Indian and Thai curry - what is it and how to distinguish one from another? In both cases, this name is worn by traditional seasonings of these countries.
Indian recipes for curry - what is it?
Pasta consists of a mixture of spices such as turmeric,ground cumin, chili, garlic, ginger, coriander. For the density, tomato and tamarind pastes, a little vegetable oil, are also added to it. And for taste - balsamic vinegar, citric acid and salt. You can cook it yourself or buy in a specialized store of oriental products. Before cooking curry (pasta from spices and dishes of the same name), which is a classic of Indian cuisine, it is better to learn a little about the culinary traditions of this country. Flavors and exotic shades of taste will be a bit unusual for a European who has never come across such dishes. First you can put a little seasonings 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 this dish, you can add any vegetables, as well as chicken or pork, seafood, mushrooms. It is usually served with boiled rice. Simple taste creates a good contrast with curry severity. You can bake traditional Indian cakes - bhaturi or puri.
For a dish of two hundred and fifty grams of chickenBreasts will need seventy grams of curry paste. And also one hundred grams of coconut cream or milk and as many tomatoes in your own juice, one onion, some water and olive oil. Fry the onion in oil. Add the curry paste and chopped chicken. After the meat has browned, pour the mashed tomatoes and coconut milk. If the liquid is not enough, 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 thisdishes came from India. However, then it was transformed in accordance with local traditions beyond recognition. Green curry resembles rather not a stew, but a thick soup. Intense color seasoning gives coriander and fresh, unripe, rather than dried chili. You also need lime zest, onions (or any onion with a fuzzy taste) and an exotic ingredient such as fish sauce or shrimp paste. For lack of the latter, put unsalted soy sauce - the lightest of those that you will find. Cut all the ingredients in a blender or rastolkite in a mortar. It is not necessary to pursue complete homogeneity. In addition to the ingredients already mentioned, a spoonful of coriander seeds, zir, galangal, lemongrass, black peppercorn and vegetable oil are placed in green curry. The resulting mixture is added to fish or shrimp soup, in a pie filling. Traditionally, almost all the dishes in Thailand have a specific sour-sweet taste. Their wittiness is somewhat similar to that of ginger.
