Thai curry


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Thai curry

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