Taste of Siam: Curry

Curry is extremely popular in Thailand. You will be able to find it being offered in most Thai restaurants menu along with lemongrass chicken, stuffed crab, shrimp cakes and other traditional Thai dishes. There are various types of Thai curries. Thai Curry has not only the differentiation of red, yellow and green curry, but also the varying degree of spiciness; mild, medium and hot. The spiciness of the curry I am going to share today is mild.

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Have you ever seen or tasted Jungle Curry before? It is actually one of the most popular curries in Thailand. Last week I just found out that it is one of the recommended menus in a Thai restaurant in my neighborhood. So I assume that at least some people are familiar with it. Jungle curry is usually made with pork and assorted vegetable, often cooked in broth or water and season with red curry paste.It is fast to whip up, delicious and healthy.

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Today's recipe is Kaeng Som (แกงส้ม), a low fat curry recipe to warm your heart without expanding your waist line. Kaeng Som is a quick and simple curry but high in flavors. The most tedious part is making curry paste and if you are unfamiliar with grinding spices with pestle and mortar, it maybe challenging (but of course you can use a food processor).

Kaeng Som means sour curry in Thai. It is made with assortment of vegetable cooked in curry soup with some fish or shrimp. Kaeng Som is a staple to many people in Thailand. The reason is very simple. There is nothing not to like about this Kaeng Som. It is utterly delicious, healthy, easy to make and very appetizing. You can cook it the day before, and it would taste just as good or even better the second day.

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Today's recipe is Kaeng Tay Poe (แกงเทโพ), a fantastic Thai curry with citrusy and mild chili favor. Kaeng Tay Poe is a tasty curry commonly found all over sidewalk pre made curry shops in Bangkok. This curry sauce is usually made with tamarind concentrate, coconut milk and red curry paste-- the combination that will make your taste buds sing. I really like this sauce because it 's creamy, spicy yet tangy -- full of favors and tastes distinctively Thai. I usually made this curry with pork belly but if you don't like pork belly, you can try pork butt.

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Despite all the hustle and rushing around, I am very thankful that there’ s still time for crazy things: like my family visiting me in Tokyo. For 5 days, I had a wonderful opportunity to show my mother around Tokyo and it was so much fun. I felt like being an enthusiastic young tourist again. However, I have to confess, I have not been that tired in a very long time.

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"Hor Mok" is one of very common and popular curries in Thailand. Hor Mok is steamed curry traditionally made in banana leaf cups, which impart a 'wonderful exotic aroma' and unique natural sweetness. Hor mok is made from the combination of coconut milk, red curry paste, kaffir lime leaves and some meat. The most common version of hor mok is probably Hor Mok Pla (Hor Mok with fish) but there are many other variations like seafood, shrimp,salmon, etc. My favorite is shrimp, of course.

You can make hor mok in porcelain cups, silicone cups for your convenience but please stay away from aluminum foil which will give undesirable metallic taste.

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Popular as one of signature Chiangmai's foods, Khao Soi is a curry noodles dish originated in northern part of Thailand.It is a spice laden noodles dish made with Chinese flat egg noodles, (Mee pok,麵薄) accompanied with pickled mustard green, shallot, lime and chili powder fried in oil, served in a curry-like thick sauce. Chicken thigh or beef shank are usually added as a source of protein. If you have ever been to Chiangmai, I am pretty sure you have tried or at least heard of it.

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Thais are very fond of curries. There are dozen of types of curries in Thailand varying by the use of different curry paste with different combination of meat or vegetables. Perhaps the most common curry type to the West is stew-like coconut based curry : red curry, green curry,yellow curry and massaman.

However, in Thailand there is another interesting form of curry that very popular and tasty : dry curry. Dry Curry is creamy ,sweet spicy with a hint of curry flavor stir fry dish influenced from Chinese cuisine. Any kind of meat can be added to the curry sauce but the most well known and loved by everyone is probably Dry Curry with crab or Crab Curry, Poo Pad Pong Garee.

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Green Curry or "Kaeng Khiao Wan, แกงเขียวหวาน" is a variety of curry in Thai cuisine. It is a tasty blend of green curry paste, chicken, sweet basil leaves and Thai eggplants.

This delicious, mild sweet yet hot curry is widely available that you easily find it at most street vendors ,Thai restaurants and supermarkets' gourmet sections in Bangkok.

"Kaeng Khiao Wan" literally means sweet green curry ,the sweetness deriving from the coconut milk , generous amount of fresh sweet basil added to the sauce.

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One of my guilty pleasure is a plate of warm jasmine rice topped with generous portion of roasted duck curry. Not much of fiber ; lots of satisfaction, especially when I can get high quality roasted duck.

Finding high quality roasted duck in Tokyo can be tough, especially if you don't live near China Town. So today I decided to use smoked duck in its place.

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