density, tomato and tamarind pasta, a little vegetable oil are also added to it. And for the taste - balsamic vinegar, citric acid and salt. You can cook it yourself or buy in a specialized store of oriental products. Before cooking curry (the spices and dishes have the same name), which is a classic of Indian cuisine, it is better to study a little the culinary traditions of this country. Aromas and exotic shades of taste will be a little unusual for a European who has never encountered such dishes. First, you can put a little seasoning to get used to the unusual aroma. Indian curry is good because with its help you can show imagination and experiment in the kitchen. In such a dish, you can add any vegetables, as well as chicken or pork, seafood, mushrooms. Boiled rice is usually served to it. The simple taste creates a good contrast with the sharpness of the curry. You can bake traditional Indian cakes - bhaturi or puri.
To eat two hundred and fifty grams of chicken breast, you will need seventy grams of curry paste. As well as one hundred grams of coconut cream or milk and as many tomatoes in its own juice, one onion, a little water and olive oil. Sauté the onion in oil. Add curry paste and chopped chicken. After the meat is lightly browned, pour in the mashed tomatoes and coconut milk. If there is not enough fluid, add some more water. Stir, simmer under the lid for twenty minutes.
Green curry - what is it?
In Thailand, this mixture of spices, as well as the idea of this dish came from India. However, then it was transformed in accordance with local traditions beyond recognition. Green curry is more likely not like stew, but a thick soup. Cilantro gives an intense color to the seasoning and is fresh, unripe, not dried chili. Lime zest, shallots (or any onion with a mild flavor) and such an exotic ingredient as fish sauce or shrimp paste are also needed. In the absence of the latter, put unsalted soy sauce - the lightest of those that you will find. Mash all ingredients in a blender or crush in a mortar. No need to chase complete homogeneity. In addition to the ingredients already mentioned, in a green curry put a spoonful of coriander seeds, zira, galangal, lemongrass, black peppercorns and vegetable oil. The resulting mixture is added to fish or shrimp soup, to the filling for pies. Traditionally, almost all dishes in Thailand have a specific sweet and sour taste. Their pungency is somewhat similar to the taste of ginger.