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Thai curry


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  • 1. World's 50 most delicious foods
    1. Massaman curry, Thailand
    2. Neapolitan pizza, Italy
    3. Chocolate, Mexico
    4. Sushi, Japan
    28. Pho, Vietnam
    30. Goicuon (summer roll), Vietnam
    By CNNGo 21 July, 2011
  • 2. Thai cuisine is the national cuisine of Thailand. Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components. Thai cuisine is known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of the four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and (optional) bitter.; and it also can be quite hot (spicy).
  • 3. I. Thai food characteristics
    Integrated from neighbor countries
    Blend of herbs, spices and fresh food
    Combine 4 main tastes (4S)
    Typical meals: rice, soup, curry, salad, fried dishes, insect, fruit
    Famous food: Thai hot pot, Tom yam gung sour soup, Curry
    a part of Thai culture attracting tourists each year
    • Culinary and cooking tours of Thailand
  • Curries
    • Most non-Thai curries consist of powdered or ground dried spices, whereas the major ingredients of Thai curry are fresh herbs.
    • 4. A simple Thai curry paste consists of dried chilies, shallots and shrimp paste. More complex curries include garlic, galangal, coriander roots, lemon grass, kefir lime peel and peppercorns.
  • Thai curry
    “curry” derived from Tamil word “kari” mean sauce
    Basic curry: vegetables/meat cooked with spices with or without gravy
    Variety of ingredients: seafood, chicken, beef, vegetable, coconut milk, chili…
  • 5. Comparison
    India curry
    • Less ingredients: yogurt, butter, dry spices, chick pea flour
    • 6. Simple cooking style
    • 7. Form: paste
    Thai curry
    • Ingredients:
    meat, fish, vegetable, herbs, spices
    • Complex cooking style
    • 8. Form: sauce
     Using of fresh ingredients & more coconut milk, Thai curries tend to be more aromatic and greasy than Indian curries
  • 9. II. Types of Thai curry
    Three broad categories of curry:
    Curry water based
    Curry paste based
    Curry coconut-milk based or color based
  • 10. Color based
    The most common way to categories Thai curry
    Five types: Red, yellow, green, panang and massaman
    The most popular curries: red, green and yellow curries
  • 11. Color based
  • 12. III. Making process of green curry
    Key ingredients: fresh chilies, lemon grass, galangal, garlic, shallot, kaffir lime, cilantro roots, and shrimp paste
    How to make Thai green curry?
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Total Time: 45 minutes
  • 13. Ingredients
    Green curry paste: fresh green Thai chilies, onion, garlic, ginger, lemongrass, coriander, cumin, shrimp paste, white pepper, fish sauce, brown sugar, lime juice,
    Curry ingredients: boneless chicken thigh, coconut milk, lime leaves, red bell pepper, zucchini, fresh basil, vegetable oil
  • 14. Preparation
    Place all the "green curry paste" ingredients together in a food processor
    Add the oil on frying pan and then add the green curry paste
    After 30 seconds to 1 minute, add coconut milk
    Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
    Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
    Add the red bell pepper and zucchini, lime leaf, Simmer another 2-3 minutes
    adding 1-2 Tbsp. fish sauce, spicy
    Serve this curry in bowls
  • 15. IV. Serving Curry
    • Curries are eaten spooned over plain steamed jasmine rice or kanomjeen (round rice noodles). This helps to cut the heat and the intensity of the flavors
    • 16. Diners normally share a bowl of curry which is accompanied by dishes with mild & salty tastes working as Thailand cooling factors
  • The main food in Thailand food is rice.
    Everyone has eaten it since they were born
    But we can’t really eat rice alone so we have to have something to go with it.
    ?= curry
  • 17. For examples,…
  • 18. V. Health Benefits of Curry
    Turmeric is a stimulant for the digestion and detoxifies the body
    Fresh Chili Peppers act as a stimulant for the digestion, a circulatory stimulant and an antioxidant, being rich in protein,vitamin A and C. They are effective against colds, flues and congestion
    Kaffir Lime and Galangal are stimulants for the digestion
    Lemon grass is useful against colds, congestion, fever, cough, sore throat
    Garlic acts as a carmative, a detoxifying agent and is powerful against colds, congestion and cough
  • 19. © Crown copyright 2008
    VI. Top tips
    • Use a range of different vegetables, such as broccoli, spinach or courgette
    • 20. Use frozen vegetables, like peas, runner beans or soy beans
    • 21. Curries not best served with wines because it is too strong for wine
    • 22. Serving with rice -> best & normal way
  • Where to taste Thai curry
    ThaiExpress restaurant
    Adress:Tòanhà 24T2, HoàngĐạoThúy, TrungHòa, NhânChính, CầuGiấy, Hn
  • 23. Where to taste Thai curry in Thailand
    Deck restaurant
    Address: Soi 7 Th Hat Pattaya
    Dalaabaa Bar and Restaurants
    Address: 113 ThBamrungrat,E of Mae Nam Ping River