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Re: Curries. Thai vs Indian
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Originally Posted by DJ Pat
Yellow curry: Mainly contain potatoes and chicken. A watered down fish version is popular in the south.
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No, you've got your head completely wrapped around here. Yellow curry (pong carree) is what Thais consider an "Indian"-style curry. Not exactly Indian but pleasent enough.
Gaeng Som (your so-called watered down SOuthern fishy version), is totally different and contain shrimp paste, tamarind and either prawns or seabass. Can't stand the stuff.
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Originally Posted by DJ Pat
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.
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I was under the impression that these two were one and the same.
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