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DJ Pat · 27th September 2006, 17:15

Indian curry can be too rich in herbs, poor quality meat in Bangkok (ie: old goat meat masquerading as lamb) and bad hygeine standards in restaurants, well some of them, can give you the shits the following morning...

Thai curries can be too chilli-basil hot (jungle curry an exemple) and completely ruin the dining experience, but they are far healthier and less oily..

Thai curries are divided into:

Yellow curry: Mainly contain potatoes and chicken. A watered down fish version is popular in the south.

Green curry: Universally popular and a good feed when it is done correctly. Any meat and veg is good (apart from beef or pork) and eaten with an omlette and white rice makes a spicy, filling breakfast. Beware the version with fresh, red chillies.

Red curry: A unique taste of hot basil spice and coconut milk (yawn) which goes best with pork or chicken. A thicker stir-fried version with green beans and chicken on the bone (or pork) is a bit spicier and contains a bit of a kick, and tends to be a bit oily.

Panang curry: A brown coloured peanut curry usually contains pork and basil leaves and has a unique, tasty flavour unlike any of the traffic-light curries. Great with rice and omlettes again.

Masaman curry: Made with beef and potatoes OR chicken and potatoes, this is a southern curry favoured by the muslim population. A coconutty flavour, slight spice and thicker liquid make this quite a filling dish, great for lining the guts before a night on the tiles.

27th September 2006, 17:15	#52 (permalink)
DJ Pat DJ Pat is bankrupt Senior Member Join Date: Aug 2004 Location: All over the place at present... Posts: 5,706 vCash: 500 Rep Power: 339	Re: Curries. Thai vs Indian Indian curry can be too rich in herbs, poor quality meat in Bangkok (ie: old goat meat masquerading as lamb) and bad hygeine standards in restaurants, well some of them, can give you the shits the following morning... Thai curries can be too chilli-basil hot (jungle curry an exemple) and completely ruin the dining experience, but they are far healthier and less oily.. Thai curries are divided into: Yellow curry: Mainly contain potatoes and chicken. A watered down fish version is popular in the south. Green curry: Universally popular and a good feed when it is done correctly. Any meat and veg is good (apart from beef or pork) and eaten with an omlette and white rice makes a spicy, filling breakfast. Beware the version with fresh, red chillies. Red curry: A unique taste of hot basil spice and coconut milk (yawn) which goes best with pork or chicken. A thicker stir-fried version with green beans and chicken on the bone (or pork) is a bit spicier and contains a bit of a kick, and tends to be a bit oily. Panang curry: A brown coloured peanut curry usually contains pork and basil leaves and has a unique, tasty flavour unlike any of the traffic-light curries. Great with rice and omlettes again. Masaman curry: Made with beef and potatoes OR chicken and potatoes, this is a southern curry favoured by the muslim population. A coconutty flavour, slight spice and thicker liquid make this quite a filling dish, great for lining the guts before a night on the tiles. __________________ Find me urinating in public somewhere if you want me. To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.