Text 29380, 75 rader
Skriven 2012-09-09 07:41:02 av Dave Drum (1:261/38)
Ärende: Chile 1578
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Thai Curries (Help)
 Categories: Colonel, Help, Thai
      Yield: 1 Servings

           No ingredients; info file

  Thai 'curries' are typically made using a 'curry' paste.
  However that is an oversimplification: firstly the word
  used for these dishes in Thai is kaeng (pronounced 'gang')
  and it covers soups, stews and of course curries. A paste
  which is used could be used just as well for a soup as for
  a curry.

  Secondly of course it is not true that Thais call them
  curry: the word for curry is kari and it is only applied
  to a small number of dishes: the dishes that appear on
  western Thai restaurant menues as 'curries' are kaengs,
  and they are made not with curry paste but with a sauce
  made from prik kaeng (which in this case could be
  translated better as chilli paste).

  There are many different prik kaeng in Thai cuisine and
  from them you could make a vast number of different dishes
  by using different protein ingredients, and vegetable
  ingredients and so on to the extent that it is said that
  most Thai housewives could cook a different kaeng every
  day of the year.

  However if you know the four basic pastes listed here, and
  the basic techniques from my next posting, you can make a
  vast array of dishes, if not perhaps quite one per day for
  a year.

  A rough rule of thumb is that one cup of raw chilies
  yields a cup or so of paste (since there is air in the
  chilies). Further it will keep about 3 months in a
  preserving jar in the fridge.

  Since the average kaeng will require (depending on how hot
  you make it) between 2 and 8 tablespoons of paste, and
  since there are roughly 16 tablespoons in a cup, you can
  scale this recipe up to suit your needs. Suffice it to say
  that we make these pastes on a cycle over 8 weeks and make
  6-8 portions of each of them. As they say in US motor
  advertisements: your mileage may vary!

  For Thai curry pastes, see the following recipes:

  1. prik kaeng kiao wan -- This is a paste for a green
  curry, and the 'wan' indicates that it should be slightly
  sweet as well as hot.

  2: prik kaeng phet -- phet means hot incidentally.

  3: prik kaeng Panaeng - This is a paste for a 'dry chilli'

  4: prik kaeng masaman -- masaman is a mild hot and sour
  dish equivalent to the Indian vindaloo.

  See also kaeng sai mai rong hai (curry or soup or stew
  without tears).

  Colonel Ian F. Khuntilanont-Philpott; Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand

  Uncle Dirty Dave's Archives

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... Art is making something out of nothing and selling it - Frank Zappa

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