The difference between Thai curry and Indian curry is that, Thai curry has the unique characteristic of being able to balance spicy and delicate flavours in such a way as one, does not overpower the other. Thai curry uses a whole different range of spices. Thai curry is cooked for a much shorter time and use more fresh herbs and garlic and fewer dry spices than a typical Indian curry. Thai curries in general also tend to be more thinner or soupy than Indian curries.
The ingredients needed to make red curry paste is:
10 large dried red chillies
1 stalk lemongrass, white section only, sliced
2cm piece galangal, sliced
Rind of 1 kaffir lime
1 eschallot, sliced
7 cloves garlic
1 cm piece fresh turmeric, sliced
1 tbs shrimp paste
2 to 3 red birds eye chillies
½ cup water
The difference between jasmine rice and “normal rice” is that jasmine rice is a aromatic rice, largely from Thailand. Jasmine rice has a slightly stickier texture when cooked and gives a nutty flavor. White rice lacks jasmine’s selenium, which plays a role in a wide range of body functions.
Different cooking methods:
Boil- boil half saucepan of water, add the rice cook for 12 minutes on simmer, remove the lid.
Absorption- 1:1 water to rice, boil for 12 minutes with the lid on.
You can add coconut milk to make it more watery and less spicy, while you can add more curry paste to make it more spicy.
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