thai curry

20
World's 50 most delicious foods 1. Massaman curry, Thailand 2. Neapolitan pizza, Italy 3. Chocolate, Mexico 4. Sushi, Japan ... 28. Pho, Vietnam 30. Goi cuon (summer roll), Vietnam By CNNGo 21 July, 2011

Upload: daisy

Post on 19-Jan-2015

986 views

Category:

Travel


5 download

DESCRIPTION

 

TRANSCRIPT

Page 1: Thai curry

World's 50 most delicious foods

1. Massaman curry, Thailand

2. Neapolitan pizza, Italy

3. Chocolate, Mexico

4. Sushi, Japan

...

28. Pho, Vietnam

30. Goi cuon (summer roll), Vietnam

By CNNGo 21 July, 2011

Page 2: Thai curry

Thai cuisine is the national cuisine of Thailand. Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components. Thai cuisine is known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of the four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and (optional) bitter.; and it also can be quite hot (spicy).

Page 3: Thai curry

I. THAI FOOD CHARACTERISTICS Integrated from neighbor countries Blend of herbs, spices and fresh food Combine 4 main tastes (4S) Typical meals: rice, soup, curry, salad, fried dishes,

insect, fruit Famous food: Thai hot pot, Tom yam gung sour soup,

Curry a part of Thai culture attracting tourists each year

Culinary and cooking tours of Thailand

Page 4: Thai curry

• Most non-Thai curries consist of powdered or ground dried spices, whereas the major ingredients of Thai curry are fresh herbs. • A simple Thai curry paste consists of dried chilies, shallots and shrimp paste. More complex curries include garlic, galangal, coriander roots, lemon grass, kefir lime peel and peppercorns.

Curries

Page 5: Thai curry

THAI CURRY “curry” derived from Tamil word “kari” mean

sauce Basic curry: vegetables/meat cooked with spices

with or without gravy Variety of ingredients: seafood, chicken, beef,

vegetable, coconut milk, chili…

Page 6: Thai curry

COMPARISON India curry Less ingredients: yogurt,

butter, dry spices, chick pea flour

Simple cooking style Form: paste

Thai curry Ingredients:

meat, fish, vegetable, herbs, spices

Complex cooking style Form: sauce

Using of fresh ingredients & more coconut milk, Thai curries tend to be more aromatic and greasy than Indian curries

Page 7: Thai curry

II. TYPES OF THAI CURRY Three broad categories of curry:

Curry water basedCurry paste basedCurry coconut-milk based or color based

Page 8: Thai curry

COLOR BASED The most common way to

categories Thai curry Five types: Red, yellow,

green, panang and massaman

The most popular curries: red, green and yellow curries

Page 9: Thai curry

COLOR BASED

Types of curry

Green curry Red Curry

Yellow curry

Color Green Red Yellow

Paste Fresh Dry Dry

Types Soup Soup Soup & powder

Hot degree Hot Hottest Medium

Place to eat Central North South

Page 10: Thai curry

III. MAKING PROCESS OF GREEN CURRY

Key ingredients: fresh chilies, lemon grass, galangal, garlic, shallot, kaffir lime, cilantro roots, and shrimp paste

How to make Thai green curry?Prep Time: 25 minutesCook Time: 20 minutesTotal Time: 45 minutes

Page 11: Thai curry

INGREDIENTS Green curry paste: fresh green Thai chilies,

onion, garlic, ginger, lemongrass, coriander, cumin, shrimp paste, white pepper, fish sauce, brown sugar, lime juice,

Curry ingredients: boneless chicken thigh, coconut milk, lime leaves, red bell pepper, zucchini, fresh basil, vegetable oil

Page 12: Thai curry

PREPARATION Place all the "green curry paste" ingredients together in

a food processor Add the oil on frying pan and then add the green curry

paste After 30 seconds to 1 minute, add coconut milk Add the chicken, stirring to incorporate. When the

curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.

Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.

Add the red bell pepper and zucchini, lime leaf, Simmer another 2-3 minutes

adding 1-2 Tbsp. fish sauce, spicy Serve this curry in bowls

Page 13: Thai curry

IV. SERVING CURRY

Curries are eaten spooned over plain steamed jasmine rice or kanom jeen (round rice noodles). This helps to cut the heat and the intensity of the flavors

Diners normally share a bowl of curry which is accompanied by dishes with mild & salty tastes working as Thailand cooling factors

Page 14: Thai curry

The main food in Thailand food is rice.Everyone has eaten it since they were born

But we can’t really eat rice alone so we have to have something to go with it.

+ ?= curry

Page 15: Thai curry

FOR EXAMPLES,…

Thai green chicken curry

Serve with a bowl of Thai fragrant rice and lime wedges for squeezing over

Thai red curry Serve with the coriander sprinkled over and steamed jasmine rice

Page 16: Thai curry

V. HEALTH BENEFITS OF CURRY

Turmeric is a stimulant for the digestion and detoxifies the body

Fresh Chili Peppers act as a stimulant for the digestion, a circulatory stimulant and an antioxidant, being rich in protein,vitamin A and C. They are effective against colds, flues and congestion

Kaffir Lime and Galangal are stimulants for the digestion

Lemon grass is useful against colds, congestion, fever, cough, sore throat

Garlic acts as a carmative, a detoxifying agent and is powerful against colds, congestion and cough

Page 17: Thai curry

© C

row

n co

pyrig

ht 2

00

8

VI. Top tips• Use a range of different vegetables, such as broccoli, spinach or courgette

• Use frozen vegetables, like peas, runner beans or soy beans

• Curries not best served with wines because it is too strong for wine

• Serving with rice → best & normal way

Page 18: Thai curry

WHERE TO TASTE THAI CURRY

ThaiExpress restaurant

Adress:Tòa nhà 24T2, Hoàng Đạo Thúy, Trung Hòa, Nhân Chính, Cầu Giấy, Hn

Page 19: Thai curry

WHERE TO TASTE THAI CURRY IN THAILAND

Deck restaurant Address: Soi 7 Th Hat Pattaya

Dalaabaa Bar and Restaurants Address: 113 Th Bamrungrat,E of Mae Nam Ping River

Page 20: Thai curry