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Curry mee (Malay: mi kari; simplified Chinese: 咖喱面; traditional Chinese: 咖喱麵; pinyin: Gālímiàn; Jyutping: Gaa3 Lei1 Min6; Pe̍h-ōe-jī: Ka-lí-mī) is a Maritime Southeast Asian spicy noodle soup garnished with various toppings.
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 ...
A few stir-fried Thai dishes use phong kari, an Indian style curry powder. [68] In the West, Thai curries are often colour-coded green, yellow, and red, with green usually the mildest, red the hottest. Green curry is flavoured with green chili, coriander, kaffir lime, and basil; yellow, with yellow chili and turmeric; and red, with red chili. [69]
Kaeng som kung dok khae is a version with shrimps and dok khae, the flowers of the Sesbania grandiflora A traditional and basic kaeng som pla from Southern Thailand. Kaeng som, gaeng som [1] (Thai: แกงส้ม, pronounced [kɛ̄ːŋ sôm]), Asam rebus, or Thai/Lao/Malaysian sour curry [2] is a sour and spicy fish curry or soup with vegetables popular in Southeast Asia. [3]
The Kap He Chom Khrueang Khao Wan (Thai: กาพย์เห่ชมเครื่องคาวหวาน, pronounced [kàːp hèː t͡ɕʰōm kʰrɯ̂aŋ kʰāːw wǎːn]; lit. ' procession poem admiring savoury and sweet dishes ' ) is a Thai poem in the form of kap he ruea ( royal barge procession song), written by King Rama II in ...
Nam ngiao (Thai: น้ำเงี้ยว, pronounced [ná(ː)m ŋía̯w]) or nam ngio (Thai: น้ำงิ้ว, pronounced [ná(ː)m ŋíw]) is a noodle soup or curry of the cuisine of the Tai Yai people who live in the northeast of Burma, the southwest of Yunnan province, China, and in northern Thailand, mainly in Mae Hong Son Province.
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Chiang Mai, Thailand. Khao Soi is a Northern Thai dish with possible roots in Myanmar's Ohn No Khauk Swe, showcasing the cultural exchange between Myanmar and Thailand . It consists of egg noodles in a curry-like soup made from coconut milk, seasoned with curry powder and turmeric, which gives it a distinctive yellow color.