CURRY PASTES Fermented Shrimp,Salt

APINYA THAI FOOD CO.’S GUIDE TO

“Curry” is an English word denoting a mixture of spices. FRESH DRIED POWDER OIL JUICE It’s a common misconception that there’s a single spice or Mustard seed, a specific mixture called curry. It’s the same term as “kaeng” fenugreek, Also known as lesser in Thai, “masala” in Hindi or “baharat” in Arabic. chili powder, fennel galangal or Chinese ginger. black pepper

CHILIES GARLIC SHALLOT LEMONGRASSFINGERROOTKAFFIR LIMESWEET BASILGALANGAL SHRIMP PASTESOYBEAN OILTAMARIND WATERSUGAR SALT WHITE PEPPERCUMIN CORIANDERCARDAMOMTURMERIC CLOVES CINNAMONCURRY POWDERBAY LEAF CURRY PASTES Fermented shrimp,salt

The only curry that uses fresh chilies, and green chilies (younger) PASTE GREEN instead of red (ripe). It usually KAENG KHIAOWAN ends up sweet from adding coconut milk, but is more herbal than the OIL á¡§à¢ÕÂÇËÇÒ¹ other curries. COCONUT MILK Red curry is less spicy and more RED savory than green curry, and one of the staples on Thai restaurant Hot oil activates the spices KAENG PHET menus in the USA. Sometimes it’s better than hot water. used as a base to make other more CURRY SAUCE á¡§à¼ç´ complex curries. Named after a region of Malaysia and one of the most well known PANANG curries internationally. A good KAENG PANANG balance of sweet and savory. Sometimes peanuts are added for a á¡§¾Ðá¹§ nutty flavor. Literally called “curry curry,” without using the word “yellow,” YELLOW the yellow color comes from the KAENG KARI turmeric. á¡§¡ÐËÃÕè Massaman is a complex Southern Thai curry that has Persian, MASSAMAN Indian, and Muslim origins. KAENG MASAMAN Peanuts, onions, and potatoes are commonly added to lamb or goat in á¡§ÁÑÊÁÑè¹ a stew-like dish. Namya, or fish curry, is one of the COMMON BASE INGREDIENTS lesser known curries and used in NAMYA “khanom jeen namya,” a dish with KAENG NAMYA vermicelli noodles, hard boiled lemongrass galangal eggs, basil, bean sprouts, pickled á¡§¹éÓÂÒ mustard greens, and long beans. garlic Som, or sour curry, is mixed with water to make a dish instead of PASTE SOM coconut milk like the others here, so it comes out more like a soup shallots KAENG SOM than a sauce. The sourness comes á¡§ÊŒÁ from the tamarind juice. WATER Each family, regional, or branded recipe for each type of curry will also vary; for example, some may leave out shrimp paste, others may add coriander, or substitute kaffir lime zest for leaves. The recipes here are a “typical” combination. coriander Thai chilies There are over 40 different types of curries in Thai cuisine. These are some of the most popular ones in Thailand and the USA. CURRY SAUCE