Thai Curry Versus The Rest

Thai Curry – versus – Non Thai Curries

When I was a kid growing up in the UK in the 50’s I hated even the smell of curry only getting a taste for it later in adulthood.

After trying Indian curries and loving them all especially the more spicy (hot) ones. However, eventually I found myself in Thailand and for the first time experienced real flavour instead of mostly heat and a blandish monotone flavour.

Thai curry has the unique characteristic of being able to balance spicy and delicate flavours in such a way as one, does not over power the other.

Thai curry uses a whole different range of spices to generate these contrasts which somehow means you get to enjoy the sensation of all the flavours of all the ingredients providing it’s prepared and cooked properly.

Thai curry, for me is much more varied than other nationalities, not just in the spices used but also the basic ingredients of meat, poultry or seafood and of course vegetables and once again has to be prepared properly to fully experience what I’m talking about.

Now there are plenty of folks enjoying Thai curry they have made themselves and one day they will hit upon the “balance of flavours” effect I’m talking about and when they do the first time, it’s one of those OMG moments. Wow!! After that moment everything else is just a huge disappointment. Don’t want to sound religious but the word “epiphany” springs to mind!

Authentic Thai curry is a truly exquisite dish and need not (for the faint hearted) be avoided, it’s possible to make a spicy and a mild curry in the same pan at the same time and please everyone. A simple trick not many chefs know about, but a master stroke for anyone serving a mixed bag of diners.

Now you may have noticed, I haven’t even mentioned red curry, green curry and yellow curry, all of which have their own distinctive flavour and aroma. There are watery or oily curries, milky and creamy curries, the latter two usually using coconut milk, but not always.

So when you take into account all those different colours, textures, flavours, aromas, spices, meats and vegetables etc it’s no wonder folks end up with a less then perfect balance.

So to sum up, getting the right ingredients ready at the right time, preparing them in the right way and adding them at the right time will give you the results you’re looking for. Any thing else just won’t be the same, I promise you.

Now I don’t want to make it sound difficult, it isn’t, but like everything else in life, it’s only easy after you have been shown how and “understand why” we do things the way we do with our authentic Thai recipes. Then you can apply those lessons to all versions of Thai curry and have the feast of your life.

If you would like to know more about cooking Thai curries and other Thai food recipes visit:


The Ultimate Curry Beef (beef curry) Recipe.

How to make classic Caribbean style curry beef or beef curry as it may also be called. Marinated in lovely Caribbean herbs and spices, before it’s cooked until it’s fork tender. This curry beef recipe is based on the traditional way of cooking curry in Trinidad and Tobago.

You’ll Need…

3 lbs beef (cubed)
2 table spoon veg oil
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 small onion
4 cloves garlic
2 leaves shado beni (culantro)
1 med tomato
1 heaping tablespoon Caribbean green seasoning
1 scallion
2 sprigs thyme
1/2 scotch bonnet pepper
2 cups water
3 tablespoon water (cooking curry)
1/4 teaspoon grated ginger
1 tablespoon tomato ketchup
1 teaspoon + 1.5 tablespoon curry powder

* If you can’t get shado beni, use 3 tablespoon chopped cilantro

For the Caribbean Green Seasoning recipe, see

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Beef & Potato Curry recipe Indian cooking - Super easy You can find many other curry dishes on out website including thai, jamaican, japanese, ethiopian, filipino, pakistani and of course indian including madras, korma, dhansak, thai, bhaji, passband,jalfrezi, roti, chapati, nan bread, sweets, vindaloo, tikka and many of masala dishes.
Dal (also spelled dahl or daal) or ‘parippu’ in Sinhala or ‘paruppu’ in Tamil or Pappu in Telugu is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan as well as Bangladesh, East India, and Nepal where Dal Baht (literally: dal and rice) is the staple food for much of the population. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.
01 – The Portuguese introduced chillies to Cochin and Calicat in India in 1501 and by 1543 three varieties were being grown successfully locally — they were originally known as goan pepper.
02 – The British acquired Bombay in 1661 and Calcutta in 1690 opening the spice trade to a much wider market.
03 – A style of curry powder was introduced to UK in seventeenth century along the lines of the popular ‘kitchen pepper’ used in recipes since 1682 with ginger, pepper, cloves, nutmegs and cinnamon.
04 – Coronation Chicken was invented by Constance Spry and served at Queen’s Coronation Lunch in 1953.
05 – The Koh-i-noor in London was opened by Vir (Bir) Bahadur in the late 1920s with his daughter Kashmirin as cook. She met an Indian Prince in the restaurant and they married and moved to live in Jaipur Palace.
Phall Jalfrezi Vndaloo Madras Naga

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Hestons Great British Food (Indian Curry) s02e02
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The ultimate Chicken Curry is loved by all. A delicious gravy that coats the chicken, it’s mouth watering good. Just the smell while cooking is enough to have everyone running to the table.
The complete recipe is here:
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Enter Curry Heaven | Amazing Indian Cooking, Indian Food in Penang, Malaysia

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Indian Food is abundant in Penang. Almost everywhere you go, you will be able to find amazing Indian food. Whether on the street, or in a restaurant, you can’t go wrong. I brought a couple local friends along with me to my favourite Indian restaurant in Penang!

To me, Indian cuisine is one of the best in the world. Whether indian street food, or indian cooking in a nice restaurant like this one in Penang, I’m in love. I brought these local friends here as a taste test to see whether they would agree that it is amazing food at Sri Ananda Bahwan. We all agreed! We also enjoyed trying indian candy!

In the future, I hope to eat the best street food in india, trying out market street food and indian recipe combos from locals and cooking with them as well, at least that is what the dream is! I would love to go to Dehli, Chennai, and Mumbai!

After spending 2 weeks in Penang, I ate at Sri Ananda Bahwan in Little India probably 5 or more times, it was that good!

Here is what we ordered:

Mutton Rogan Josh: This was an amazingly deep mutton flavoured curry, flowing with juices and quite creamy!

Mutton Punjabi: This was what they served when I asked for the spiciest curry they had! It was quite hot and burning but also very pleasant and smooth!

Tiger Prawns: These were huge prawns cooked in a mild curry.

Garlic Naan: Amazing naan bread to dip in the curries.

Fish Head Curry: This was a classic fish head curry that wasn’t too spicy, stuffed with a big okra and also quite mild.

Banana Leaf: They serve you rice on a banana leaf, with three side dishes to mix with the rice, that are unlimited!

Tandoori Chicken: Amazingly pungent and flavourful tandoori chicken cooked in their own tandoori oven!

It was all topped of with popadom and mango lassi to wash it all down, a truly amazing meal!

My name is Trevor James and I’m a hungry traveler and Mandarin learner that’s currently living in Chengdu,, China, eating up as much delicious Chinese food as I can. I love to eat and travel!

I enjoy tasting and documenting as many dishes as I can and I’m going to make videos for YOU along the way! Over the next few years, I’m going to travel around the world and document as much food as I can for you! I love delicious food! This channel will show you real Chinese food and real local food, not that stuff they serve in the Buzzfeed challenge.

Thanks for watching, and please feel free to leave a comment, suggestion, or critique in the comments below!

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Learn how to make Chicken Curry with chef Sneha Nair only on Get Curried.

Homemade curries are the best! And one of them is basic chicken curry in South Indian style. It is delicious and mouth watering, pair it up with roti and rice and enjoy this yummy Chicken Curry. So watch and learn how to make Chicken Curry at home with chef Sneha Nair only on Get Curried.

– coconut oil
– ½ tsp of mustard seeds
– handful of curry leaves
– 4 slit chillies
– inch of ginger roughly chopped
– 4 cloves of garlic
– 3 medium size onions thinly sliced
– 1 tsp salt
– half tsp of turmeric
– 1 ½ tsp of red chilli powder
– 6 tsp of coriander powder
– water
– chicken pieces
– ½ cup of coconut milk

– Heat a thick bottom pan and add oil to it
– In the pan add coconut oil, mustard seeds, curry leaves, chillies, ginger, garlic, onions and salt and let the mixture cook
– Add turmeric, red chilli powder, coriander powder and give it a good mix.
– Continue stirring and add some water to bind the spices together.
– Add the chicken pieces to the mixture and mix it properly and keep stirring on high flame for two minutes.
– Add coconut milk and let it rest for 4-5 minutes on low flame.
– Keep the gas on high flame and keep stirring
– Chicken Curry is ready to be served.

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Host: Sneha Nair
Director: Suchandra Basu
Camera: Kavaldeep Singh Jangwal, Akshay Durgule
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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