![]() ![]() Common additives are fish sauce, sugar, chopped Makrut lime leaves, Thai eggplant, bamboo shoots, and Thai basil ( bai horapha). The most common however, are chicken, pork and beef. Various kinds of meats could be made as red curry, such as chicken, beef, pork, shrimp, duck, or even exotic meats such as frog and snake meats. Then the meat as protein source is added into the curry-base soup. ![]() The prepared red curry paste is cooked on a saucepan with cooking oil, to which coconut milk is added. ![]() Today, the prepared Thai red curry pastes are available at markets produced in mass quantities, and also available in bottled jar produced by some brands. The main ingredients include (dried) red chili peppers, garlic, shallots, galangal, shrimp paste, salt, makrut lime leaves, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass. The red coloring derived from dry red spur chillies ( Thai: พริกแห้งเม็ดใหญ่, RTGS: phrik haeng met yai) – which is dried phrik chi fa red chilies. The base Thai red curry paste ( Thai: พริกแกงเผ็ด, RTGS: phrik kaeng phet) is traditionally made with a mortar and pestle, and remains moist throughout the preparation process. Red curry ( Thai: แกงเผ็ด, RTGS: kaeng phet, pronounced, 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. ![]()
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