When individuals hear the words “Thai Curry”, the primary issue that involves their mind is a few spicy coconut milk with curry paste. this can be not wholly true. Thais say “Kaeng” which implies “Curry”. However, Kaeng in Asian country doesn’t solely mean curry, however it means that the cookery method of blending numerous sorts of vegetables with liquid like water or coconut milk. It will be spicy or non-spicy or a feeder or non-vegetarian dish like soup, stew, curry or perhaps sweet. i will be able to use the word “Kaeng” throughout this text. In Asian country, there area unit a pair of kinds of Kaeng: Kaeng Jued and Kaeng Ped. Ped virtually means that spicy and Jued means that tasteless. Kaeng Jued sometimes refers to non-spicy soup
Kaeng Jued dishes area unit sometimes comprise of broth, vegetables and meat. do-it-yourself broth is most popular over broth cubes. Broth is formed from boiling pork ribs or chicken bones in water for an extended amount of your time. you’ll usually hear Thais say “nam soup” which implies broth. to form broth, the bones ought to have alittle little bit of meat and fat left on them. On low heat, boil meat in water. Once the boil begins, cut back heat to its lowest purpose so the broth simply barely simmers. The longer the cooking, the additional flavor you’ll get. One and a 0.5 to 2 hours sometimes is enough to extract flavors from meats. Before exploitation broth, straining could be a should. In Thai cookery, some recipes would add Chinese cellery or white radish throughout the cooking to feature additional sweetness to the broth.
The clear broth then are going to be utilized in a distinct reasonably Kaeng Jued. a typical thanks to create Kaeng Jued is to 1) bring broth to boil 2) add meat, 3) add vegetables and 4) add flavor. Example Kaeng Jued dishes are:
Kaeng Jued Fak: chicken/pork broth with winter melon
Kaeng Jued Mara: chicken/pork broth with bitter melon
Kaeng Jued Mara Yat Sai: chicken/pork broth with stuffed bitter melon
Kaeng Jued Pla Muek Yat Sai: chicken/pork broth with stuffed squid
Kaeng Jued Taeng Gwa: chicken/pork broth with cucumber
Kaeng Jued Taeng Gwa Yat Sai: chicken/pork broth with stuffed cucumber
Kaeng Jued Tao Hu: chicken/pork broth with tofu
Kaeng Jued Wun Sen: chicken/pork broth with clear noodles
Most Kaeng Ped dishes dissent in degree of spiciness. Some area unit terribly spicy and a few area unit gentle. Some have coconut milk and a few don’t. Kaeng Ped will be categorised into six completely different types: Kaeng Ped, Kaeng Khua, Kaeng Liang, Kaeng Som, Tom Yum and Pad Ped.
1) Kaeng Ped
It will be confusing that Kaeng Ped could be a subcategory of Kaeng Ped. There area unit a pair of distinct kinds of Kaeng Ped: Kaeng Ped with coconut milk and Keang Ped while not coconut milk. The key to a delicious Kaeng Ped is curry paste. Either do-it-yourself or industrial curry paste should be finely ground. Fish sauce and sugar area unit the 2 main ingredients to flavor Kaeng Ped dishes.
Examples of water-based curry dishes are:
Kaeng Hang Le: Northern style curry with meat, curry powder, lemongrass, ginger, shallots, shrimp paste, chilies and peanuts
Kaeng Pa: jungle curry, Northen curry. This curry is hot and full of flavor from fingerroot, kaffir lime zest, lemon grass, garlic, shallots, shrimp paste and chilies
Kaeng Leung: hot yellow curry, most common meat used is fish. Other ingredients are winter melon, chilies, garlic, turmeric, lemon grass, shallots and shrimp paste.
Examples of coconut-based curry dishes are:
Kaeng Daeng: red curry with meat, bamboo shoots, Thai sweet basil, kaffir lime leaves and coconut milk
Kaeng Kari: Indian style curry with meat, potatoes and coconut milk
Kaeng Kiaw Waan: a slightly sweet green curry with meat, Thai eggplants, pea eggplants, winter melon, Thai sweet basil (Bai Horapa), kaffir lime leaves and coconut milk
Kaeng Matsaman: curry with meat, potatoes, peanuts and coconut milk (a mild curry from the Muslim Southern part of Thailand)
Kaeng Phed: spicy curry with meat and chilies
2) Kaeng Khua
Kaeng Khua curry paste makes this curry dish distinct and different from Kaeng Ped dishes. Kaeng Khua curry paste has either deep-fried fish, grilled fish or dried small shrimp as part of its ingredients. Most Kaeng Khua will not have added spices because of its strong aroma. The typical flavors of this curry are sweet, sour and salty. The most common meat is fish, shrimp or clam. Main else ingredients generally utilized in this curry will be pineapple, mushrooms or winter melon. alternative ingredients area unit galangal, kaffir lime zest, dried chilies, lemon grass and shrimp paste.
Some individuals may confuse Kaeng Khua and Kaeng Pa as a result of they appear similar and each area unit coconut-based curry. However, each use completely different curry paste and Kaeng Pa largely has solely a salty style.
3) Kaeng Liang
Many say Kaeng Liang is Thai feeder curry. the most ingredients of this curry area unit vegetables, sometimes there’s no meat. Some recipes could add chicken or shrimp. However, if we glance at Kaeng Liang curry paste, this dish isn’t feeder. a part of Kaeng Liang curry paste is dried shrimp paste (ka pi), dried shrimp and fried fish or grilled fish. This curry could be a water-based curry that’s quite thick. The most common vegetables are sponge gourd (buab liam), gourd leaves (bai tam leung), “hairy” basil (bai Maeng Luk) and baby corn.
4) Kaeng Som
Kaeng Som is a water-based curry that in flavor combines sour, saltiness and a little sweetness. The common meat used in this curry is fish or shrimp. Some recipes use clams. Common vegetables are morning glory (phak bueng), bottle gourd (phak nam tao), water mimosa (phak kra ched), Vegetable Humming Bird (dok kae), cabbage (kra lum plee) and juice-based tamarind. Other ingredients are shrimp paste, dried shrimp and shallots. The famous Kaeng Som is Kaeng Som Pla Chon Phak Kra Ched which has striped snakehead (pla chon) and water mimosa (phak kra ched) as main ingredients.
5) Tom Yum
Tom Yum is a hot and sour soup. Tom Yum soup dishes have lots of herbs and meat as the main ingredients. Few vegetables are used in Tom Yum soup, although usually included are oyster mushrooms or straw mushrooms. Common herbs used in Tom Yum soup are kaffir lime leaves, lemon grass, chilies and coriander roots. The common meats used in Tom Yum soup are chicken, shrimp and fish. The ingredients used in flavoring Tom Yum are lemon juice, tamarind juice, sugar and fish sauce.
Tom Yum soup can also be categorized into 2 different types: coconut-based Tom Yum soup and water/broth-based Tom Yum soup. Examples of Tom Yum soup dishes are:
Tom Kha Gai: coconut-based hot and sour soup with chicken
Tom Kha Pla Duk: coconut-based hot and sour soup with catfish
Tom Kha Ta Le: coconut-based hot and sour soup with seafood
Tom Yum Gai: water/broth-based hot and sour soup with chicken
Tom Yum Goong: water/broth-based hot and sour soup with prawn
Tom Yum Movement of Holy Warriors Pla: water/broth-based hot and bitter soup with fish head
Tom Yam Moo Pa: water/broth-based hot and bitter soup with boar
6) Pad Ped
Pad Ped is comparable to Kaeng Ped; but, Pad Ped dishes use less coconut milk or water than Kaeng Ped. therefore Pad Ped is additional sort of a stir-fried dried curry paste dish with meat and vegetables. Example vegetables area unit Thai eggplants, yard long beans, bamboo shoots and pea eggplants. 2 main ingredients utilized in fixings Pad Ped dishes area unit fish sauce and sugar. Example dishes are:
Pad Ped Moo Tao Fak Yao: stir-fried red curry paste with pork and yard long beans
Pad Ped Pla Duk: stir-fried catfish with chili paste
Phanaeng Gai: stir-fried phanaeng curry paste with chicken and kaffir lime leaves
Phanaeng Moo: stir-fried phanaeng curry paste with pork and kaffir lime leaves
Phanaeng Nuea: stir-fried phanaeng curry paste with beef and kaffir lime leaves
The example dishes listed higher than area unit celebrated dishes in Asian country. Of course, there area unit additional dishes than I will name here. “Kaeng” has quite simply the one that means of spicy curry like several believe regarding Thai curry. Thais even use the word “Kaeng” in desserts like Kaeng Buat. Kaeng Buat could be a sweet that has pumpkin, taro and/or potatoes in coconut milk. Most Thai restaurants within the U.S provide coconut-based Kaeng Ped, Pad Ped and Tom Yum soup. If you’ve got an opportunity to go to Asian country, I hope you’ll have an opportunity to relish all completely different sorts of Kaeng.