If you ever visited a Thai restaurant and sampled their famous Thai red curry, you might have wanted to recreate this recipe at home. Indeed, there is something so cozy and heartwarming about Thai food that makes it perfect for cooking at home. The use of various spices and herbs is the most distinctive quality of Thai food. It is no wonder how it has come to be quite popular all over the world. If you are interested to learn about how to cook Thai curry, you must understand there is more than one type of curry dish to try.
As mentioned above, Thai cooking is quite complex. Even though this cuisine is most famous for their Pad Thai and curry dishes, there is more than one type of curry in traditional Thai cookbook. The choices range from non-spicy curry recipes to ultra spicy. Hence, it makes it possible to choose a recipe depending on your taste preferences.
The first type of curry that you will encounter as you learn cooking Thai food is Kaeng Jued. This dish comprises the use of broth, meat and vegetables. In traditional Thai cuisine, homemade broth tastes much better than using broth cubes as it offers a richer flavor. Bones and some meat are broiled over low heat for several hours. This helps to extract more flavor from the bones and meat to be transferred into the broth.
Then, there are limitless options for the type of dish to work on for Kaeng Jued depending on the type of meat used. You can use chicken, pork, beef, or a combination of these meat types into the broth. This type of curry dish is indeed different from what people normally know, especially when they have tried the Thai red curry. In Thailand, it is still referred to as “curry” even though it uses a different cooking process and does not include the use of coconut milk.
Another type of curry dish is called Kaeng Ped. There are two more categories under this: with or without coconut milk. However, the cooking process is still similar to Kaeng Jued with its use of broth, vegetables and meat. Other key ingredients to this type of dish is the use of curry paste (homemade or commercial), sugar and fish sauce.
Meanwhile, Kaeng Khua is another type of traditional curry dish from Thailand. Its use of curry paste provides a distinct flavor from Kaeng Jued and Kaeng Ped. However, it provides a stronger flavor profile because it also uses dried small shrimp or grilled fish into the recipe. The existing ingredients already have its strong aroma so this dish no longer requires the use of other spices. Depending on the specific recipe you are using, there are more ingredients added into the cooking process such as shrimp paste, lemongrass, dried chili, and lime zest, among other things.
If you want to master the art of cooking Thai red curry, go to http://marionskitchen.com.au/food-range/marions-kitchen-thai-red-curry/. The website offers a variety of Thai recipes you can learn and practice from. From classic Thai dishes to modern recipes, it makes exploring Thai cuisine in your kitchen even more fun and exciting!