Curry Research: Thailand

Thailand is located in Southeast Asia, on the same peninsula with Burma, Cambodia, Laos, and Vietnam. Its proximity to India and China has had a strong influence on the cuisine, however, Thai cuisine has its own distinctive characteristics. Thai cuisine makes use of many of the same ingredients used in other Southeast Asian dishes. Lots of hot chili peppers, a similar assortment of spices, and many of the same herbs and fresh ingredients. But as with any cuisine, it?s the way the ingredients are combined, prepared and presented that makes it uniquely Thai.

Rice is the primary starch, topped with modest amounts of curry, and other spicy sauces, although noodles are served in abundance as well. Since Thailand is a coastal nation, seafood is commonly featured in many Thai dishes. Two flavoring ingredients, an Asian fish sauce called Nam Pla, and a shrimp paste called Kapee, are essential elements of nearly every dish.

In addition to Nam Pla and Kapee, Thai cuisine is also flavored with ginger, garlic, onions, tamarind, hot chile peppers, cilantro, basil, lemongrass, peanuts, kaffir lime leaves, cumin, black pepper, palm sugar, coconut milk, and sesame oil.

A typical Thai dish combines the four basic flavor elements: sweet (sugar, fruits, sweet peppers), spicy hot (chiles), sour (vinegar, lime juice, tamarind), and salty (soy sauce, fish sauce, shrimp paste).

Nearly every Thai cookbook begins with basic recipes for three curry pastes: red, green, and yellow. These pungent and potent concoctions are featured in the ingredient lists for all kinds of recipes. Regardless of the color, the basic ingredients of Thai curry pastes include garlic, ginger, shallots, lemongrass, coriander, cumin, and shrimp paste. Red curry paste includes lots of red chilies. Green curry paste gets its vibrant color from green chilies and lots of cilantro. And yellow curry paste turns a brilliant shade of ochre with the addition of turmeric. All are rich and spicy, and may be used in a variety of dishes.

Massaman curry is also a traditional dish that originated among the Muslim population. It is most commonly made with beef, but may also include poultry or tofu as the main ingredient. Massaman curry paste is typically made with ginger, garlic, shallots, lemongrass, peanuts, shrimp paste, tamarind, palm sugar, nam pla, and coconut milk, spiced with red chilies, cumin, coriander, cinnamon, nutmeg, cloves, and cardamom.