What kind of ingredients are used to make Thai curry?

Here's how to do it: Curry juice is made with curry powder, green onion, ginger, garlic, chili, salt, monosodium glutamate, and oil. The curry powder is mixed with water to form a paste, fried into a curry pulp with oil, and mixed with soup to make a juice, which is yellow and salty.

Poultry, meat, and aquatic products are all suitable, such as: curry chicken slices, curry fish sticks, etc.

Ingredients: 100 grams of dried red pepper, 10 grams of bay leaves, 20 grams of water, 100 grams of lemongrass, 100 grams of cardamom powder, 100 grams of curry powder, 10 grams of clove powder, 100 grams of turmeric powder, 100 grams of coconut paste, 600 grams of oil curry, 300 grams of shrimp cake, 75 grams of minced onion, 20 grams of minced garlic, 20 grams of ginger rice, 20 grams of dried shallots, 45 grams of refined salt, 300 grams of flour, 40 grams of sugar, 50 grams of concentrated lemon juice, 750 grams of raw oil, 6500 grams of light soup.

Preparation method: first leach the bay leaves with water to extract the flavor and then remove the slag and retain water; Cut the lemongrass into pieces and grind it into puree with a juicer; Put the shrimp cake into the wok and dry it over low heat and stir-fry until fragrant; Then put down the oil in the wok, and at the same time put down the onion, garlic, ginger and dried shallots to stir-fry the wok, and then add lemongrass, bay leaf water, dried red pepper and so on to stir-fry until fragrant; Finally, add coconut paste, turmeric powder, curry powder, oil curry, cardamom powder with a wok spatula and keep turning the shovel, when the spicy flavor is shoveled, then add the remaining seasoning and shrimp cakes, mix well and boil; Serve in a steel basin and set aside with a raw oil cover.

Note: If the curry sauce is not covered with raw oil, it will turn black if the open space is too long.

Note: "Curry powder" is mainly made of turmeric powder, and added white pepper, coriander (coriander) seeds, cumin, cinnamon, ginger, star anise (anise), Sichuan pepper (Sichuan pepper) and other spices ground into powder, turmeric color, spicy and fragrant; Because the "curry powder" has a slightly bitter taste, we must use more onions, minced garlic and other ingredients to stir-fry the wok to reconcile, so that the curry aroma can be better brought out.

Curry is made up of many spices, such as cloves, cinnamon, fennel, cumin seeds, cardamom, coriander, mustard, carrobar, black pepper, chili pepper, and turmeric powder for coloring, ......and so on. Each of these spices has its own unique aroma and taste, some spicy and some aromatic, blended together, whether it is paired with meat, seafood or vegetables, to produce a variety of layers and textures that seem to clash and harmonize with each other, which is the most intoxicating part of curry.

The difference between the two1. The materials are different, and the Indian coffee is made of fragrant ingredients such as Ding Nacha incense, cumin seeds, coriander seeds, mustard seeds, turmeric powder and chili peppers; Thai curry is made with coconut paste to reduce spiciness and enhance the aroma, and spices such as lemongrass, fish sauce and bay leaf are added.

2. The taste is different, Indian curry is strong and rich; The Thai curry is made with coconut sauce to reduce the spiciness, and the fish sauce is added to enhance the sweetness, and the taste is fresh and slightly spicy, which is more popular among Guangzhou people.

3. Indian curry is mostly eaten with gravy or sauce with staple foods such as rice or bread; Thai curry is mostly used to make Thai dishes, such as curry fish cakes, green chicken curry, crab curry and mango fragrant rice, etc.

Curry is a compound seasoning made with turmeric as the main ingredient and a variety of spices (such as coriander seeds, cinnamon, chili, white pepper, cumin, cumin, etc.). Its taste is spicy and sweet, with a special aroma. It is mainly used for cooking beef and mutton, chicken, duck, crab, potato, cauliflower, soup, etc., and is a common seasoning in Chinese and Western food.

In many countries in Southeast Asia, curry is an essential and important seasoning. <

Curry is a compound seasoning made with turmeric as the main ingredient and a variety of spices (such as coriander seeds, cinnamon, chili pepper, white pepper, cumin, star anise, cumin, etc.). Its taste is spicy and sweet, with a special aroma. It is mainly used for cooking beef and mutton, chicken, duck, crab, potato, cauliflower, soup, etc., and is a commonly used seasoning in Chinese and Western food.

In many countries in Southeast Asia, curry is an essential and important seasoning.

There are many types of curry, and their origins include India, Sri Lanka, Thailand, Singapore, Malaysia, etc.; There are more than 10 kinds of curries that can be divided into brown, red, green, yellow, and white according to the details of the ingredients, and the combination of these different spices can create a variety of unexpectedly rich flavors of various curries.

Authentic Indian curry is made with spices such as cloves, cumin seeds, coriander seeds, mustard seeds, turmeric powder and chilli peppers.

The main differences between Thai curry, Indian curry and Japanese curry are as follows:

1. The production materials are different.

Indian curry is made with spices such as cloves, cumin, hail cover, coriander, mustard, turmeric and chilli;

Thai curry is made with coconut paste to reduce spiciness, enhance the aroma, and add spices such as lemongrass, fish sauce, bay leaf, etc.;

In addition to spices, the thickening ingredient used in Japanese curry is a creamy fried batter commonly used in French cuisine, and a fruit puree concentrate is also added.

2. Different tastes.

Indian curry is intense and intense;

Thai curry with coconut sauce to reduce spiciness, increase fish sauce to enhance sweetness, taste fresh and slightly spicy, more popular curry among Cantonese people;

Japanese curry is generally not too spicy and has a strong sweetness because of the addition of concentrated puree.

3. Different ways of eating.

Indian curry, which is mostly eaten with gravy or sauce with staple foods such as rice or bread;

Thai curry is mostly used to make Thai dishes, such as curry fish cakes, green curry chicken, curry crab and mango rice, etc.;

In addition to being eaten with rice, Japanese curry is often used to make thick soups and eaten as a base for noodle soups such as ramen and udon.