Under the keyword ‘Thailand’ you will find what we have written so far about the great Thai cuisine. Above all, we always explain how to make Thai curry pastes yourself. You don’t have to do this, as there are very…
Keema
The word “keema” means “minced meat” in both Hindi and Urdu and in India it is usually prepared with lamb or goat. We choose a mixture of lamb and beef, but beef alone also makes an extremely aromatic curry. As…
Yellow Curry Paste
We have now described almost all of the most important Thai curry pastes, but the yellow and green ones are still missing. Explaining everything again from the beginning is redundant and, above all, does not help understanding the art of…
Khao Soi
Khao Soi (ข้าวซอย) is a dish that is prepared in different ways in northern Thailand and Laos. Here we show the Thai version, specifically from the city of Chiang Mai, also known as the ‘Rose of the North’, which is…
Panang Curry
Lastly, we explained how you can easily make your own Panang curry paste. Now, of course, we want to use it to prepare a dish, namely a classic dish from Thai kaeng cuisine, which is flavoured with curry pastes called…
Panang curry paste
We have already explained two Thai curry pastes, namely Massaman and Red Curry. As is so often the case when the original letters are completely different, there are many spellings for this curry paste. Penang, Panang, Panaeng and many more.…
Aloo Masala
Aloo Masala is a South Indian potato curry. We will focus on “dosa” or “dosai” in the near future. This is a kind of pancake in South Indian cuisine and a typical – and delicious – breakfast dish there. “Masala…
Karē Raisu – Japanese Curry
Karē (カレー), derived from the English word curry, is one of the most popular dishes in Japan, especially in households. It is mostly eaten with rice and is then called Karē Raisu. A Japanese curry is very different from other…
Red Curry Paste
We have already explained a few things about curry pastes, namely the Massaman paste, which you should definitely try. Today, we will focus on one of the central Thai curry pastes, which is even easier to make. Again, cut the…
Gaeng Massaman Gai
Gaeng Massaman Gai (แกงมัสมั่นไก่) is a Thai curry based on Massaman curry paste that you can buy or make yourself. Bought is perfectly fine and saves a lot of time, but homemade tastes much better. “Gai” means chicken, so today…
