Recipe

Curry Recipe

	Sunny / All my dishes 1 year, 8 months ago I love curry and recently got into a discussion on the origins and differences in types of currys. I found the answers to my questions interesting and thought I would share. = ) Prep:30m Cook:60m Servings:6	Sunny
	curry indian tasty complex spicy

Does this look good? Yeah! / Nope

Fans

robertg

raelene195

lunasea

shirleyoma

Ingredients

Curry is similar to sushi, liverwurst and chickpeas -- you either love it or hate it.

Some studies say the hotter elements in curry dishes cause the body to release endorphins, producing a natural high. No wonder the dish is so popular, spreading fast from its roots in India

The most common misconception about curry is the dishes got their name because they have curry spice in them. Not so. The term "curry" comes from the Tamil word "kari," which refers to a thick spice sauce of sorts that serves as the base for meats and vegetables and a topping for rice.

Many of us believe that curry is a spice in itself, when actually it is a blend of spices and herbs. Most curries contain ground up dried spices like coriander, cumin, cinnamon, turmeric, ginger, garlic, chili and peppercorns, which form the base.

"Indian curries are based much more on dried spices like cumin, coriander and garam masala, so they're a bit earthier in their flavor," says Erin Waldron, manager at Vong's Thai Kitchen. ( An obscenely expensive restaurant that opened just before I moved from Chicago)

Thai curries, she says, also contain dried coriander, but generally have more fresh ingredients like ginger, cilantro, white and green onions, garlic and lemongrass. Dried Thai chilies make curries from that region of the world much hotter.

At the last minute, the key ingredient that makes up the specific type of curry being prepared goes in -- turmeric spice for yellow curry, paprika for red and peanut butter for panang (peanut) curry. Green curry, another popular variation, gets its color and strong heat from green Thai chilies.

Directions

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Curries

Or see more just like this

Comments

dottiet 1 year, 8 months ago said:
Thanks, this was very interesting and informative. Our associate Priest is from India and loves "hot" foods. Now I know a bit more about the types of spices he loves too. Thanks again for a great post.

robertg 1 year, 8 months ago said:
Thanks Sunny, I use a curry from Malaysia thats hotter than H---. But I love it. It's tumeric based. A high five for enlighting us...Bob