Thai
curry refers both to dishes
in Thai cuisine that are made with various
types of curry
paste and to the pastes themselves.
A
Thai curry dish is made from curry paste, coconut
milk or water, meat, seafood,
vegetables or fruit, and herbs. Curries in Thailand mainly differ from the
curries in Indian
cuisine in their use of ingredients
such as herbs and aromatic leaves over a mix of spices. Dishes that are known to us as
"Thai curries" in the Western world are called kaeng in Thailand (also written as gaeng; Thai).
The spiciness of a Thai curries depends on
the amount of chili used in the making of the paste, and the amount of paste
you add, even within one type of curry the spiciness can be
very different, you
may find that that
a curry you would eat in Europe is fairly mild
however compared to Thailand where this would be much spicier.
In
1964 Ms. Nittaya
and her family created a unique Thai curry paste.
Ms. Nittaya and her family have searched far and
wide for the best ingredients, years have been spent discovering the right
blend of herbs and spices. The result is a perfectly balanced recipe, Nittaya's reputation is deservedly built on word
of mouth, with many Thai households believing 'it is as good as making it at
home'.
Ingredients: Green Chili, Lemongrass, Garlic, shallot, Galangal, Kaffir lime,
Coriander, Cumin, Turmeric
Product of Thailand