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Red curry (Thai: แกงเผ็ด, RTGS: kaeng phet, pronounced [kɛːŋ pʰèt], lit.: 'spicy curry') is a Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu.
Nam phrik is the generic name for a Thai chili dip or paste. A Thai cookbook from 1974 lists over 100 different recipes. [22] Nam phrik phao (roasted chili paste), nam phrik num (pounded grilled green chili paste) and nam phrik kapi (chili paste made with fermented shrimp paste) are some of the more well-known
Nam phrik (Thai: น้ำพริก, pronounced [ná(ː)m pʰrík̚]) is a type of Thai spicy chili sauce typical of Thai cuisine.Usual ingredients for nam phrik type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste.
Gochujang [a] or red chili paste [3] is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (red chili powder), glutinous rice , meju (fermented soybean) powder, yeotgireum ( barley malt powder), and salt.
' dipping sauce for chicken '), is a popular chili sauce condiment in Thai, Afghan, Malaysian, and Western cuisine. It is commonly made with red chili peppers (often Fresno chile, Thai or red jalapeños), rice wine vinegar, sometimes garlic, sometimes fish sauce, and a sweetening ingredient such as fruit or a refined sugar or honey. [1]
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The paste is a thick curry presenting a vivid red color due to phrik (chili peppers). Confusingly, the Thai name indicates that ginger (khing) is used in this dish, which in fact is not the case. [1] Recipes for the phrik khing curry paste usually include lemongrass, garlic and galangal. [2] Very often, also in Thailand, red curry paste is used ...
Harissa sauce has that hot chili pepper taste that's a signature of Tunisian cuisine. It's made by blending dried hot chilies, caraway seeds, smoked paprika, salt, garlic, lemon juice and vinegar ...