Thai curry ( th, แกง, translit=kaeng, ) is a dish in
Thai cuisine
Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand.
Thai cooking places emphasis on lightly prepared dishes with strong Odor, aromatic components and a spicy edge. Australian chef David Thompson (chef), David ...
made from
curry paste Indian curry pastes in a UK supermarket
Curry paste usually refers to a paste used as a cooking ingredient in the preparation of a curry. There are different varieties of curry paste depending from the region and also within the same cuisine:
*In ...
,
coconut milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
or water, meat, seafood, vegetables or fruit, and herbs.
Curries
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included.
There are many varieties of curry. The choice of spices for each dish in tradi ...
in Thailand mainly differ from the curries in India in their use of ingredients such as herbs and aromatic leaves over a mix of spices.
Definition
The first Thai dictionary from 1873 CE (2416 in the Thai Buddhist calendar) defines ''kaeng'' as a watery dish to be eaten with rice and utilizing
shrimp paste
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are eithe ...
, onions or shallots,
chillies
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
, and garlic as essential ingredients. Coconut milk is not included in this definition and many Thai curries, such as and , do not feature it. Curries in
Lanna
The Lan Na Kingdom ( nod, , , "Kingdom of a Million Rice Fields"; th, อาณาจักรล้านนา, , ), also known as Lannathai, and most commonly called Lanna or Lanna Kingdom, was an Indianized state centered in present-day ...
(northern Thai) cuisine, with only a few exceptions, do not use coconut milk due to coconut palms not growing well, if at all, in the climate of the
Thai highlands
The Thai highlands or Hills of northern Thailand is a mountainous natural region in the north of Thailand. Its mountain ranges are part of the system of hills extending through Laos, Burma, and China and linking to the Himalayas, of which they ma ...
. The
spiciness
Pungency () refers to the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy () is sometimes applied to foods with a l ...
of Thai curries depends on the amount and kind of chilli used in the making of the paste. Even within one type of curry the spiciness can differ widely.
The word "curry" figures in the Thai language as ''"kari"'' ( th, กะหรี่), and refers to dishes using either an Indian-style
curry powder
Curry powder is a spice mix originating from the Indian subcontinent where it is typically called garam masala.
History
Key ingredients of curry powder consist of ginger, garlic, fennel, mace, cumin, coriander, cardamom, cinnamon and turmeric ...
, known as ''phong kari'' in Thailand, or to the dish called ''kaeng kari'', an Indian-influenced curry that is made with spices that are common to Indian dishes but less often used in these proportions in Thai cuisine. ''Kung phat phong kari'' (prawns fried with egg and curry powder) is an example of a dish using the Indian style curry powder.
Although is also defined as being of "watery" substance, the thickness of the sauce can vary considerably from
broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...
-like to that of a thick
stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...
, and it can even be a completely dry dish. Representatives of dry curries, dishes which are (stir-)fried with a curry paste, are and . and are representatives of the more broth-like curries. and resemble stews. (a
steamed
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have ...
fish curry), (curry
aspic
Aspic or meat jelly () is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as ''aspic gelée'' or ...
from northern Thailand) and noodle dishes such as are also seen as Thai curry dishes as they all use curry pastes in their preparation.
The dish called is an exception to the rule that a should contain chillies, garlic, onions and shrimp paste. It is a clear Chinese style meat and/or vegetable broth with mixed vegetables and often also minced pork,
tofu
Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm ...
and
glass noodles
Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan ...
. The name translates as "bland curry" but it is seen as being a ''tom'', a soup, and it is therefore also often called ''tom chuet''.
Curries are eaten in combination with rice, the long-grained
jasmine rice
Jasmine rice ( th, ข้าวหอมมะลิ; ; ) is a long-grain variety of fragrant rice (also known as aromatic rice). Its fragrance, reminiscent of ''pandan'' (''Pandanus amaryllifolius'') and popcorn, results from the rice plant's na ...
in
central
Central is an adjective usually referring to being in the center of some place or (mathematical) object.
Central may also refer to:
Directions and generalised locations
* Central Africa, a region in the centre of Africa continent, also known as ...
and
southern Thailand
Southern Thailand, Southern Siam or Tambralinga is a southernmost cultural region of Thailand, separated from Central Thailand region by the Kra Isthmus.
Geography
Southern Thailand is on the Malay Peninsula, with an area of around , bounded ...
and
sticky rice
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...
northeastern Thailand
Northeast Thailand or Isan (Isan/ th, อีสาน, ; lo, ອີສານ; also written as Isaan, Isarn, Issarn, Issan, Esan, or Esarn; from Pali ''īsānna'' or Sanskrit ईशान्य ''īśānya'' "northeast") consists of 20 provin ...
, and with noodles such as (fermented rice noodles). Certain curries can also be eaten with ''roti'', the Thai version of the Indian-style fried
flat bread
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread.
Flatbreads ra ...
from
Malaysia
Malaysia ( ; ) is a country in Southeast Asia. The federation, federal constitutional monarchy consists of States and federal territories of Malaysia, thirteen states and three federal territories, separated by the South China Sea into two r ...
called .
or , meaning "curry-on-rice", is a traditional type of
fast food
Fast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service. It is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredien ...
restaurant in Thailand which specialises in ready-made curries, and often several other dishes as well, served with rice. Their popularity in
Bangkok
Bangkok, officially known in Thai language, Thai as Krung Thep Maha Nakhon and colloquially as Krung Thep, is the capital and most populous city of Thailand. The city occupies in the Chao Phraya River delta in central Thailand and has an estima ...
as a place for a quick lunchtime meal is in decline.
Typical ingredients
Curry paste
Thai curries are always made with a
curry paste Indian curry pastes in a UK supermarket
Curry paste usually refers to a paste used as a cooking ingredient in the preparation of a curry. There are different varieties of curry paste depending from the region and also within the same cuisine:
*In ...
. Common ingredients used in many Thai curry pastes are:
*
Shrimp paste
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are eithe ...
*
Chillies
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
; depending on the curry these can be dried or fresh, red or green
*
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...
s or
shallot
The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with ''Allium cepa'' (the common onion) in 2010, as the d ...
s
*
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
*
Lemongrass
''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family.
Some ...
*
Galangal
Galangal () is a common name for several tropical rhizomatous spices.
Differentiation
The word ''galangal'', or its variant ''galanga'' or archaically ''galingale'', can refer in common usage to the aromatic rhizome of any of four plant spec ...
(cilantro) root
Depending on the type of curry, additional ingredients for the paste can include spices such as
turmeric
Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asi ...
,
pepper
Pepper or peppers may refer to:
Food and spice
* Piperaceae or the pepper family, a large family of flowering plant
** Black pepper
* ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae
** Bell pepper
** Chili ...
, coriander seeds,
cardamom
Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are rec ...
fingerroot
''Boesenbergia rotunda'' (Thai: กระชาย ''krachai'', Khmer: ខ្ជាយ ''k'jeay'', Indonesian: temu kunci), commonly known as Chinese keys, fingerroot, lesser galangal or Chinese ginger, is a medicinal and culinary herb from Chi ...
.
Ingredients are traditionally ground together with a
mortar and pestle
Mortar and pestle is a set of two simple tools used from the Stone Age to the present day to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The ''mortar'' () ...
, though increasingly with an electric
food processor
A food processor is a kitchen appliance used to facilitate repetitive tasks in the preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as "food ...
. With many curries, the paste is first stir-fried in
cooking oil
Cooking oil is plant, animal, or synthetic liquid fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips, and may be called edible oil. ...
before other components are added in to the dish. This allows certain flavours in the spices and other ingredients in the paste to develop that cannot be released at the lower temperature of boiling water.
Both ''khrueang kaeng'' () and ''
nam phrik
''Nam phrik'' ( th, น้ำพริก, ) is a type of Thai spicy chili sauce typical of Thai cuisine. Usual ingredients for ''nam phrik'' type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or ...
kaeng'' () are used to describe "curry paste" in Thailand. The latter is sometimes even shortened to only ''phrik kaeng'' ().
Thai curry pastes can be made at home from the bare ingredients, bought freshly made at markets in Thailand, or they can be had packaged at shops and supermarkets.
Main ingredients
Most Thai curries are made with meat, fish or
shellfish
Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater envir ...
as their main ingredient. Vegetables and fruit, but also certain tree leaves such as from the ''
Ficus virens
''Ficus virens'' is a plant of the genus ''Ficus'' found in Pakistan, India, southeast Asia, through Malaysia and into Northern Australia. Its common name is white fig; it is locally known as ''pilkhan'' and in the Kunwinjku language it is calle ...
'' (''phak lueat''), and flowers such as those of the ''
Sesbania grandiflora
''Sesbania grandiflora'', commonly known as vegetable hummingbird, katurai, agati, or West Indian pea, is a small leguminous tree native to Maritime Southeast Asia and Northern Australia. It has edible flowers and leaves commonly eaten in Southea ...
'' (''dok khae'') and
banana
A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus ''Musa''. In some countries, bananas used for cooking may be called "plantains", distinguis ...
(''hua pli''), can be added. Curries that contain mainly vegetables are, for example, ''kaeng liang'' (mixed vegetables) and ''kaeng nomai'' (
bamboo shoot
Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including ''Bambusa vulgaris'' and ''Phyllostachys edulis''. They are used as vegetables in numerous Asian dishes and b ...
s). Ingredients were dictated by regional and seasonal availability: both
pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Pork is eaten both freshly cooked and preserved; ...
and
chicken
The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...
(possibly first domesticated from wild
jungle fowl
Junglefowl are the only four living species of bird from the genus ''Gallus'' in the bird order Galliformes, and occur in parts of South and Southeast Asia. They diverged from their common ancestor about 4–6 million years ago.
Although origin ...
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
The Andaman Sea (historically also known as the Burma Sea) is a marginal sea of the northeastern Indian Ocean bounded by the coastlines of Myanmar and Thailand along the Gulf of Martaban and west side of the Malay Peninsula, and separated from ...
and the
Gulf of Thailand
The Gulf of Thailand, also known as the Gulf of Siam, is a shallow inlet in the southwestern South China Sea, bounded between the southwestern shores of the Indochinese Peninsula and the northern half of the Malay Peninsula. It is around in l ...
. Other traditional ingredients in Thai curries include
frog
A frog is any member of a diverse and largely Carnivore, carnivorous group of short-bodied, tailless amphibians composing the order (biology), order Anura (ανοὐρά, literally ''without tail'' in Ancient Greek). The oldest fossil "proto-f ...
s,
snake
Snakes are elongated, Limbless vertebrate, limbless, carnivore, carnivorous reptiles of the suborder Serpentes . Like all other Squamata, squamates, snakes are ectothermic, amniote vertebrates covered in overlapping Scale (zoology), scales. Ma ...
s,
snail
A snail is, in loose terms, a shelled gastropod. The name is most often applied to land snails, terrestrial pulmonate gastropod molluscs. However, the common name ''snail'' is also used for most of the members of the molluscan class Gastro ...
s,
wild birds
''Wild Birds'' ( sv, Vildfåglar) is a 1955 Swedish drama film directed by Alf Sjöberg and starring Maj-Britt Nilsson, Per Oscarsson and Ulf Palme.Qvist & Von Bagh p.121 It was shot at the Råsunda Studios in Stockholm and on location in Gothe ...
and
game
A game is a structured form of play (activity), play, usually undertaken for enjoyment, entertainment or fun, and sometimes used as an educational tool. Many games are also considered to be work (such as professional players of spectator s ...
such as
Sambar deer
The sambar (''Rusa unicolor'') is a large deer native to the Indian subcontinent and Southeast Asia that is listed as a vulnerable species on the IUCN Red List since 2008. Populations have declined substantially due to severe hunting, local ins ...
and
wild boar
The wild boar (''Sus scrofa''), also known as the wild swine, common wild pig, Eurasian wild pig, or simply wild pig, is a suid native to much of Eurasia and North Africa, and has been introduced to the Americas and Oceania. The species is ...
. Commonly used vegetables in curries are
Thai eggplant
Thai eggplant ( th, มะเขือ, ') is the name for several varieties of eggplant used in Southeast Asian cuisines, most often of the eggplant species ''Solanum melongena''. They are also cultivated in India and Sri Lanka and feature i ...
(''makhuea pro''), yardlong beans (''thua fak yao''), and different types of
squash
Squash may refer to:
Sports
* Squash (sport), the high-speed racquet sport also known as squash racquets
* Squash (professional wrestling), an extremely one-sided match in professional wrestling
* Squash tennis, a game similar to squash but pla ...
and
pumpkin
A pumpkin is a vernacular term for mature winter squash of species and varieties in the genus ''Cucurbita'' that has culinary and cultural significance but no agreed upon botanical or scientific meaning. The term ''pumpkin'' is sometimes use ...
s (''fak'').
Additional ingredients
Fresh
kaffir lime
''Citrus hystrix'', called the kaffir lime or makrut lime, (, ) is a citrus fruit native to tropical Southeast Asia.
Its fruit and leaves are used in Southeast Asian cuisine, and its essential oil is used in perfumery. Its rind and crushed leav ...
leaves (''bai makrut''),
fingerroot
''Boesenbergia rotunda'' (Thai: กระชาย ''krachai'', Khmer: ខ្ជាយ ''k'jeay'', Indonesian: temu kunci), commonly known as Chinese keys, fingerroot, lesser galangal or Chinese ginger, is a medicinal and culinary herb from Chi ...
(''krachai''), or fresh herbs such as
Thai basil
Thai basil ( th, โหระพา, , ISO: hōraphā, ; km, ជីរនាងវង, ''chi neang vorng''; vi, húng quế) called ''káu-chàn-thah'' () in Taiwan, is a type of basil native to Southeast Asia that has been cultivated to p ...
(''horapa'') are often added to Thai curries. Kaffir lime leaves and ''krachai'' are often cooked along with the other ingredients but fresh herbs such as Thai basil are nearly always added at the last moment to preserve the full taste and serve as a contrasting note to the flavours of a curry.
Fish sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, P ...
is not only used when cooking the curry as a flavouring and for its salty taste, but it is usually also available at the table as a
condiment
A condiment is a preparation that is added to food, typically after cooking, to impart a specific Flavoring, flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is serv ...
, mixed together with sliced green bird's-eye chillies for those that prefer their curries more salty and spicy. Sugar (traditionally
palm sugar
Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed s ...
) is used with curries that need to be sweetened. Besides lime juice,
tamarind
Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this species. It belongs ...
juice can also see use in sour curries as the souring agent such as in ''kaeng som''. To achieve the most fragrance from the ingredients in a curry paste, the curry paste is often first fried together with vegetable oil or coconut oil that has separated from the
coconut cream
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
, before adding in the other ingredients.
Popular Thai curries
* (, it is known as "
yellow curry
Yellow curry ( th, แกงกะหรี่, , ; Chinese: 黃咖喱) is a curry made from cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, mace and cinnamon. It generally contains less chilli ...
" in the West)
*, a curry of northern Thai cuisine
* (, it is known as "
green curry
Green curry ( th, แกงเขียวหวาน, , , literally "sweet-green curry") is a Central Thailand, central Thai variety of Thai curry, curry.
Etymology
The name "green" curry derives from the color of the dish, which comes from gr ...
" in the West)
* (, in addition to the curry paste, it uses whatever is available in nature)
* (, it is known as "
red curry
Red curry ( th, แกงเผ็ด, , , lit.: 'spicy curry') is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu.
...
" in the West)
* (, every region has its own variety)
* (; the name is supposedly derived from " mosalman", an archaic word for "Muslim")
*'' Kaeng Ranjuan'' (a leftover food with spicy, sour, sweet, and salty beef curry seasoned with no more than fermented shrimp paste chili sauce.)
* (a Burmese-influenced curry
noodle soup
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as ...
from northern Thailand)
* (the name possibly refers to the
Malaysia
Malaysia ( ; ) is a country in Southeast Asia. The federation, federal constitutional monarchy consists of States and federal territories of Malaysia, thirteen states and three federal territories, separated by the South China Sea into two r ...
n island state of
Penang
Penang ( ms, Pulau Pinang, is a Malaysian state located on the northwest coast of Peninsular Malaysia, by the Malacca Strait. It has two parts: Penang Island, where the capital city, George Town, is located, and Seberang Perai on the Malay ...
; this is a creamy and generally mild curry)
* (, this Thai curry actually does not contain
ginger
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...
)
Gallery
File:Curry paste fried with coco cream.JPG, ''Phanaeng'' paste is fried together with
coconut cream
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
File:Kaeng phak lueat.JPG, ''Kaeng phak lueat'', a northern Thai curry with ficus leaves
File:Thai style Otah.JPG, ''Ho mok pla'', steamed fish curry
File:Khua kling.JPG, ''Khua kling'', an extremely spicy, dry fried curry from southern Thailand
File:2014 1204 Khao Soi in Chiang Mai.jpg, ''Khao soi'', a curry
noodle soup
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as ...
from northern Thailand
File:Kaeng kradang.jpg, ''Kaeng kradang'', a pork curry
aspic
Aspic or meat jelly () is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as ''aspic gelée'' or ...
File:Tom jued tahoo.jpg, ''Kaeng chuet'', the curry that isn't curry, but actually a soup.
File:Kaeng tai pla34.JPG, '' Kaeng tai pla'', made from fermented fish entrails
File:Thai Seafood Curry.jpg, A seafood curry in the United States inspired by the flavors of Thai cuisine
File:แกงฮังเล ที่ หลู้ลำ.jpg, ''
Kaeng hang le
''Kaeng hang le'' ( th, แกงฮังเล, ) is a rich Northern Thai pork curry. ''Kaeng hang le'' is very popular in Northern Thailand, well-known as a specialty of the region. The curry differs from traditional northern Thai curries in s ...
'', a northern Thai curry with Burmese influences
See also
*
Curries
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included.
There are many varieties of curry. The choice of spices for each dish in tradi ...
in
List of Thai dishes
Below is a list of dishes found in Thai cuisine.
Individual dishes
Note: The Thai script column is linked to how it is pronounced when available.
Rice dishes
}) where the omelette is topped with a minced pork and vegetable stir-fry.
, -
, Kha ...
''
* ''
Kroeung
''Kroeung'' ( km, គ្រឿង, krœăng, ) is a generic Khmer word for a number of spice/herb pastes that make up the base flavors of many Khmer dishes.Cambodian Cooking Clas''What makes Cambodian Cuisine different'' Accessed July 21, 2007. ...
''
* ''
Gulai
''Gulai'' is a class of spicy and rich stew commonly found in Indonesia, Malaysia and Singapore. The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables suc ...