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Thai curry (Thai: แกง, romanized: kaeng, pronounced) is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingredients such as fresh rhizomes, herbs, and aromatic leaves rather than a mix of dried ...
The prepared red curry paste is cooked on a saucepan with cooking oil, to which coconut milk is added. [1] Then the meat as protein source is added into the curry-base soup. Various kinds of meats could be made as red curry, such as chicken, beef, pork, shrimp, duck, or even exotic meats such as frog and snake meats. The most common however ...
Ceylon is the name given to a family of curry recipes with the key ingredients being coconut, lime, and a specific Ceylon curry powder, which classifies it as "hot" on most guides. [ 1 ] [ 2 ] External links
Green bean curry Milk gravy Coconut milk with a dash of saffron and onion, usually used for gravy with String-hoppers Kiribath Coconut milk rice: Pol Pani: Sri Lankan pancake made with coconut milk Parippu Sri Lankan style lentil or Dhal curry: Ala Kari Potato Curry: Malumas Kari Fish Curry. Harakamas Kari Beef Curry Kukulmas Kari Chicken Curry
Many types of curry exist in different countries. In Southeast Asia, curry often contains a spice paste and coconut milk. In India, the spices are fried in oil or ghee to create a paste; this may be combined with a water-based broth, or sometimes with milk or coconut milk. In China and Korea, curries are based on a commercial curry powder.
Kaeng yot maphrao sai kai is a northern Thai curry of palm shoots and chicken. In Southeast Asia, where coconuts, and different spices originated, various native dishes made with coconut milk or curry pastes and eaten with rice are often collectively referred to as "curries" in English. [6]
A restaurant menu in Kerala Traditional Kerala sadhya Idiyappam served with egg. One of the traditional Kerala dishes is vegetarian and is called the Kerala sadya.A full-course sadya, consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal of Kerala eaten usually on celebratory occasions including weddings, Onam and Vishu.
Appam: a type of bowl-shaped pancake made with fermented rice batter and coconut milk. Attukal Paya: Mutton leg soup. Local version also known as Sup kambing; Avial: a vegetable stew made from julienned or shredded vegetables sauteed in coconut oil and seasoned with spices like curry leaves, turmeric, cumin powder and green chilies. The ...