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Phat khing (Thai: ผัดขิง, pronounced [pʰàt kʰǐŋ]; Lao: ຜັດຂີງ) is a Thai dish, [1] that is popular in Thailand and Laos. Kai phat khing (ไก่ผัดขิง) contains stir-fried chicken and different vegetables like mushrooms and peppers , but other meats may be used.
Phat phrik khing or pad prik king (Thai: ผัดพริกขิง, pronounced [pʰàt pʰrík kʰǐŋ]) is a type of Thai curry that is drier than other Thai curries such as red curry as it is fried in oil and does not contain liquid coconut milk. Sometimes, instead of, or in addition to frying oil, coconut milk is heated until it turns ...
Kung phat phong kari (prawns fried with egg and curry powder) is an example of a dish using the Indian style curry powder. [2] Although "kaeng" is also defined as being of "watery" substance, the thickness of the sauce can vary considerably from broth-like to that of a thick stew, and it can even be a completely dry dish.
Phat phrik khing: ผัดพริก Stir-fried pork with Thai chili peppers Sliced pork fried with asparagus beans and kaffir lime leaves in a sweet chili paste. Sometimes red curry paste is used instead of the phrik khing chili paste. Phat yot fak maeo ผัดยอดฟักแม้ว Stir-fried mountain melon greens
Kai phat khing – chicken stir fried with sliced ginger. Kaeng khiao wan – called "green curry" in English, it is a coconut curry made with fresh green chillies and flavoured with Thai basil, and chicken or fish meatballs.
Khing ขิง Ginger: Either served raw (shredded or diced) with dishes such as miang kham and khanom chin sao nam, in certain chilli dips, or in stir fried dishes of Chinese origin. Krachai กระชาย Fingerroot: This root has a slightly medicinal flavour and is used in certain fish dishes and curries. Kaphrao กะเพรา Holy ...
Tom yum kung as served in a hot pot in Rayong, Thailand.. Tom yum kung, [4] [5] [6] or Tom yum goong, [7] (Thai: ต้มยำกุ้ง RTGS: tom yam kung) is the Thai spicy and sour shrimp soup—a variant of Tom yum, combined with many of Thailand's key herbal and seasoning ingredients, often served with a side of steamed rice, sometimes with a dollop of chili paste and a splash of lime ...
The popularity of the recipe for phat kaphrao in various regions also rely on the ease of obtaining the necessary ingredients. Considering that holy basil is common in Southeast Asia and challenging to cultivate in other climates, the adoption of vegetables that are more readily available in the target area is not surprising.