Welcome to the Home Cooking DOTM reporting thread for May 2018. This month we’ll be cooking Thai Curries and Thai Curry Pastes.
I am by no means an expert on Thai curries, but the main difference between them and other types of curries seems to be the use of curry paste, as opposed to individual spices. They often include chiles, garlic, galangal, lemongrass, and shrimp paste. RainyRamone alerted me to this interesting article:
In the spirit of DOTM, and pushing our individual culinary envelopes, I’m going to urge you all to try making your own curry pastes, but if you opt to use a bottled paste, please mention the type and the ingredients.
There may be an infinite number of Thai Curries, but some of the more common ones include:
When you make your Thai curry and/or curry paste, please share your ingredients, your technique, and your outcome. Photos are always appreciated.
Per Chowhound rules, please do not quote an author’s recipe verbatim, but you may paraphrase it or include a link. If your recipe is original, you are welcome to include it in its entirety if you like.
(Begin cooking your curries, per Google translate.)
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