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'.
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 more
spicy.
Some
Thai curries are better
known today by the color
rather than the traditional names used in the past, and although they are all
basically the same base ingredients, there are slight variations.
Curries
are normally eaten in with rice, the long-grained jasmine
rice is popular in central and southern
Thailand ,and sticky
rice in the northern and north
eastern parts
Thailand, and parts
Thailand sometimes with noodles
such as khano
chin (fermented rice noodles).
Certain curries can also be eaten with roti, the Thai version of the
Indian-style fried flat bread from Malaysia called a roti
canai.
Thai
Curries include, Red, Green, Yellow, Massaman, Panang, Kang Pa just.
Ingredients Green Chili, Lemongrass, Garlic, shallot, Galangal, Shrimp paste, Kaffier lime,
Coriander, Cumin, Turmeric
