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Ms Dieu Linh

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Doan Thi Thoa 0806090042 Bui Thu Trang 0806090049 Hoang Thi My 0806090034

World's 50 most delicious foods

1. Massaman curry, Thailand 2. Neapolitan pizza, Italy 3. Chocolate, Mexico 4. Sushi, Japan ... 28. Pho, Vietnam 30. Goi cuon (summer roll), Vietnam By CNNGo 21 July, 2011

Thai cuisine is the national cuisine of T hailand. Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components. Thai cuisine is known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of the four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and (optional) bitter.; and it also can be quite hot (spicy).

I. THAI FOOD CHARACTERISTICS

Integrated

from neighbor countries Blend of herbs, spices and fresh food Combine 4 main tastes (4S) Typical meals: rice, soup, curry, salad, fried dishes, insect, fruit Famous food: Thai hot pot, Tom yam gung sour soup, Curry a part of Thai culture attracting tourists each year Culinary and cooking tours of Thailand

Curries

Most non-Thai curries consist of powdered or ground dried spices, whereas the major ingredients of Thai curry are fresh herbs. A simple Thai curry paste consists of dried chilies, shallots and shrimp paste. More complex curries include garlic, galangal, coriander roots, lemon grass, kefir lime peel and peppercorns.

THAI CURRY
curry

derived from Tamil word kari mean

sauce Basic curry: vegetables/meat cooked with spices with or without gravy Variety of ingredients: seafood, chicken, beef, vegetable, coconut milk, chili

COMPARISON
India

curry Less ingredients: yogurt, butter, dry spices, chick pea flour Simple cooking style Form: paste

Thai

curry Ingredients: meat, fish, vegetable, herbs, spices Complex cooking style Form: sauce

Using of fresh ingredients & more coconut milk, Thai curries tend to be more aromatic and greasy than Indian curries

II. TYPES OF THAI CURRY

Three

broad categories of curry: Curry water based Curry paste based Curry coconut-milk based or color based

COLOR BASED
The

most common way to categories Thai curry Five types: Red, yellow, green, panang and massaman The most popular curries: red, green and yellow curries

COLOR BASED
Types of curry Green curry Red Curry Yellow curry

Color
Paste Types Hot degree Place to eat

Green
Fresh Soup Hot Central

Red
Dry Soup Hottest North

Yellow
Dry Soup & powder Medium South

III. MAKING PROCESS OF GREEN

CURRY
Key

ingredients: fresh chilies, lemon grass, galangal, garlic, shallot, kaffir lime, cilantro roots, and shrimp paste How to make Thai green curry? Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes

INGREDIENTS
Green

curry paste: fresh green Thai chilies, onion, garlic, ginger, lemongrass, coriander, cumin, shrimp paste, white pepper, fish sauce, brown sugar, lime juice, Curry ingredients: boneless chicken thigh, coconut milk, lime leaves, red bell pepper, zucchini, fresh basil, vegetable oil

PREPARATION

Place all the "green curry paste" ingredients together in a food processor Add the oil on frying pan and then add the green curry paste After 30 seconds to 1 minute, add coconut milk Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer. Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally. Add the red bell pepper and zucchini, lime leaf, Simmer another 2-3 minutes adding 1-2 Tbsp. fish sauce, spicy Serve this curry in bowls

IV. SERVING CURRY

Curries are eaten spooned over plain steamed jasmine rice or kanom jeen (round rice noodles). This helps to cut the heat and the intensity of the flavors Diners normally share a bowl of curry which is accompanied by dishes with mild & salty tastes working as Thailand cooling factors

The main food in Thailand food is rice. Everyone has eaten it since they were born

But we cant really eat rice alone so we have to have something to go with it.

?= curry

FOR EXAMPLES,
Thai green chicken curry Serve with a bowl of Thai fragrant rice and lime wedges for squeezing over

Thai red curry

Serve with the coriander sprinkled over and steamed jasmine rice

V. HEALTH BENEFITS OF CURRY

Turmeric

is a stimulant for the digestion and detoxifies

the body Fresh Chili Peppers act as a stimulant for the digestion, a circulatory stimulant and an antioxidant, being rich in protein,vitamin A and C. They are effective against colds, flues and congestion Kaffir Lime and Galangal are stimulants for the digestion Lemon grass is useful against colds, congestion, fever, cough, sore throat Garlic acts as a carmative, a detoxifying agent and is powerful against colds, congestion and cough

VI. Top tips

Use a range of different vegetables, such as broccoli, spinach or courgette

Crown copyright 2008

Use frozen vegetables, like peas, runner beans or soy beans

Curries not best served with wines because it is too strong for wine Serving with rice best & normal way

WHERE TO TASTE THAI CURRY

ThaiExpress

restaurant Adress:Ta nh 24T2, Hong o Thy, Trung Ha, Nhn Chnh, Cu Giy, Hn

WHERE TO TASTE THAI CURRY IN THAILAND

Deck

restaurant Address: Soi 7 Th Hat Pattaya

Dalaabaa

Bar and Restaurants Address: 113 Th Bamrungrat,E of Mae Nam Ping River