Friday, March 21, 2014

Foodie Friday: Thai Curry Paste

(We all know I love to eat, so you know I am not kidding around when talking about food. On Fridays, let me torture myself and anyone who might stumble upon this travel blog with a photo of a delicious food I had in my travels. This week, Foodie Friday features not food specifically, but an ingredient, really a hallmark of Thai cooking: Thai curry paste.)

Curry Paste, Asia Scenic Thai Cooking School, Chiang Mai, Thailand
From farthest back: Khao Soi curry paste, Thai red curry paste, and Penang curry paste. Things of beauty.

Before coming to Thailand, I only knew of Thai red curry and I loved it. Practically had a revelation when I first had it. Imagine my surprise to find other curry varieties when I traveled to Thailand, all equally delicious. I discovered that beyond gaeng phet (or red curry), there was also gaeng keow wan (green curry), gaeng pha naeng (Penang curry), gaeng massaman (massaman curry), and khao soi (curry noodles). I have tried making Penang curry but cheated when it came to the curry paste (bought some pre-made). I am going to try harder next time and produce one of these curry pastes from scratch. So help me God.

Related Post: My Top Twelve Thai Food Favorites

What is your favorite type of curry?

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