THAI CURRY

The Indian influence on Thai food is most evident in the popular curries, but the curries served in Thailand have their own style. This is because the Thai cooks start by pounding fresh herbs and spices, and occasionally other ingredients, together to make a wet paste, unlike in India, where curries are flavoured with blends of dry herbs and spices. Quick cooking Thai curries are usually simmered  uncovered in coconut milk and tend to contain a small proportion of solid to liquid, as the hot, spices juices are absorbed by the rice that is the usual accompaniment. It is also an economical way to feed more people.  
HOT THAI RECIPES

FRIED RICE AND PRAWANS (SHRIMP)
When you‘ve got one eye on the clock and a meal to make this the one! Made in a trice, yet simply stunning to look at, its taste belies its simplicity.

SON-IN-LAW EGGS
This recipe is supposedly so called because it is an easy dish for a son-in-law to cook to impress his new mother-in-law!


GREEN BEEF CURRY
This is a quickly made curry prepared with strips of beef steak, cubed aubergine (eggplant) and onion in a cream sauce flavoured with green curry paste. Serve with fluffy rice and a salad


PAW - PAW (PAPAYA SALAD)
Choose firm paw-paws – or papayas as they are something called – for this delicious salad.


(SHRIMPCELLOPHANE NOODLES WITH SHRIMPS & BEAN-SPROUTS
Cellophane or ‘glass’ noodles are made from mung beans. They are sold dried, so they need soaking before use.

The Indian influence on Thai food is most evident in the popular curries, but the curries served in Thailand have their own style. This is because the Thai cooks start by pounding fresh herbs and spices, and occasionally other ingredients, together to make a wet paste, unlike in India, where curries are flavoured with blends of dry herbs and spices. Quick cooking Thai curries are usually simmered  uncovered in coconut milk and tend to contain a small proportion of solid to liquid, as the hot, spices juices are absorbed by the rice that is the usual accompaniment. It is also an economical way to feed more people.

Green and red Thai curry pastes are the most traditional, and every cook has a personal recipe, although there are recipes that start with orange or yallow pastes. Pastes were traditionally made by pounding ingredients in a deep, stone mortar in a heavy pestle, but as many customs are abandoned in the universal quest to save time, some modern cooks use commercially produce Thai curry pasts, now sold in all supermarkets, and electric food processors replace the mortar and pestle.

Red curry paste, coloured by generous amounts of dried chillies, forms the basis of many beef curries, while green curry paste is usually used for chicken curries, although there are many exceptions

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