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Phanaeng curry paste is fried with coconut cream to make the curry more creamy in taste. The curry paste is made with dried chili peppers, galangal, lemongrass, makrut lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and peanuts. [2]
Thai curry (Thai: แกง, romanized: kaeng, pronounced) is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs.
Hannah Glasse's recipe for "currey the India way", first published in her 1747 book The Art of Cookery Made Plain and Easy. It is the first known use of the word in English. (The recipe uses the long s, "ſ"). 'Curry' is "ultimately derived" [1] from some combination of Dravidian words of south Indian languages. [1]
Chicken Satay: Skewers chicken, marinated in a mixture of special Thai's herb, served with peanut sauce and cucumber salad dressing ($11) Chicken Wings: Served with sweet sauce ($10)
The name green curry derives from the color of the dish, which comes from green chilies. [1] The "sweet" in the Thai name (หวาน, wan means 'sweet') refers to the particular color green itself and not to the taste of the curry. [2]
The substance of the dish is usually based on chicken or other meat, potatoes, onions, and peanuts. The richness comes from the coconut milk and cream used as a base, as for many Thai curries. In 2011, CNNGo ranked massaman curry as the number one most delicious food in an article titled "World's 50 most delicious foods". [ 3 ]
Bang bang chicken is prepared by poaching or steaming chicken. The cooked chicken is banged with sticks to tenderize it and pound it into shreds. [4] In traditional recipes, the shredded meat is tossed in a sauce made with sesame paste, chili oil, Sichuan pepper and black vinegar. [1] [5] Fresh herbs are also tossed with it. [6]
Claypot chicken rice (Chinese: 砂煲飯) - another popular hawker food in Penang comprises chicken cooked in a claypot over a fire, served with Chinese sausages, egg, salted fish and mushroom. Duck soup noodles (Chinese: 鴨腿麵線) - a complex savoury herbal soup served with Thin vermicelli and topped with a duck drumstick.