Thai curry may look like an Indian curry in first glance, but once you take a bite, you can tell the difference. Thai curry with the goodness of mangoes? Yes, please!
One of the most prominent countries of South East Asia, Thailand is known for a variety of things, chief among which is its cuisine, distinct, flavourful and versatile. The free use of pastes, fresh herbs like kefir lime and tropical ingredients like coconut milk and lemongrass, make Thai food so eclectic that you cannot stop after one bite. Thai curry, is perhaps one of the crown jewels of Thai cuisine.
Much like India, in Thailand as well, people have always loved pairing rice with a watery gravy sort of a dish. Mention of kaeng, a thin gravy has also been found in first Thai dictionary from 1873 CE. Coconut milk is not included as one of the ingredients as per this definition, along with essential ingredients like shrimp paste, chillies and garlic. But now of course, coconut milk has become synonymous with curry.
The word curry also has an interesting story. In Thai language, the word ‘kari’ refers to dishes using Indian-style curry powders or spice blends. Thai curry may look like an Indian curry in first glance, but once you take a bite, you can tell the difference.
In this Thai curry, homechef and Slurrp community member Chirag gives a delightful summery twist to the Thai curry by adding mango puree to a delectable curry brimming with goodness of coconut milk, Thai red chilli sauce, basil leaves, soy sauce and garlic. This soothing, chilly and sweet curry goes best with sticky rice.
You can watch the recipe video here.
Here are the step-by-step instructions.