What's the taste of thai green curry and malay curry?!
What's the taste of thai green curry and malay curry?
thankyou very much.
Answers:
Thai green curry paste:
Thai green curry paste is surprisingly easy to make! Added to chicken or other meats, as well as seafood, noodles, vegetables, tofu, or wheat gluten, this paste will create sumptuous curries. Easily make a sumptuous curry chicken using this recipe, plus a wide range of other Thai dishes that are certain to please. Use right away, or store in the refrigerator for up to 2 weeks and use it as you need it.
INGREDIENTS:
1 stalk lemongrass (slice tender stalk)
2 Tbsp. coriander seeds, pounded with pestle & mortar (or ground in a coffee grinder)
2 Tbsp. fish sauce (nam pla),
1 tsp. shrimp paste
1 tsp. palm sugar
1-2 green Thai bird chillies,
3 cloves garlic
1 thumb-size piece of galangal (or ginger), peeled and sliced
3-4 kaffir lime leaves, fresh or frozen (look for these in the freezer at your Asian grocer)
1 cup fresh cilantro, include both leaves and stems
1 tsp. dark soy sauce
1/3 cup coconut milk (or enough to keep the blades turning)
1 cup Thai holy basil or sweet basil
PREPARATION:
Place all ingredients in a food processor or blender. Process well.
To use the paste immediately, first fry it in a little oil until fragrant. Then add coconut milk plus your meat, seafood, or pasta and/or vegetables. Also add leftover lemongrass stalk.
When cooked, always do a taste taste for salt and spice. Add more fish or soy sauce if not salty enough, or more chillies if not hot enough. If too spicy, add more coconut milk. If too salty, add a squeeze of lime juice.
When serving, top your green curry recipe with another generous helping of fresh basil.
You can store your green curry paste in an airtight container in the refrigerator for use later. Paste will last 2 weeks (or longer), as the spices help to preserve it.
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GULAI AYAM
(Malay Chicken Curry)
A good standard chicken curry. The secret to the curry is the 'rempah' or wet paste made from a multitude of fresh herbs and spices. Use this as a base recipe and then add extra chillies if you want it hotter the next time.
Ingredients:
1 whole chicken, cut into pieces, or 12 pieces skinless chicken thighs
3 Tbsp oil for cooking
1 cup thin coconut milk
? cup thick coconut milk
3 stalks lemon grass, bruised
15 shallots
10 dried chillies, soaked in hot water for 20 minutes or until soft.
1 inch galangal
1 inch fresh ginger
4 cloves garlic
6 candlenuts (kemiri nuts)
1 Tbsp coriander powder
1 Tbsp cumin powder
1 tsp fennel
1 inch stick cinnamon
1 tsp turmeric
salt to taste
Method:
1. Pound or grind shallots, chillies, ginger, galangal, garlic and candlenuts into a paste.
2. Add coriander, cummin, fennel and turmeric together in a small bowl and set aside.
3. Heat oil in wok and gently fry shallots and chilli paste for 2 - 3 minutes until fragrant.
4. Add dry spices and fry, stirring occasionally for another 2 minutes.
5. Add chicken pieces and lemon grass and cook, stirring frequently until chicken is well coated with spices.
6. Add thin coconut milk and salt. Simmer uncovered, stirring from time to time until chicken is tender and gravy has thickened. (Approximately 20 minutes)
7. Add thick coconut milk and cook for 2 - 3 minutes.
8. Serve with rice.
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The Thai green curry will have more fresh ingredients and uniquely Thai ingredients (Thai fish sauce, Thai basil, kaffir lime leaves, Thai shrimp paste...). This curry has a lighter fresher taste, combining sweet/spicy/salty & sour flavors.
The Malay curry has a distinct Indian influence, using lots of dried spices (turmeric, fennel, ground coriander, cumin) blended with local fresh ingredients (lemongrass, galangal, candlenuts...).
This type of curry will have a bolder spicy taste.