Thai curry cooking

Thai curry cooking - Assorted Spices Near White Ceramic Bowls

In Thai cooking, for curries I notice two different methods. One is where the coconut cream is put to boil and then the curry paste is added and rest of the ingredients are added. The other way is oil is heated up and then the paste is added and cooked and then the rest of the ingredients follow. Is there a right way,does the dish come out different.

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Best Answer

The second method is FAR more preferable. When you add the curry paste to hot oil on the pan, it releases a lot more of the flavour & aromas, and also cooks out the raw-ness of many of the harsher ingredients such as onions, garlic and galangal (or ginger if you used that instead).

When you add these ingredients to boiling coconut cream, you are not releasing all the flavourss to the fullest extent because the heat that the ingredients are exposed to is significantly lower. I can imagine this being a lot more viable for pre-made curry paste (say in a can) versus curry paste from scratch. Curry made this way will be less flavoursome and aromatic.

It may also taste very strongly of onion and the coconut will be over powering. The coconut is meant to supplement the paste, which is the heart of the curry. By doing it this way, the paste is now supplementing the coconut.



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How do you cook curry properly?

Making curries needs ample amount of time, patience and slow-cooking to ensure full flavours are extracted from the spices. Fry the spices in oil, and then let the curry gently simmer until the meat, chicken or any vegetarian dish is cooked. Once cooked, your curry should execute some oil on the top.

What gives Thai curry its flavor?

What are the flavors of Thai curry? As you can see in the image above, most Thai curries start out with a similar flavor base consisting of lemongrass, galangal, shrimp paste, and other aromatics pounded into a smooth paste. Layered on top of those ingredients are the flavors that make each curry unique.

How can I make my Thai curry more flavorful?

Tips For Flavor
  • If you want extra flavorful meat, you can sear the meat over medium heat before heating the curry sauce. ...
  • You can garnish your curry to add extra flavor. ...
  • I add fresh onion, garlic, and ginger before adding the curry sauce because they are usually already prepped and I think they add more flavor.


    • What is the main ingredient in Thai curry?

    Thai curryA bowl of kaeng phet pet yang, roast duck in red curryTypeCurryPlace of originThailandMain ingredientsCurry paste, coconut milk or water, meat, seafood, vegetables or fruit, herbsCookbook: Thai curry Media: Thai curry


    Thai Green Curry Recipe แกงเขียวหวาน - Hot Thai Kitchen



    More answers regarding thai curry cooking

    Answer 2

    There is more to it actually than just boiling the coconut milk; there is the traditional Thai technique referred to as "cracking the cream". By taking the thicker part of the coconut milk that rises to the top of the can (known in Thailand and some other places in the world as "the cream") and heating it, you can cause the fat in the cream to separate out. You can then saute the spices of the curry in that fat. I get more into it here: Why does my coconut sauce lack a strong coconut taste?

    I find that technique to be preferable to any other way to make Thai curry.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Mareefe, Mareefe, Cats Coming, Pixabay

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